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 House Estate House was built here in 1822 by John Barnes, replacing an earlier farm house. In 1892, the house was bought by Lady Ela Russell, a relative of the Duke of Bedford and she modified and enlarged the house. In June 1940, the mansion and land were bought by the Chorleywood Urban District Council, together with Hertfordshire County Council and London County Council and designated a public open space. During World War Two , the mansion housed evacuees from London. Chorleywood UDC then adopted the house for their offices and the Public Library was housed here. Tenants lived in flats in