Chorleywood bread process The process had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products; the process therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers. The
Broma process to make them chemically neutral. After removal, the cocoa butter can either be used to produce richer bars of chocolate, or, when combined with milk and sugar, to create white chocolate. After the Broma process is completed, the remaining dry cocoa beans are usually ground into cocoa powder, which is sold to consumers. Broma process In chocolate making, the Broma process (not to be confused with the Dutch Process), is a method of extracting cocoa butter from roasted cocoa beans. The Broma process consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point