Chorleywood Bread Process

Chorleywood Bread Process

The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood and is now used to make 80% of the UK’s bread. [cite web |url=http://sofa.dartnet.co.uk/www-campden/www/training/cmb13.htm |title=The Chorleywood Bread Process, Training course, Campden and Chorleywood Food Research Association (CCFRA) |format= |work= ] The process had an important impact in the United Kingdom as it permitted a much greater proportion of domestically grown low-protein wheat to be used in the grist [cite web |url=http://www.bakersfederation.org.uk/20th_century.aspx |title=The Federation of Bakers: the baking industry > history of bread > 20th century |accessdate=2007-07-20 |format= |work= ] at the cost of reduced nutritional value.cite book | last = Lawrence | first = Felicity | title = Not on the Label: What Really Goes Into the Food on Your Plate | date = 2004 | publisher = Penguin | id = ISBN 978-0141015668] cite book | last = Whitley | first = Andrew | title = Bread Matters:The State of Modern Bread and a Definitive Guide to Baking Your Own | date = 2006 | publisher = Fourth Estate | id = ISBN 978-0007203741]

The process

CBP uses low-protein wheats combined with chemical improvers, and uses intense mechanical working of the dough by high-speed mixers. By introducing several minutes of high-energy mixing into the baking process, the fermentation period is substantially reduced, which increases the production speed of each loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of this requirement.

Criticism

In the book "Not on the Label: What Really Goes Into the Food on Your Plate", Felicity Lawrence observes that the industrial scale of the Chorleywood Bread Process comes at a nutritional cost, requiring larger amounts of salt and yeast than traditional bread recipes. Andrew Whitley in his book "Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own" criticises the CBP for the inferior flavour and texture of the bread made in this way.

There is a small group of campaigners, under the name Doh Boy, who criticize the Chorleywood bread process. They wish to raise awareness of the disadvantages of this method. [ [http://www.howies.co.uk/dohboy/intro.php dohboy website] ]

References

External links

* [http://www.bakersfederation.org.uk/home.aspx The Federation of Bakers]


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