Chorleywood bread process Chorleywood bread process The Chorleywood bread process (CBP) is a process of making dough in bread production. The process was developed in 1961 by the British Baking Industries Research Association based at Chorleywood in Hertfordshire, and in 2009 was used to make 80% of the United Kingdom's bread. Compared to the older bulk fermentation process, the CBP is able to use lower-protein wheat, and produces bread in a shorter time. CBP is able to use lower-protein wheat because some protein is lost during bulk fermentation of traditional bread; this does not occur to the same degree in mechanically developed doughs.
Chorleywood station Chorleywood station Chorleywood is a London Underground and National Rail station in Travelcard Zone 7 (previously zone B) on the Metropolitan line. The town of Chorleywood is located in the Three Rivers district of Hertfordshire about from London. Chorleywood station is also served by Chiltern Railways, which runs trains from London Marylebone station through to Aylesbury. The station was built for the extension to the Metropolitan Railway and opened as "Chorley Wood" on 8 July 1889. It was renamed "Chorley Wood & Chenies" on 1 November 1915. In 1934 it reverted to the original name, which changed to the present