Chorleywood Bread Process
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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 world’s bread. CBP uses low protein wheats combined with chemical improvers and intense mechanical working of the dough using high-speed mixers. The process substantially reduces the long fermentation period by introducing high energy mixing for just a few minutes, dramatically reducing the time taken to produce a loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of the requirement for a high-speed mixer.
The process had an important impact in the UK, where it was developed, as the process also permitted a much greater proportion of home grown low protein wheat to be used in the grist.
