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
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