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
Knowledge-based decision making Open communication Dialogue Before deliberation All decision makers have common access to information We exist in a culture of trust The process is composed of six main components: During the third stage of the process background information is measured against a set of questions. These questions are answered and then used to contribute to the overall decision made. Questions that are used to measure information include: Effective project management is best achieved using an adaptive approach focused on effective decision-making. Therefore a variety of tools based on software and structure has been developed to support decision making in groups. Decision