Chorleywood bread process crumb bubble structure is seen from a different orientation. Cross-panned bread is easier to slice. CBP is used in over 80 percent of factory-produced bread in the United Kingdom, Australia, New Zealand and India. Many smaller bakers also use the CBP to mix their dough which they then process by hand. Many "speciality", "crusty", and organic breads are produced this way. Since the introduction of the process, many UK domestic wheat varieties have been improved. Flour suitable for traditional high quality pan bread (11.5% - 13.5% protein) can now be sourced in the United Kingdom. Prior to the CBP, UK
Business process keep them within acceptable limits. Such a process of analysis and summarisation of line rejection events is clearly superior to a process which merely inquires into each individual rejection as it occurs. Business process owners and operatives should realise that process improvement often occurs with introduction of appropriate transaction, operational, highlight, exception or M.I.S. reports, provided these are consciously used for day-to-day or periodical decision-making. With this understanding would hopefully come the willingness to invest time and other resources in business process improvement by introduction of useful and relevant reporting systems. The span of control is the number of subordinates