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
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY