What You Need to Know
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, various food additives, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time. It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961. As of 2009, 80% of bread made in the United Kingdom used the process.
Steps
- 1.
UK Supermarket Sandwich Loaf (United Kingdom): Enables mass production of uniform-textured bread for pre-packaged sandwiches
- 2.
Australian Toast Bread (Australia): Creates the characteristic softness preferred for Vegemite toast
- 3.
Japanese Shokupan (Japan): Adapted version produces the ultra-soft milk bread texture