A radical approach to industrial breadmaking

Significant developments in bread processing will lead to new opportunities for the baking industry to produce bread of improved quality with reduced energy input. Research has been undertaken within the project "A Radical Approach to Industrial Breadmaking", the aim of which was to design a new process for the production of pan bread.The Chorleywood Bread Process (CBP) was used as a comparison to evaluate the effectiveness of the new approach across a range of parameters.

The line of development for this process considered energy consumption, product quality and sensitivity to raw material variability as key factors.The results obtained show that improvements have been achieved in each of these areas.

The new approach combines specific process operations to give doughs having unique characteristics at a reduced energy input.The bread made by the new process has excellent quality overall, comparing favourably with control samples in laboratory tests.

We have submitted a patent application based on the new process with a view to subsequent commercial exploitation with interested parties. Members having an interest in this area are invited to contact us directly to arrange a demonstration of the technology.

Contact: Roberto Bertolazzi
+44(0)1386 842093
r.bertolazzi@campden.co.uk