Chorleywood bread process

Chorleywood Bread Process

A variety of breads available in a supermarket aisle.

The Chorleywood Bread Process (CBP) is a method of producing bread that was developed in 1961 by the British Baking Industry Research Association at their laboratories in Chorleywood, Hertfordshire, England. This process revolutionized the baking industry by significantly reducing the time required to produce a loaf of bread and allowing for the use of lower-protein wheat varieties.

History

The development of the Chorleywood Bread Process was driven by the need to produce bread more efficiently and economically. During the post-war period, there was a demand for cheaper bread that could be produced quickly to meet the needs of a growing population. The process was named after the town of Chorleywood, where the research was conducted.

Process

The Chorleywood Bread Process involves the use of high-speed mixing and intense mechanical working of the dough. This is achieved using high-speed mixers that incorporate air into the dough, which helps to develop the gluten network more rapidly than traditional methods. The process also involves the addition of fat, emulsifiers, and enzymes to improve the texture and shelf life of the bread.

Ingredients

The ingredients used in the Chorleywood Bread Process typically include:

• Flour
• Water
• Yeast
• Salt
• Fat (such as vegetable oil)
• Emulsifiers
• Enzymes

Steps

1. Mixing: The ingredients are mixed at high speed for a few minutes to develop the dough. 2. Fermentation: The dough is allowed to ferment for a short period, usually around 20 minutes. 3. Moulding and Proofing: The dough is shaped and allowed to proof for a short time. 4. Baking: The bread is baked at a high temperature for a short duration.

Advantages

The Chorleywood Bread Process offers several advantages over traditional bread-making methods:

• Speed: The entire process can be completed in a few hours, compared to the longer fermentation times required in traditional methods.
• Cost: The process allows for the use of lower-protein wheat, which is less expensive.
• Consistency: The use of controlled mixing and additives results in a consistent product.

Criticisms

Despite its advantages, the Chorleywood Bread Process has faced criticism for producing bread with a different texture and flavor compared to traditionally made bread. Some consumers and bakers argue that the process results in bread that is less nutritious and has a shorter shelf life once opened.

Related Pages

• Bread
• Baking
• Gluten
• Yeast