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 station Metropolitan line trains from Chorleywood into London were fast trains to Baker Street, calling at , , , , and . Since December 2011 only a few morning peak hour Metropolitan line trains have been operated as fast trains, at other times the trains mostly call at all stations, adding over 10 minutes to journey times. The journey to central London takes around 35–50 minutes depending on the line and time of day. Northbound Metropolitan line trains call at all stations to or . Currently, the station has two platforms shared between the London Underground Metropolitan line and National Rail.