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
Rye bread fennel, coriander, aniseed, cardamom, or citrus peel. In addition to caramel and molasses, ingredients such as coffee, cocoa, or toasted bread crumbs are sometimes used for both color and flavor in very dark breads like pumpernickels. The addition of caraway seeds to rye bread is to counter the bloating that can be caused by the high fiber content of rye. Caraway has well-known anti-flatulence properties; however, the association is so long-standing that the flavor combination is now almost inseparable. A simple, all-rye bread can be made using a sourdough starter and rye meal; it will not rise as high as