Chorleywood Bread Flour

This is the flour that would go into the Chorleywood bread plants. It would be based on all EU wheat (in most years all English). The protein content would probably be 10.6 11.5%. This flour could also be used for making puff pastry. 

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The situation with wholemeal flour is refreshingly simple. Flour treatments are banned and there are no statuary additions. The addition of ascorbic acid to wholemeal flour is forbidden but the use of ascorbic acid in wholemeal bread is allowed. Presumably, it was thought beneficial to allow the change so that the Chorleywood plants could make wholemeal bread. The ascorbic acid presumably goes in as an improver with other ingredients. 

One of the advantages claimed for the Chorleywood process is that it allows bread to be made from flour produced only from British wheat. This claim holds true in most years, except when there is a particularly bad harvest, e.g. as in 1987. The effect of the CBP and the CAP on Canadian flour tonnages are as follows imports were 2.5 million tonnes in the 1960s and are 300 000 tonnes today. 

In Chapter 4, Philip Voysey and John Hammond of the Flour Milling and Baking Research Association in Chorleywood, England cover reduced-additive breadmaking technology. The two major areas of development in this area are bread improvers and antimicrobial additives. 

Because bakers are using the NIR technique for flour quality control, it is appropriate to consider whether NIR can predict the baking quality in terms of measurable properties of the bread or biscuit. The following is a summary of some unpublished results obtained by the Flour Milling and Baking Research Association, Chorleywood, from two experiments designed to explore this possibility. 

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