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The Chorleywood Bread Process

S P Cauvain and L S Young, BakeTran, UK

Woodhead Food Series No. 121

The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style.
Institute of Chemical Engineers

...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery.
Customer review

 - the first book to describe the Chorleywood Bread Process
 - reviews ingredient quality and quantities
 - considers how knowledge-based software systems can help manage the process
 - reviews the range of bakery products that can be produced using the process

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.

After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.

The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.

ISBN 1 85573 962 3
ISBN-13: 978 1 85573 962 8
March 2006
192 pages  234 x 156mm  hardback  
£125.00 / US$210.00 / €155.00

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About the authors

Stan Cauvain was formerly Director of the Cereals and Cereals Processing Division at Campden and Chorleywood Food Research Association (CCFRA) and is widely regarded as one of the world’s leading authorities on baking. He has been President of the International Association for Cereal Science and Technology, and has been made one of its Fellows. He is Director of BakeTran, a consultancy providing knowledge and solutions for the baking industry.

Linda Young was formerly Technology Transfer Manager in the Cereals and Cereals Processing Division at CCFRA. She is Director of Knowledge Systems and Training at BakeTran.

Titles which may also be of interest:
Bread making
Baking problems solved
Ingredients for bakers

Contents

The basic principles of breadmaking

A brief history of the Chorleywood Bread Process

Chorleywood Bread Process fundamentals
 - The main principles of the Chorleywood Bread Process
 - Definitely not the Chorleywood Bread Process
 - Other no-time dough development processes

Ingredient qualities and quantities in the Chorleywood Bread Process
 - Flour
 - Yeast
 - Water
 - Salt
 - Oxidants
 - Fats
 - Emulsifiers
 - Enzyme active material
 - Other ingredients
 - Soya flour
 - Improvers and concentrates

Dough mixing and the Chorleywood Bread Process
 - The functions of mixing
 - Types of mixer
 - Mixing speed
 - The role of energy
 - The role of temperature
 - Cell creation during mixing
 - Mixer headspace pressure control
 - Brews, sponges and sours

Processing Chorleywood Bread Process doughs
 - Modification of dough bubble structure
 - Dividing
 - First moulding
 - Intermediate proof
 - Final moulding
 - Proving
 - Baking
 - Cooling and storage

Optimising quality with the Chorleywood Bread Process
 - Primary causes of quality defects and their contributing factors
 - Quality defects in fermented products and their causes
 - Quality defects in four-piece bread

Knowledge-based systems and the Chorleywood Bread Process
 - Introduction
 - The Bread Faults Expert System
 - Intelligent Mediator and Bread Advisor
 - Using KBSs as teaching tools
 - Conclusions

Variety bread production with the Chorleywood Bread Process
 - Introduction
 - Changing recipes to make products using the CBP
 - Converting bulk fermentation recipes to CBP
 - Using improvers
 - Using re-work
 - Dough consistency
 - Salt and yeast levels
 - Sample recipes

Applications of the Chorleywood Bread Process
 - Plant bakeries
 - Craft bakeries
 - In-store bakeries
 - International

The future for the Chorleywood Bread Process