Index page for: The Chorleywood Bread Process

Table of Contents THE BASIC PRINCIPLES OF BREADMAKINGThe basic principles of breadmaking, Brief history of the Chorleywood Bread Process, Chorleywood Bread Process fundamentals, Ingredient qualities and quantities in the Chorleywood Bread Process, Dough mixing and the Chorleywood Bread Process, Processing Chorleywood Bread Process doughs, Optimising quality with the Chorleywood Bread Process, Knowledge-based systems and the Chorleywood Bread Process, Variety bread production with the Chorleywood Bread Process, Applications of the Chorleywood Bread Process, The future.A BRIEF HISTORY OF THE CHORLEYWOOD BREAD PROCESSCHORLEYWOOD BREAD PROCESS FUNDAMENTALSThe main principles of the Chorleywood Bread Process. Definitely not the Chorleywood Bread Process. Other no-time dough development processes.INGREDIENT QUALITIES AND QUANTITIES IN THE CHORLEYWOOD BREAD PROCESSFlour. Yeast. Water. Salt. Oxidants. Fats. Emulsifiers. Enzyme active material. Other ingredients. Soya flour. Improvers and concentrates.DOUGH MIXING AND THE CHORLEYWOOD BREAD PROCESSThe functions of mixing. Types of mixer. Mixing speed. The role of energy. The role of temperature. Cell creation during mixing. Mixer headspace pressure control. Brews, sponges and sours.PROCESSING CHORLEYWOOD BREAD PROCESS DOUGHSModification of dough bubble structure. Dividing. First moulding. Intermediate proof. Final moulding. Proving. Baking. Cooling and storage.OPTIMISING QUALITY WITH THE CHORLEYWOOD BREAD PROCESSPrimary causes of quality defects and their contributing factors. Quality defects in fermented products and their causes. Quality defects in four-piece bread.KNOWLEDGE-BASED SYSTEMS AND THE CHORLEYWOOD BREAD PROCESSIntroduction. The Bread Faults Expert System. Intelligent Mediator and Bread Advisor. Using KBSs as teaching tools. Conclusions.VARIETY BREAD PRODUCTION WITH THE CHORLEYWOOD BREAD PROCESSIntroduction. Changing recipes to make products using the CBP. Converting bulk fermentation recipes to CBP. Using improvers. Using re-work. Dough consistency. Salt and yeast levels. Sample recipes.APPLICATIONS OF THE CHORLEYWOOD BREAD PROCESSPlant bakeries. Craft bakeries. In-store bakeries. International.THE FUTURE FOR THE CHORLEYWOOD BREAD PROCESS