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Aerated Bread Company (ABC)

A company founded in 1862 by a Dr. Dauglish, who used carbon dioxide instead of yeast to raise bread. So the company's bread achieved its lightness through aeration rather than fermentation - and was the spiritual ancestor of the Chorleywood Bread Process. The company ran a chain of cafés, who were successful for a while, even challenging J. Lyons, at one point.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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