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Chorleywood Bread Process (CBP)

The method relies on two essentials - a special very-high-speed mixing system and their blend of improvers (added at their recommended dose [generally about 1%]) - this is a brew of skimmed milk powder, soya flour, calcium carbonate and some oxidising agents and yeast nutrients.

Everything is strictly controlled by computer, the humidity being as important as timing and temperature, at each stage of production.

The end result is a very light 'airy' loaf which looks exceedingly good value because of its size; a traditionally-made loaf of comparable size would be much heavier. This has unfortunately educated the modern generation in Britain into thinking that this is what proper bread should be like.

To get the most out of this system, the wheat has to be milled very hard to crack open the starch molecules - in this way it absorbs and keeps a lot of water and lowers its ability to ferment - this, unfortunately doesn"t do a lot for the breads texture.

CBP can't be replicated at home because of the very high mixing required to incorporate the air and additives. For more information see www.campden.co.uk

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