AMFLOW process

The AMFLOW process is similar to the Do-Maker process but the mixing chamber is horizontal rather than vertical. The pre-ferment stage is more complicated as it is multi-stage. 

The Do-Maker process is believed to have been first used in the UK in 1956, before the CBP was invented. In 1969 around 35% of American bread was made by continuous processes. This percentage has been declining since the 1970s. Neither the Do-Maker nor the AMFLOW process is currently used in the UK. 

The sort of British bakeries that might once have used the Do-Maker or AMFLOW process have almost certainly changed to the CBP. American bakeries have almost certainly not changed to the CBP process. The CBP process is little used in the USA and mostly not in mainstream bakeries. One reason is that American bakers claim that the bread does not taste the same. Another problem is that average ambient... 

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See also in sourсe #XX -- [ ]

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