Chorleywood process

English Chorleywood bread process Etymology It was developed by Bill Collins (baker) Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961. Proper noun 1 A method of efficient dough production to make bread quickly, producing a soft, fluffy loaf. en CBP Chorleywood method en 2015 William P. Edwards The Science of Bakery Products Royal Society of Chemistry 9781782626305 174 https://books.google.com/books?id=4GsoDwAAQBAJ&pg=PA174&dq=%22Chorleywood+process%22&hl=&cd=2&source=gbs_api#v=onepage&q=%22Chorleywood%20process%22&f=false The Chorleywood process is chosen by bakeries that decide to make the cheapest possible bread. This sort of product has not enhanced the reputation of the product. en terms derived from toponyms