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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 ...
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.
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 company was founded in 1862, and ceased independent operations in 1955. [59] The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace. [60]
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.
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]
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]