The Chorleywood Bread Process (CBP) can be used to make all types of bread and fermented products. The background to the development of the CBP and its essential features are described. The development of gluten network through the input of a defined level of mechanical work and the potential to control bread crumb structure during mixing are unique features of the
CBP and the mixing equipment associated with it. The ingredients and recipes used are similar to those commonly used with other breadmaking processes and are discussed. Post-mixing dough processing and fermentation are carried out in much the same way as is common with other breadmaking processes.