Chorleywood bread process Chorleywood bread process The Chorleywood bread process (CBP) is a process of making dough in bread production. The process was developed in 1961 by the British Baking Industries Research Association based at Chorleywood in Hertfordshire, and in 2009 was used to make 80% of the United Kingdom's bread. Compared to the older bulk fermentation process, the CBP is able to use lower-protein wheat, and produces bread in a shorter time. CBP is able to use lower-protein wheat because some protein is lost during bulk fermentation of traditional bread; this does not occur to the same degree in mechanically developed doughs.
Knowledge-based decision making Knowledge-based decision making Knowledge-based decision making (KBDM) in management is a decision-making process which process involves an agreed criterion, which is used to measure and ensure that the most suitable outcome can be generated for a specific topic. This process is used as a guideline to make the most effective and strategic decision as it establishes a thought process, reasoning behind a decision but also collects vital background essentials to together to increase understanding about a topic or agreed criteria. Open communication Dialogue Before deliberation All decision makers have common access to information We exist in a culture of trust