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.
Agriculture in the Comoros of world production of ylang-ylang essence, which is used in some perfumes. Marketed exports in 2004 included 44 tons of dried vanilla, valued at nearly $18.8 million, or 47% of agricultural exports. Food demand is not met by domestic production, so the Comoros is highly dependent on imported foods, especially rice. Over half of all foodstuff s are imported, and about 50% of the government’s annual budget is spent on importing food. Agricultural productivity is extremely low, and cultivation methods are rudimentary. Fertilizer is seldom used by smallholders. About 20 percent of the cultivated land belongs to company estates; 20