Chorleywood process en · PROPN
Etymology
It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961.
Meanings
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A method of efficient dough production to make bread quickly, producing a soft, fluffy loaf.
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.
2015, William P. Edwards, editor, The Science of Bakery Products, Royal Society of Chemistry, →ISBN, page 174:
Forms
| Spelling | Features | Labels | Source |
|---|---|---|---|
| the Chorleywood process | canonical | lexicographic |