Chorleywood bread process crumb bubble structure is seen from a different orientation. Cross-panned bread is easier to slice. CBP is used in over 80 percent of factory-produced bread in the United Kingdom, Australia, New Zealand and India. Many smaller bakers also use the CBP to mix their dough which they then process by hand. Many "speciality", "crusty", and organic breads are produced this way. Since the introduction of the process, many UK domestic wheat varieties have been improved. Flour suitable for traditional high quality pan bread (11.5% - 13.5% protein) can now be sourced in the United Kingdom. Prior to the CBP, UK
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