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Chorleywood Bread


The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood in Hertfordshire and is now used to make about 80% of bread in England, including not only sliced whites but a large proportion of what may appear to be traditional craft breads.

CBT is essentially a method of very precise kneading and proving, using a combination of high-energy kneading and automated temperature control to reduce the time from flour loaf down to as little as three hours, whilst also being able to use the relatively low-protein traditional British flours. CBT bread is ordinary bread, containing whatever ingredients the baker might ordinarily use - it just makes into bread a lot more reliably, saving time, reducing energy and almost completely eliminating waste.

See: Aerated Bread

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