The Chorleywood bread process is a method of dough production to make yeasted bread quickly, producing a soft loaf. It allows the dough to be made with lower-protein wheat and it uses more yeast, added fats, chemicals.
80% of all the bread made in Britain, Australia, New Zealand and India, use the process.
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TLDR;
The Chorleywood bread process is a method of dough production to make yeasted bread quickly, producing a soft loaf. It allows the dough to be made with lower-protein wheat and it uses more yeast, added fats, chemicals.
80% of all the bread made in Britain, Australia, New Zealand and India, use the process.
Also tastes like kitchen sponge but without the nutrition.