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 married Anne Hewett Osmond and they had one daughter. In 1881 he bought the adjoining Roughwood Estate and then Blacketts farm. He then proceeded to develop the whole area as one property. In 1887 he built Roughwood Park and moved there with his family. Chorleywood House was sold to Harding Cox. Harding Edward de Fonblanque Cox (1854-1944) was born in 1854 in Bloomsbury. His father Edward William Cox was a lawyer and very successful publisher of several journals and newspapers. He amassed a large fortune and when he died in 1879 his son Harding at the age of only 15