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 House Estate of them in his autobiography published in 1959. He said: The magazine “The Gentlewoman and Modern Life” mentioned the two sisters in 1916 in the following terms. Ermyntrude died in 1927 and Ela continued to live at Chorleywood House and to run the Estate. She died in 1936 and left the property to her first cousin Lady Romola Russell (1879-1966) who was also unmarried. Lady Romola’s full name was Augusta Louise Margaret Romola Villiers Russell. She was the daughter of Odo William Leopold Russell, 1st Baron Ampthill who was Ela’s uncle, the younger brother of her father the 9th Duke