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.
Chorleywood station consists of: The evening peak service in trains per hour (tph) presently consists of: Chiltern Railways operate services between Aylesbury Vale Parkway via Amersham and Aylesbury and London Marylebone via Harrow on the Hill. All Chiltern Railway services run non stop between Rickmansworth and Harrow on the Hill and Harrow on the Hill and London Marylebone. The off-peak service in trains per hour (tph) presently consists of: Chorleywood station Chorleywood is a London Underground and National Rail station in Travelcard Zone 7 (previously zone B) on the Metropolitan line. The town of Chorleywood is located in the Three Rivers district