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
Natural process variation natural variance in the output before we make any changes to the process. Since SPC tends to minimize the process variations in time, as we better understand the process and have more experience with running it, we try to reduce the variation of it. The knowledge of the principle of natural variance helps us avoid making any unnecessary changes to the process, which might add variance to the process, instead of removing it. Natural process variation Natural process variation, sometimes just called process variation, is the statistical description of natural fluctuations in process outputs. The following equations are used for