Chorleywood bread process The process had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products; the process therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers. The
Chorleywood House Estate of them in his autobiography published in 1959. He said: The magazine “The Gentlewoman and Modern Life” mentioned the two sisters in 1916 in the following terms. Ermyntrude died in 1927 and Ela continued to live at Chorleywood House and to run the Estate. She died in 1936 and left the property to her first cousin Lady Romola Russell (1879-1966) who was also unmarried. Lady Romola’s full name was Augusta Louise Margaret Romola Villiers Russell. She was the daughter of Odo William Leopold Russell, 1st Baron Ampthill who was Ela’s uncle, the younger brother of her father the 9th Duke