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 House was built here in 1822 by John Barnes, replacing an earlier farm house. In 1892, the house was bought by Lady Ela Russell, a relative of the Duke of Bedford and she modified and enlarged the house. In June 1940, the mansion and land were bought by the Chorleywood Urban District Council, together with Hertfordshire County Council and London County Council and designated a public open space. During World War Two , the mansion housed evacuees from London. Chorleywood UDC then adopted the house for their offices and the Public Library was housed here. Tenants lived in flats in