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Chorleywood Bread Process
Chorleywood Bread Process. Developed by the Flour Milling and Baking Research Association at Chorleywood, England, it is a system of mechanical dough development (q.v.) that eliminates bulk fermentation (q.v). Here, the dough is fully developed by intensive, high-speed mixing in a specially-designed mixer called the Tweedy mixer (q.v.) for a period of less than 5 minutes and with a work input of 5 Wh, or 0.4 hp per minute, per pound of dough. Dough formula adjustments include higher levels of oxidants (q.v.), the addition of 0.75% of a hard fat (q.v.) based on flour, a 3.5% increase in absorption (q.v.), an increase by 0.5% to 1% in the yeast level, and a slight decrease in sweetener addition.