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 them in his autobiography published in 1959. He said: The magazine “The Gentlewoman and Modern Life” mentioned the two sisters in 1916 in the following terms. Ermyntrude died in 1927 and Ela continued to live at Chorleywood House and to run the Estate. She died in 1936 and left the property to her first cousin Lady Romola Russell (1879-1966) who was also unmarried. Lady Romola’s full name was Augusta Louise Margaret Romola Villiers Russell. She was the daughter of Odo William Leopold Russell, 1st Baron Ampthill who was Ela’s uncle, the younger brother of her father the 9th Duke