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
Sandwich bread be prepared using gluten-free flour, teff flour. and other ingredients. In the 1930s in the United States, the term sandwich loaf referred to sliced bread. In contemporary times, U.S. consumers sometimes refer to white bread such as Wonder Bread as sandwich bread and sandwich loaf. Wonder Bread produced and marketed a bread called Wonder Round sandwich bread, which was designed to be used with round-shaped cold cuts and other fillings such as eggs and hamburgers, but it was discontinued due to low consumer demand. American sandwich breads have historically included some fat derived from the use of milk or oil