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.
Decision-making can be based on explicit or tacit knowledge and beliefs. Tacit knowledge is often used to fill the gaps in complex decision making processes. Usually both of these types of knowledge, tacit and explicit, are used in decision-making process together. Explicit knowledge is less likely to result in major decisions than tacit knowledge, which means that the decision-making process usually relies on knowledge acquired through experience. Human performance has been the subject of active research from several perspectives: A major part of decision-making involves the analysis of a finite set of alternatives described in terms of evaluative criteria. Then the