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Agricultural Matters
Looming food crisis,what can uk ag industry do?
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<blockquote data-quote="milkloss" data-source="post: 8108054" data-attributes="member: 56"><p>My understanding was the Chorleywood process was good because it could use lower protein wheats.</p><p></p><p>from wiki:</p><p>The <strong>Chorleywood bread process</strong> (<strong>CBP</strong>) is a method of efficient dough production to make <a href="https://en.wikipedia.org/wiki/Bread" target="_blank">bread</a> quickly, producing a soft, fluffy loaf. It was developed by <a href="https://en.wikipedia.org/wiki/Bill_Collins_(baker)" target="_blank">Bill Collins</a>, George Elton and Norman Chamberlain of the British Baking Industries Research Association at <a href="https://en.wikipedia.org/wiki/Chorleywood" target="_blank">Chorleywood</a> in 1961. As of 2009, 80% of bread made in the <a href="https://en.wikipedia.org/wiki/United_Kingdom" target="_blank">United Kingdom</a> used the process.<a href="https://en.wikipedia.org/wiki/Chorleywood_bread_process#cite_note-Auto94-1-1" target="_blank">[1]</a>Compared to the older bulk fermentation process, the CBP is able to use lower-<a href="https://en.wikipedia.org/wiki/Protein_(nutrient)" target="_blank">protein</a> <a href="https://en.wikipedia.org/wiki/Wheat" target="_blank">wheat</a>, and produces bread in a shorter time.</p></blockquote><p></p>
[QUOTE="milkloss, post: 8108054, member: 56"] My understanding was the Chorleywood process was good because it could use lower protein wheats. from wiki: The [B]Chorleywood bread process[/B] ([B]CBP[/B]) is a method of efficient dough production to make [URL='https://en.wikipedia.org/wiki/Bread']bread[/URL] quickly, producing a soft, fluffy loaf. It was developed by [URL='https://en.wikipedia.org/wiki/Bill_Collins_(baker)']Bill Collins[/URL], George Elton and Norman Chamberlain of the British Baking Industries Research Association at [URL='https://en.wikipedia.org/wiki/Chorleywood']Chorleywood[/URL] in 1961. As of 2009, 80% of bread made in the [URL='https://en.wikipedia.org/wiki/United_Kingdom']United Kingdom[/URL] used the process.[URL='https://en.wikipedia.org/wiki/Chorleywood_bread_process#cite_note-Auto94-1-1'][1][/URL]Compared to the older bulk fermentation process, the CBP is able to use lower-[URL='https://en.wikipedia.org/wiki/Protein_(nutrient)']protein[/URL] [URL='https://en.wikipedia.org/wiki/Wheat']wheat[/URL], and produces bread in a shorter time. [/QUOTE]
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