The Chorleywood Bread Process

Offering a review of the basic principles of bread making, this book outlines the development and fundamental characteristics of the Chorleywood Bread Process. It reviews the key steps in the process, beginning with ingredient quality and quantities. It considers dough mixing and processing. Top page

Complete 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. Top page

General info

Publisher & Imprint: CRC Press Inc

City: Boca Raton

Pages: 178

More info: weight 416 gr

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Age recommended: Professional and scholarly

Subject Indexing & Classification Dewey: 664.7523

Summary The Chorleywood Bread Process The basic principles of breadmaking A brief history of the Chorleywood Bread Process Chorleywood Bread Process fundamentals Ingredient qualities and quantities in the Chorleywood Bread Process Dough mixing and the Chorleywood Bread Process Processing Chorleywood Bread Process doughs Optimising quality with the Chorleywood Bread Process Knowledge-based systems and the Chorleywood Bread Process Variety bread production with the Chorleywood Bread Process Applications of the Chorleywood Bread Process The future for the Chorleywood Bread Process Top page

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