Chorleywood Baking Process2018-12-10T05:13:32+00:00
bread bakery

The Chorleywood Process speeds up the bread baking process

Chorleywood Baking Process

What is the Chorleywood Baking Process?

The Chorleywood Baking Process (CBP) is a dough making process used in commercial bread baking, and widely used in the United Kingdom.1 CBP allows for the use of lower protein wheat flour and utilizes high speed mixers and enzyme supplements, which have the dual benefit of increasing fermentation and cutting production time, ultimately making bread more cost effective to produce.


The Chorleywood Baking Process was invented in 1961 by the Flour Milling and Baking Research Association (BBIRA) at Chorleywood, Hertfordshire.2   Following the Second World War, small bread manufacturers were seeking a faster way to mass produce bread. Using the same key steps as all bread making processes – mixing, fermenting, baking and cooling – CBP was developed to utilize high-speed mixers, reducing the fermenting stage to an hour and reducing the overall production time to about three and a half hours. Bakers who utilized CBP were now able to produce bread on a much larger scale, meeting increased demand.

Commercial Production

The majority of bread produced in the United Kingdom – possibly as much as 80% – is made using the CBP, and the process itself has been adopted in other countries including South Africa and Australia.3


The rapid form of mixing or kneading used in CBP helps develop the gluten structure within the dough. Because of the rapid fermentation, the lengthy bulk fermentation step in traditional bread making processes is not needed. In the United Kingdom, CBP is used for most of the factory-produced bread. Because wheat grown in the United Kingdom is typically lower in protein, the development of CBP allows for more natively grown wheat to be utilized. 4


  1. Alava, J.M., S.J. Millar, and S.E. Salmon. “The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers.” Journal of Cereal Science 33.1 (2001): 71-81.
  2.  “Production Methods.” The Federation of Bakers, n.d. Web. 26 May 2016.
  3. Reuben, Bryan, and Tom Coultate. “On the Rise.” On the Rise. Royal Society of Chemistry, Oct. 2009. Web. 27 May 2016.
  4. Weichselbaum, E. “Does bread cause bloating?.” Nutrition Bulletin 37.1 (2012).