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The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products.
After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters reviews the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.
The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.
THE BASIC PRINCIPLES OF BREADMAKING The basic principles of breadmaking; Brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future.
A BRIEF HISTORY OF THE CHORLEYWOOD BREAD PROCESS CHORLEYWOOD BREAD PROCESS FUNDAMENTALS The main principles of the Chorleywood Bread Process. Definitely not the Chorleywood Bread Process. Other no-time dough development processes.
INGREDIENT QUALITIES AND QUANTITIES IN THE CHORLEYWOOD BREAD PROCESS Flour. Yeast. Water. Salt. Oxidants. Fats. Emulsifiers. Enzyme active material. Other ingredients. Soya flour. Improvers and concentrates.
DOUGH MIXING AND THE CHORLEYWOOD BREAD PROCESS The functions of mixing. Types of mixer. Mixing speed. The role of energy. The role of temperature. Cell creation during mixing. Mixer headspace pressure control. Brews, sponges and sours.
PROCESSING CHORLEYWOOD BREAD PROCESS DOUGHS Modification of dough bubble structure. Dividing. First moulding. Intermediate proof. Final moulding. Proving. Baking. Cooling and storage.
OPTIMISING QUALITY WITH THE CHORLEYWOOD BREAD PROCESS Primary causes of quality defects and their contributing factors. Quality defects in fermented products and their causes. Quality defects in four-piece bread.
KNOWLEDGE-BASED SYSTEMS AND THE CHORLEYWOOD BREAD PROCESS Introduction. The Bread Faults Expert System. Intelligent Mediator and Bread Advisor. Using KBSs as teaching tools. Conclusions.
VARIETY BREAD PRODUCTION WITH THE CHORLEYWOOD BREAD PROCESS Introduction. Changing recipes to make products using the CBP. Converting bulk fermentation recipes to CBP. Using improvers. Using re-work. Dough consistency. Salt and yeast levels. Sample recipes.
APPLICATIONS OF THE CHORLEYWOOD BREAD PROCESS Plant bakeries. Craft bakeries. In-store bakeries. International.
THE FUTURE FOR THE CHORLEYWOOD BREAD PROCESS