Chorleywood bread process

Chorleywood Bread Process

The Chorleywood Bread Process (CBP) is a method of bread production that uses high-speed mixing to develop the gluten in the dough. It was developed in the United Kingdom in 1961 by the British Baking Industries Research Association based in Chorleywood, hence the name.

History

The CBP was developed as a response to the need for a more efficient and consistent method of bread production. Prior to the development of the CBP, bread was typically made using the traditional bulk fermentation process, which was time-consuming and required skilled bakers. The CBP allowed for the production of bread in a shorter time frame and with less reliance on skilled labour.

Process

The CBP involves several key steps. First, the ingredients – flour, water, yeast, salt, and any additional ingredients such as fats, sugars, and bread improvers – are mixed together at high speed. This high-speed mixing generates heat, which activates the yeast and begins the fermentation process. The dough is then allowed to rest for a short period before being divided into individual loaves, which are then proofed and baked.

One of the key advantages of the CBP is its flexibility. It can be used with a wide range of flours, including those of lower quality, and it allows for the production of a variety of different types of bread.

Impact

The CBP has had a significant impact on the bread industry. It is estimated that over 80% of bread produced in the UK is made using the CBP, and the process is also widely used in other countries. However, the CBP has also been criticised for the quality of the bread it produces, with some arguing that it lacks the flavour and texture of traditionally fermented bread.

See also

• Bread
• Baking
• Fermentation (food)

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