Chorleywood bread process bread was reliant on imported wheat, particularly from North America. 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
Chorleywood House Estate of Bedford. Romola lived in the house for six months and then sold it in about 1840. After the War it was acquired by Chorleywood Urban District Council. Chorleywood House Estate Chorleywood House Estate is a 64.3 hectare Local Nature Reserve in Chorleywood in Hertfordshire. It is owned and managed by Three Rivers District Council, and the declaring authority is Hertfordshire County Council. It was designated a Local Nature Reserve in 2007. The River Chess runs through the estate which has formal parkland, meadows and mature woodland. Protected species include coralroot bittercress. Chorleywood Dell is a key neutral grassland site