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 to not become crumbly, hardened, dried or have too squishy a texture. Sandwich bread can refer to cross-sectionally square, sliced white and wheat bread, which has been described as "perfectly designed for holding square luncheon meat". The bread used for preparing finger sandwiches is sometimes referred to as sandwich bread. "Pan de mie" is a sandwich loaf. Some sandwich breads are designed for use in the creation of specific types of sandwiches, such as the submarine sandwich. For barbecuing, use of a high-quality white sandwich bread has been described as suitable for toasting over a fire. Gluten-free sandwich bread may