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 station name during 1965. Chorleywood station was formerly served by steam hauled Metropolitan line trains from Aylesbury to London, with a changeover to an electric locomotive at Rickmansworth. The electrification north of Rickmansworth (to Amersham and Chesham) was completed in 1960, with steam trains being withdrawn in 1961. From the early 1960s to 2012, Metropolitan line trains at Chorleywood were formed of London Underground A60 Stock (and the almost identical A62 Stock), but were replaced by London Underground S8 stock. Chiltern Railways (Aylesbury-Marylebone) trains are formed by Class 165 diesel multiple units. Between October 2004 and December 2011 almost all southbound