Chorleywood bread process

Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, 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.

[1] For millennia, bread had been made from wheat flour by manually kneading dough with a raising agent (typically yeast) leaving it to ferment before it was baked.

[citation needed] Some protein is lost during traditional bulk fermentation of bread; this does not occur to the same degree in mechanically developed doughs, allowing CBP to use lower-protein wheat.

This is achieved through the addition of vitamin C, fat, yeast, and intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen.

In typical high-volume bread-production, the dough is cut into individual pieces and allowed to "recover" for 5–8 minutes (intermediate proofing).

Each piece of dough is then shaped, placed in a baking tin and moved to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes.

This trend reflects a broader consumer desire for healthier and tastier bread options, even in economic downturns.