Chorleywood bread process bread was reliant on imported wheat, particularly from North America. 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
Chorleywood station Metropolitan line trains from Chorleywood into London were fast trains to Baker Street, calling at , , , , and . Since December 2011 only a few morning peak hour Metropolitan line trains have been operated as fast trains, at other times the trains mostly call at all stations, adding over 10 minutes to journey times. The journey to central London takes around 35–50 minutes depending on the line and time of day. Northbound Metropolitan line trains call at all stations to or . Currently, the station has two platforms shared between the London Underground Metropolitan line and National Rail.