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
Tandoor bread holes through to let the dough rise. Once it is shaped, the dough is placed on the walls of the tandoori oven. The dough is placed onto the heated inner walls of the tandoor and allowed to bake for 37 seconds at [around] 425°C. The bread is baked until it reaches uniform thickness, develops small blisters on the top crust, and achieves a reddish-brown crust color. Tandoor bread is commonly served with meats that were also cooked in the oven like tandoori chicken, "seekh kebob", or chicken Moghlai. Meals made in the tandoori oven come out with a hint of