Chorleywood bread process facts for kids

The Chorleywood bread process (also called CBP) is a super-fast way to make bread. It helps bakers create soft, fluffy loaves very quickly. This method was invented in 1961 by Bill Collins, George Elton, and Norman Chamberlain. They worked at a research center in Chorleywood, England. By 2009, about 80% of bread in the United Kingdom was made using this process. The CBP is much faster than old ways of making bread. It can also use wheat that has less protein.

For thousands of years, people made bread by hand. They mixed flour with yeast and kneaded the dough. Then, they let it sit for a long time to rise before baking. This rising step is called fermentation. In 1862, John Dauglish created a new, faster way. He used water with carbon dioxide instead of yeast. His method was used by the Aerated Bread Company for about 100 years. Then, the Chorleywood process came along.

When bread dough ferments for a long time, some protein can be lost. The CBP uses machines to mix the dough intensely. This means less protein is lost. So, the CBP can use wheat that has less protein. This was very helpful in the United Kingdom. Before CBP, most UK wheat wasn't good enough for high-quality bread. Bakers had to buy wheat from other countries. The CBP allowed them to use more wheat grown right at home.

How Does the Chorleywood Bread Process Work?

The Chorleywood bread process lets bakers use wheat with less protein. It also makes bread much faster. A loaf can go from flour to sliced and packaged in about three and a half hours! This happens because of special ingredients and powerful mixers. These mixers work the dough very hard and fast.

Here's how it generally works:

• Mixing Ingredients: Bakers put flour, water, yeast, salt, and fat into a mixer. They also add small amounts of things like Vitamin C, emulsifiers, and enzymes.
• Intense Mixing: The dough is mixed very fast for about three minutes. This strong mixing makes the dough warm. Some advanced mixers have cooling systems to keep the dough at the right temperature. They might also use cold water or ice.
• Controlling Air: The mixers can control the air pressure inside. This helps make sure the air bubbles in the dough are the right size. This affects how fine and soft the bread's inside looks.
• Shaping and Rising: After mixing, the dough is cut into pieces. These pieces rest for a few minutes. Then, each piece is shaped and put into a baking pan. The pans go into a special warm, humid room. Here, the dough rises for about 45 to 50 minutes. This is called proofing.
• Baking and Cooling: Next, the bread bakes for 17 to 25 minutes at about 230 °C (450 °F). After baking, the loaves are taken out of their pans. They then go to a cooler for about two hours.
• Slicing and Packaging: Finally, the cooled loaves are ready to be sent out. They can be sliced and packaged if needed.

In the UK, bread dough is often "cross-panned." This means the dough piece is cut into four parts. Each part is turned 90 degrees before being put into the baking pan. Cross-panned bread often looks whiter and finer inside. It is also easier to slice and less likely to tear when you spread butter on it.

Why is it Important?

The Chorleywood bread process is very popular. By 2009, about 80% of bread in the United Kingdom, Australia, New Zealand, and India used this method. Even many smaller bakeries use CBP mixers. They then finish the bread by hand.

Since the CBP was invented, UK farmers have grown better types of wheat. Now, the UK can produce wheat that is good enough for traditional, high-quality bread. Before CBP, the UK had to buy a lot of wheat from places like North America.

What Do People Think About It?

Some people have concerns about the Chorleywood Bread Process. In her book Not on the Label (2004), Felicity Lawrence wrote about it. She said that making bread on such a large scale might affect its nutrition. She noted that CBP bread often needs more salt and yeast than traditional recipes.

Andrew Whitley, in his book Bread Matters, also shared his thoughts. He believes that bread made with the CBP does not taste as good. He also thinks its texture is not as good as bread made in older ways.