Chorleywood bread process last requirement means that it is difficult to reproduce CBP in a small-scale kitchen. The CBP is only a method of producing quick-ripened bread dough. Large-scale bread-making with automated processes pre-dates the CBP by at least a century. Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. The high-shear mixing generates high temperatures in the dough, which is cooled in some advanced mixers using a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise
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 The electrification north of Rickmansworth (to Amersham and Chesham) was completed in 1960, with steam trains being withdrawn in 1961.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