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. ^[1] The process had an important impact in the United Kingdom as it permitted a much greater proportion of home grown low protein wheat to be used in the grist.^[2]

Contents

The process

Criticism

References

External links

The process

CBP uses low protein wheats combined with chemical improvers and intense mechanical working of the dough using high-speed mixers. The process substantially reduces the long fermentation period by introducing high energy mixing for just a few minutes, dramatically reducing the time taken to produce a loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of the requirement for a high-speed mixer.

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.^[3] This argument is supported by UK clothing manufacturer Howies in their 'Doh Boy' campaign, which encourages home baking and dietary awareness.^[4]
Andrew Whitley in his book ''Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own'' also criticises the CBP, not only because of the large amount of additives and their impact on health, but also for the inferior flavour and texture of the bread made in this way.^[5]

References

1. The Chorleywood Bread Process, Training course, Campden and Chorleywood Food Research Association (CCFRA)
2. The Federation of Bakers: the baking industry > history of bread > 20th century
3. Not on the Label: What Really Goes Into the Food on Your Plate, , Felicity, Lawrence, Penguin, , ISBN 978-0141015668
4. Howies' Doh Boy
5. Bread Matters:The State of Modern Bread and a Definitive Guide to Baking Your Own, , Andrew, Whitley, Fourth Estate, , ISBN 978-0007203741

External links

★ The Federation of Bakers