Modern Use
Since the introduction of the process, many UK domestic wheat varieties have been improved. Flour suitable for traditional high quality pan bread (11.5% - 13.5% protein) can now be sourced in the United Kingdom, although such flour attracts a significant milling premium. Prior to the CBP, UK bread was hugely reliant on imported wheat, particularly from North America. Transportation contributed to the higher price of the wheat. The CBP's use of home-grown wheat, to produce bread acceptable to the bulk of UK customers, means that the process is still used for 80% of UK bread production.
Read more about this topic: Chorleywood Bread Process
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