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 the Chorleywood Urban District, Rickmansworth Urban District and most of Watford Rural District were merged to form the Three Rivers non-metropolitan district. Chorleywood has grown remarkably in the past century following the extension of the Metropolitan line of the London Underground which reached Chorleywood in 1889. Chorleywood station is in Zone 7, situated between Chalfont and Latimer and Rickmansworth. The majority of trains stopping at Chorleywood are operated by London Underground but the station is also on the Chiltern Railways line running between Marylebone and Aylesbury. Junction 18 of the M25 with the A404 is at Chorleywood. The 336 bus