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.
Decision-making software Thus most DM software is based on decision analysis, usually multi-criteria decision-making, and so is often referred to as "decision analysis" or "multi-criteria decision-making" software – commonly shortened to "decision-making software". Some decision support systems include a DM software component. DM software can assist decision-makers “at various stages of the decision-making process, including problem exploration and formulation, identification of decision alternatives and solution constraints, structuring of preferences, and tradeoff judgements.” The purpose of DM software is to support the analysis involved at these various stages of the decision-making process, not to replace it. DM software "should be used to support