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
Chorleywood House Estate Park in Sussex, the childhood home of her mother Elizabeth Sackville West. Her father was Francis Charles Hastings Russell, 9th Duke of Bedford. She lived at Woburn Abbey, which was the ancestral home of the Dukes of Bedford, for many years and did not marry. Her father died in 1891 and she inherited a large amount of money. In the following year she bought Chorleywood House and started a long program of extensive renovations and additions. She modified and enlarged the house. She also developed the estate to be virtually self-sufficient, with her own farms and market garden. She created