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If I'm reading this right, literally the only difference between this process and the one used in a home kitchen is "intense mechanical working by high-speed mi

If I'm reading this right, literally the only difference between this process and the one used in a home kitchen is "intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen". Otherwise the raw materials are the same: > Flour, water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes. In what way does this represent "processed" food in any material sense? If anything, this sounds like a perfect example of the kind of fear mongering associated with the "processed food" label...

vb6sp6 5y ago
> Otherwise the raw materials are the same Edit: I misread, sorry
- CarelessExpert 5y ago
  > one uses dissolved co2 and low protein wheat and the other high protein wheat. One also goes through a fermentation process while the other does not. Salt content also varies You've misread the Wikipedia page. What you're describing is Dauglish's process that preceded CBP. Here's the key bit from the introduction: > In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Notice that last part of the sentence. CBP, as described in the Wikipedia article, "is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers". In particular, no CO2 is used with CBP. Bread is proofed by "[placing the dough] in a baking tin and [moving it] to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes", with the process aided through the use of dough conditioners like ascorbic acid.
  - vb6sp6 5y ago
    My bad, thanks for the info

vb6sp6 5y ago

> Otherwise the raw materials are the same Edit: I misread, sorry

CarelessExpert 5y ago
> one uses dissolved co2 and low protein wheat and the other high protein wheat. One also goes through a fermentation process while the other does not. Salt content also varies You've misread the Wikipedia page. What you're describing is Dauglish's process that preceded CBP. Here's the key bit from the introduction: > In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Notice that last part of the sentence. CBP, as described in the Wikipedia article, "is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers". In particular, no CO2 is used with CBP. Bread is proofed by "[placing the dough] in a baking tin and [moving it] to the humidity- and temperature-controlled proofing chamber, where it sits for about 45–50 minutes", with the process aided through the use of dough conditioners like ascorbic acid.
- vb6sp6 5y ago
  My bad, thanks for the info