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 most of the bread, including many organic breads, on sale in the UK.
CBP uses low protein home produced wheats combined with chemical improvers and intense mechanical working of the dough using high-speed mixers. The bread dough develops in just a few minutes without the need to ferment the dough in bulk.
The CBP method of making bread cannot be reproduced in a normal kitchen because of the requirement for a high-speed mixer.
A typical recipe using CBP Bread Recipe would be:
Flour 100.0kg
Yeast 2.0kg
Salt 2.0kg
Water 60.5kg
CBP improver 1.0kg
Hard Fat 2.0kg
To learn more about the history of bread and the Chorleywood Bread Process click here
