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 The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood in Hertfordshire and is now used to make about 80% of bread in England, including not only sliced whites but a large proportion of what may appear to be traditional craft breads. CBT is essentially a method of very precise kneading and proving, using a combination of high-energy kneading and automated temperature control to reduce the time from flour loaf down to as little as three hours, whilst also being able to use the relatively low-protein traditional British flours. CBT bread is ordinary bread, containing whatever ingredients the baker might ordinarily use - it just makes into bread a lot more reliably, saving time, reducing energy and almost completely eliminating waste. See: Aerated Bread  |
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