zestinpeace

Another animal on the computer

  • he/him

Call me Zest. :3 Internet furry, fan of art, computers, and overthinking. Sydney, Australia. Born '98.


vogon
@vogon

The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three and a half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen. [...]

As of 2009, 80% of bread made in the United Kingdom, Australia, New Zealand, and India, used the process. Many smaller bakers use the CBP to mix their dough which they then process by hand.

@zip always raves about british bread in comparison to american bread and I'm completely blown away that part of the reason is that the UK and its other colonies just straight up make bread in a completely different way because their access to high-protein wheat traditionally sucked


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