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 House Estate married Anne Hewett Osmond and they had one daughter. In 1881 he bought the adjoining Roughwood Estate and then Blacketts farm. He then proceeded to develop the whole area as one property. In 1887 he built Roughwood Park and moved there with his family. Chorleywood House was sold to Harding Cox. Harding Edward de Fonblanque Cox (1854-1944) was born in 1854 in Bloomsbury. His father Edward William Cox was a lawyer and very successful publisher of several journals and newspapers. He amassed a large fortune and when he died in 1879 his son Harding at the age of only 15