Chorleywood process



  • A method of making bread developed at the British baking Industries Research Association, Chorleywood, (now the Flour Milling and Baking Research Association), which cuts down on the time necessary to knead and prove the dough. In essence it uses intensive mixing of the flour, water, salt, yeast, vitamin C and fat for from 3 to 5 minutes imparting 11 watt-hours of energy per kg of the dough in that time and raising its temperature to 30°C. double the normal amounts of yeast and improvers are also added. The dough can then be immediately divided into tins. The whole bread-making process takes less than 3.5 hours from flour to bread and produces a very cheap loaf without character suitable only for use as a loss leader and for feeding ducks.