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Chorleywood Bread Process — Wikipedia

The Chorleywood bread course of (CBP) is a method of environment friendly dough manufacturing to make bread rapidly, producing a comfortable, fluffy loaf. It was developed by Invoice Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Affiliation at Chorleywood in 1961. As of 2009[update], 80% of bread made within the United Kingdom used the method.[1] Compared to the older bulk fermentation process, the CBP is able to make use of lower-protein wheat, and produces bread in a shorter time.

For millennia, bread had been made from wheat flour by manually kneading dough with a raising agent (typically yeast) leaving it to ferment prior to baking. In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide as a substitute of yeast, with no want for an eight-hour fermentation. Dauglish’s technique, utilized by the Aerated Bread Company that he arrange, dominated business bread baking for a century until the Chorleywood course of was developed.

Some protein is lost throughout conventional bulk fermentation of bread; this doesn’t happen to the identical degree in mechanically developed doughs, allowing CBP to use lower-protein wheat.[2][3] This function had an important impression in the United Kingdom where, on the time, few domestic wheat varieties had been of ample high quality to make excessive-high quality bread; the CBP permitted a a lot better proportion of lower-protein home wheat to be used within the grist.[4]


1 Description

2 Criticism

three References

4 Exterior links


The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time,[5] the system being able to provide a loaf of bread from flour to sliced and packaged type in about three and a half hours. This is achieved by the addition of Vitamin C, fats, yeast, and intense mechanical working by excessive-velocity mixers, not feasible in a small-scale kitchen.

Flour, water, yeast, salt, and fat (if used) are combined together, together with minor ingredients widespread to many bread-making methods, resembling Vitamin C, emulsifiers and enzymes. The dough is then mechanically blended for about three minutes. The excessive-shear mixing generates excessive temperatures in the dough, which is cooled in some superior mixers utilizing a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise during excessive-pace mixing. Air stress in the mixer headspace may be managed to keep fuel bubbles at the desired measurement and number. Typical working regimes are strain followed by vacuum, and atmospheric adopted by vacuum. The stress management throughout mixing impacts the fineness of crumb texture in the completed bread.

In typical high-volume bread-production, the dough is reduce into individual items and allowed to «get better» for 5-8 minutes (intermediate proofing). Each piece of dough is then formed, positioned in a baking tin and moved to the humidity- and temperature-managed proofing chamber, the place it sits for about 45-50 minutes. It is then baked for 17-25 minutes at 450 °F (about 230 °C). After baking, the loaves are removed from the baking tin after which go to the cooler, the place, about two hours later, they’re made ready for despatch, sliced and packaged if required.[6] In UK-standard bread, the dough piece is «cross-panned» on the moulding stage; this entails cutting the dough piece into four and turning each piece by 90° before placing it within the baking tin. Cross-panned bread appears to have a finer and whiter crumb texture than the elliptical shape of the crumb bubble construction ensuing from a distinct orientation,[clarification needed] is simpler to slice, 筑後 ランチ 人気 and tends to be extra resistant to tearing when spreading merchandise reminiscent of butter on the floor.

As of 2009[update], 80% of bread made within the United Kingdom, Australia, New Zealand, and India, used the process. Many smaller bakers use the CBP to mix their dough which they then course of by hand.[citation wanted]

Since the introduction of the process, many UK domestic wheat varieties have been improved. Flour appropriate for traditional excessive-quality pan bread (12%-13.5% protein) can now be sourced within the United Kingdom. Earlier than the event of the CBP, UK bread was reliant on imported wheat, significantly from North America.[quotation wanted]


Within the book Not on the Label: What Really Goes Into the Meals in your Plate (2004), Felicity Lawrence wrote that the industrial scale of the Chorleywood Bread Process comes at a nutritional cost, requiring larger amounts of salt and yeast than conventional bread recipes.[7] Andrew Whitley in his ebook Bread Issues: The State of Fashionable Bread and a Definitive Guide to Baking Your own criticises the CBP for the inferior flavour and texture of the bread made in this manner.[8]


^ Morris, Chris (1 November 2011). «Chorleywood Bread Course of». Campden BRI. Archived from the original on 2011-10-04. The CBP is liable for over 80% of the bread produced within the UK and is used in each nook of the world. This course will likely be focusing on all of the ideas of CBP production from choice of ingredient to the theory behind the mechanical development of the dough. Delegates will go away with a full understanding of the method and the way to obtain one of the best results for their breads.

^ Fox, Brian A.; Cameron, Allan G. (1978). Meals Science — A Chemical strategy. Hodder & Soughton Academic. ISBN zero 340 20962 3.

^ Brennan, James (2006). Food Processing Handbook. Wiley-VCH. p. 239. ISBN 3-527-30719-2.

^ «The Federation of Bakers: the baking trade > history of bread > twentieth century». Archived from the unique on 2007-07-11. Retrieved 2007-07-20. Present URL https://www.fob.uk.com/about-the-bread-trade/history-of-bread-antiquity/history-bread-twentieth-century/ 17 August 2018

^ bbc.com: «Chorleywood: The bread that changed Britain», 7 Jun 2011

^ Czapp, Katherine (16 July 2006). «In opposition to the Grain». The Weston A. Value Foundation. Retrieved 2018-01-16.

^ Lawrence, Felicity (2004). Not on the Label: What Really Goes Into the Food in your Plate. Penguin. ISBN 978-0-14-101566-8.

^ Whitley, Andrew (2006). Bread Issues:The State of Modern Bread and a Definitive Guide to Baking Your individual. Fourth Property. ISBN 978-0-00-720374-1.

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