Chorleywood Bread Process

Chorleywood Bread Process

The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood and is now used to make 80% of the UK’s bread. [cite web |url= |title=The Chorleywood Bread Process, Training course, Campden and Chorleywood Food Research Association (CCFRA) |format= |work= ] The process had an important impact in the United Kingdom as it permitted a much greater proportion of domestically grown low-protein wheat to be used in the grist [cite web |url= |title=The Federation of Bakers: the baking industry > history of bread > 20th century |accessdate=2007-07-20 |format= |work= ] at the cost of reduced nutritional value.cite book | last = Lawrence | first = Felicity | title = Not on the Label: What Really Goes Into the Food on Your Plate | date = 2004 | publisher = Penguin | id = ISBN 978-0141015668] cite book | last = Whitley | first = Andrew | title = Bread Matters:The State of Modern Bread and a Definitive Guide to Baking Your Own | date = 2006 | publisher = Fourth Estate | id = ISBN 978-0007203741]

The process

CBP uses low-protein wheats combined with chemical improvers, and uses intense mechanical working of the dough by high-speed mixers. By introducing several minutes of high-energy mixing into the baking process, the fermentation period is substantially reduced, which increases the production speed of each loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of this requirement.


In the book "Not on the Label: What Really Goes Into the Food on Your Plate", Felicity Lawrence observes that the industrial scale of the Chorleywood Bread Process comes at a nutritional cost, requiring larger amounts of salt and yeast than traditional bread recipes. Andrew Whitley in his book "Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own" criticises the CBP for the inferior flavour and texture of the bread made in this way.

There is a small group of campaigners, under the name Doh Boy, who criticize the Chorleywood bread process. They wish to raise awareness of the disadvantages of this method. [ [ dohboy website] ]


External links

* [ The Federation of Bakers]

Wikimedia Foundation. 2010.

Look at other dictionaries:

  • Chorleywood bread process — The Chorleywood bread process is an industrial process used to lower the cost of bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to… …   Wikipedia

  • Chorleywood — For the breadmaking process, see Chorleywood bread process. Coordinates: 51°39′N 0°31′W / 51.65°N 0.51°W / 51.65; 0.51 …   Wikipedia

  • Bread clip — A bread clip is a device used to hold plastic bags (such as the ones sliced bread is commonly packaged in) closed. They are also commonly called bread tags, bread tabs, bread ties, bread crimps, bread bag clips, or (somewhat less commonly) bread… …   Wikipedia

  • Crisp bread — Some wafers of crisp bread Crisp bread or hard bread[1] (Swedish: knäckebröd, hårt bröd, hårdbröd, spisbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä, hapankorppu, Icelandic …   Wikipedia

  • Afghan bread — Afghan bread, or Nan e Afghani (Persian: نان افغانی), is the national bread of Afghanistan.[1] The bread is oval or rectangular and baked in a tandoor, a cylindrical oven which is the primary cooking equipment of the sub continental region. The… …   Wikipedia

  • Curry bread — Karē pan (Deep fried curry bread) Curry bread (カレーパン karē pan), also called curry doughnut, is a popular Japanese food. An amount of Japanese curry is wrapped in a piece of dough, and the dough breaded in panko, and deep fried. On occasion it is… …   Wikipedia

  • Pan — Para otros usos de este término, véase Pan (desambiguación). Pan blanco (pan de harina de trigo) con su corte exterior car …   Wikipedia Español

  • Historia del pan — El pan es un alimento básico que ha estado ligado a las clases más humildes. (Ilustración de Giovanni Giacometti). La …   Wikipedia Español

  • Proofing (baking technique) — Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background. Proofing (also called proving), as the term is used by professional bakers, is the final dough rise step before baking, and refers to a specific rest period …   Wikipedia

  • Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.