Chorleywood bread process last requirement means that it is difficult to reproduce CBP in a small-scale kitchen. The CBP is only a method of producing quick-ripened bread dough. Large-scale bread-making with automated processes pre-dates the CBP by at least a century. Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. The high-shear mixing generates high temperatures in the dough, which is cooled in some advanced mixers using a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise
Finnish bread traditional in Finland, and it makes the best of the humidity preserving qualities of traditional rye bread by serving each piece of bread as a pre-cut pair of two halves, which protect each other but can still be easily separated. The brand is not without competitors. Two of them are Fazer's "Ruispuikulat" (a newer competitor), which are oblong in shape instead, and Oululainen's "Reissumies" (preceding Vaasa's formulation by about a decade), which are round. Both competitors are distinctly more traditional in formulation than Ruispala, mainly changing the size and shape of the traditional rye bread. As rye bread is the