chorleywood breadmaking process

• this process was developed in 1961 to reduce the time taken using the traditional method
• it is still used today in large bakeries where bread is mass-produced
• the chorleywood process enables bakers to use lower protein wheat to produce bread. this means bakeries can use UK grown wheat
• ascorbic acid (vitamin C ) is added as an improver
• fast and vigorous kneading of the dough using high speed mixers develops the gluten structure more quickly and gives the dough its elasticity
• the whole process from flour to a ready loaf can be done in 3 and a half hours