The Chorleywood Experiment (2023)
The Chorleywood Experiment in the UK transformed bread-making in the 1960s. It led to the development of the Chorleywood Bread Process, revolutionizing mass-produced bread globally with innovative techniques and ingredients.
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The Chorleywood Experiment conducted in the 1960s in the UK revolutionized bread-making. While US scientists focused on space exploration, British food scientists aimed to create a new type of bread. Traditionally, bread was a crucial part of the English diet, regulated even in medieval times. During World War II, the National Loaf was introduced due to rationing, made with National Flour and enriched with vitamins. Post-war, the government sought a mass-produced, long-lasting, and affordable bread, leading to the Chorleywood Bread Process (CBP). This process, developed in Chorleywood, involved using innovative techniques and ingredients to produce soft, fluffy loaves quickly. By 2009, around 80% of bread in several countries, including Britain, Australia, New Zealand, and India, utilized the CBP. This method significantly impacted the bread-making industry globally. The Chorleywood Bread Process remains a key innovation in bread production, showcasing the ingenuity of British food scientists in creating a widely adopted bread-making technique.
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8 commentsOnly 80%? I'm in the UK now and it seems all but impossible to buy bread not made this way. It's as though bread here is made for people without teeth.
There's a real bread campaign: https://www.sustainweb.org/realbread/
Here in the northern Scottish highlands it's hard to find good bread. Which led us to learn to bake our own sourdough. But there are some good things popping up, like a local baker who is now doing a People's Loaf pay as you can https://www.northern-times.co.uk/news/sutherland-artisan-bak...
And the other stuff that is venerated, like Danish or French bread, is equally dull white chewy fluff.
I have spent a lot of time in Norway and lived in Czechia for a decade, and their bread is so much better than the finest freshly-baked straight-from-the-oven French bread I've tasted that it's a whole different food.
And I am really sorry to my Scots friends but this goes for "Scottish Plain" as well.
And no, the fancy artisanal sourdough stuff you can get now for some ridiculous prices is not much better. It's the same pallid bland pap, but crunchier.
Apparently the US had its own industrialised bread process decades earlier that resulted in "Wonder Bread".
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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