The Dauglish method survived its creator, and Dauglish's company survived him by well over a century, but his method was later superseded by the adoption of mechanical, high-speed dough processes such as the Chorleywood Bread Process (CBP), now used for 80 percent of UK bread production. These newer methods permit the use of lower-grade flours than were required by earlier processes.Lawrence, Felicity. Not on the Label: What Really Goes into the Food on Your Plate. Penguin. 2004.Whitley, Andrew. Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own. Fourth Estate. 2006.
