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The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
Bill Collins (baker) Thomas Hylton " Bill " Collins (11 July 1931 – 3 March 2021) was a British baker who, [1] with George Elton and Norman Chamberlain, developed the Chorleywood bread process at the British Baking Industries Research Association in Chorleywood. [2] He was awarded the Queen Elizabeth II Silver Jubilee Medal in 1978. [3][4]
Chorleywood is a village and civil parish in the Three Rivers District, Hertfordshire, on the border with Buckinghamshire, approximately 20 miles (32 km) northwest of Charing Cross. The village is adjacent to the Chiltern Hills Area of Outstanding Natural Beauty and is part of the London commuter belt included in the government-defined Greater ...
The process results in a layered, flaky texture, similar to a puff pastry. [1] Faluche – a pale white bread that is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner.
A dough made with cooked pumpkin or squash, often shaped and fried into doughnuts and served with a sweet fruity dipping sauce, is a traditional favorite. Bread is an ingredient of sopas de ajo, gazpacho, and salmorejo. Central Chilean sopaipillas pasadas (soaked), and without chancaca sauce.
Sponge and dough. The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre ...
Dough conditioner. A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1]
Bread. Place of origin. England. A cottage loaf is a traditional type of bread originating in England. The loaf is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère. [1]