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
Bond Bread Bond Bread Bond Bread was a product of General Baking Company. The name comes from the term bond which is a promise or guarantee of repayment of debt. The company used the name as a way to say its purity of ingredients were guaranteed like it was home-made bread. The idea for Bond Bread came from William Deininger, president of General Baking Company at the time. The company was producing bread under the name "Superior Bread" which Deininger became aware contained 65 substitute ingredients. He held a national recipe contest in 1915 to award the housewives who sent him the