Chorleywood bread process The process had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products; the process therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers. The
Chorleywood station Metropolitan line trains from Chorleywood into London were fast trains to Baker Street, calling at , , , , and . Since December 2011 only a few morning peak hour Metropolitan line trains have been operated as fast trains, at other times the trains mostly call at all stations, adding over 10 minutes to journey times. The journey to central London takes around 35–50 minutes depending on the line and time of day. Northbound Metropolitan line trains call at all stations to or . Currently, the station has two platforms shared between the London Underground Metropolitan line and National Rail.