The Chorleywood Bread Process

March 2006

Product Details

Product Description

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 book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters reviews 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 will be a standard work for all bakers around the world wishing to maximize 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.

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.

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