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.
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 The electrification north of Rickmansworth (to Amersham and Chesham) was completed in 1960, with steam trains being withdrawn in 1961.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