Chorleywood bread process last requirement means that it is difficult to reproduce CBP in a small-scale kitchen. The CBP is only a method of producing quick-ripened bread dough. Large-scale bread-making with automated processes pre-dates the CBP by at least a century. Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. The high-shear mixing generates high temperatures in the dough, which is cooled in some advanced mixers using a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise
Natural process variation natural variance in the output before we make any changes to the process. Since SPC tends to minimize the process variations in time, as we better understand the process and have more experience with running it, we try to reduce the variation of it. The knowledge of the principle of natural variance helps us avoid making any unnecessary changes to the process, which might add variance to the process, instead of removing it. Natural process variation Natural process variation, sometimes just called process variation, is the statistical description of natural fluctuations in process outputs. The following equations are used for