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> 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