The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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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 maximizing its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the authors outline the development and fundamental characteristics of the Chorleywood Bread Process. They then review the key steps in the process, beginning with ingredient quality and quantities. consider dough mixing and processing. Building on this foundation, chapters go on to explain 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 sections 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.

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Stanley P. Cauvin is the Director and Vice President of Research & Development at BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006. Linda Young was a Director at BakeTran and responsible for knowledge systemization and training activities.