Vienna bread

This would have a substantial proportion of Canadian wheat and would be suitable for any long process. It can be used to make ordinary bread but is more likely to be used to make Viennas or rolls. The protein content could be as high as 14% with a water absorption of 62-64%. This product would have a high tolerance in the bakery. One use would be with a suitable improver to produce very well blown up rolls. 

The long thin loaves of French bread are regarded in the rest of the world as an icon of France, alongside the Eiffel Tower. Their origin is said to be that one of the Austrian queens of France demanded the sort of loaf that she was accustomed to in Vienna. Possible candidates for the queen would be Anne of Austria, wife of Louis XIII, or Marie Antoinette, wife of Louis XVI. As central European wheat is hard, resembling North American wheat, this is a formidable problem with only French soft wheat available. A modern bakery technologist would find this difficult. 

Several other types of bread have been made successfully at Chorleywood using ascorbic acid as sole oxidant in an oxygen-enriched atmosphere including soft rolls, Viennas and hamburger buns. 

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