The industry’s current development programme could bring about

The bread that changed Britain

canada goose outlet black friday For the past 50 years, a British food stuff has spread across the world to Australia, South Africa, South America, Turkey and even to supermarket shelves in France. But is the long life, plastic wrapped, sandwich loaf that was first created in Chorleywood a design classic or a crime against bread, asks David canada goose uk black friday Sillito. canada goose outlet black friday

More than 80% of all loaves in Britain are now made Canada Goose online the Chorleywood way.

canada goose outlet canada goose uk outlet reviews The work of the scientists at the Chorleywood Flour Milling and Bakery Research Association laboratories in 1961 led to a new way of producing bread, making the average loaf in canada goose clearance Britain 40% softer, reducing its cost and more than doubling its life. canada goose outlet Canada Goose sale reviews

For its supporters, it was uk canada goose outlet the innovation that pushed bread into the modern era.

canada goose outlet canada “It canada goose outlet is a process we invented and we should Canada Goose Jackets be very proud of it,” says Gordon Polson, of the British Federation canada goose of Bakers. “UK bread is around the cheapest in the world.” canada goose outlet canada

canada goose factory outlet The bread scientist, Stan Cauvain, who worked http://www.mycanadagoosejacket.org canada goose black friday sale with the original inventors and has written the definitive work canada goose coats on sale on the Chorleywood Process says they knew from the beginning they had changed baking forever. canada goose factory outlet

canada goose outlet parka “The inventors knew they were on to something special and it would have far reaching consequences.” canada goose outlet parka

official canada goose outlet canada goose store Its origins lay in the late 1950s and the need to try to find a way for small bakers to compete with new industrial bakeries. The light brown “national loaf” during the long years of rationing had, for many consumers, outstayed its welcome. Soft, springy, white bread that did not go stale quickly was what the public wanted. official canada goose outlet

‘Best food value in Britain’

“Already, thanks to the Chorleywood process, nearly half the wheat in our bread is British. The industry’s current development programme could bring about a situation where British bread is made from an even higher proportion of British wheat thus making the British loaf even better value for money in relation to world bread prices.”

goose canadian goose jacket outlet canada From a 1975 advertisement in The cheap canada goose uk Times, issued by the Flour Advisory Bureau goose outlet canada

canada goose outlet store uk The research bakers at Chorleywood discovered that by adding hard fats, extra yeast and a number of chemicals and then mixing at high speed you got a dough that was ready to bake in a fraction of the time it normally took. canada goose outlet store uk

It allowed bread to be made easily and economically with low protein British wheat.

But with industrial bakers quickly adopting the process, rather than helping small bakeries, the research at Chorleywood helped put thousands of them out of business.

canada goose jacket outlet But for some bread lovers, particularly the “artisan bread movement” anything Chorleywood is simply not real bread. canada goose jacket outlet

canada goose outlet store “This stuff is like cotton canada goose clearance sale wool,” says Paul Barker, who himself used to work as an industrial baker and sold the emulsifiers, enzymes and other chemicals used in modern baking. canada goose outlet store

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Media captionThe classic white loaf how it uk canada goose is made and what people think of it

canada goose outlet jackets He has now set up Cinnamon Square in Rickmansworth, buy canada goose jacket cheap a “theatre of baking” aimed at reinvigorating the old way of making bread. canada goose outlet jackets

canada goose outlet uk The issue he says is about both canada goose coats taste and digestion. “Modern bread doesn’t taste of bread,” he says. “If it’s not allowed to rise and prove naturally then it doesn’t develop the proper taste.” canada goose outlet uk

There is also the matter of health. The Chorleywood canada goose uk shop loaf has twice the amount of yeast of a traditional loaf, it has enzymes and oxidants added and while certain chemical additives such as potassium bromate have been banned, Paul Barker and other bread campaigners believe it is behind the growth in the number of people who struggle to digest bread.

canada goose outlet online uk “Every day I have people who say they have given Canada Goose Parka up eating bread and then find they don’t have a problem with bread that’s been allowed to develop slowly. My sourdough takes more than 70 hours to make.” canada goose outlet online uk

canada goose outlet nyc Proving this, however, is another matter. Prof John Warner at Imperial College in London says there has been a marked increase in allergies and intolerance of wheat and bread over the last 50 years, just as there has been an increase in allergies to dust, nuts and dozens of other items. canada goose outlet nyc

canada goose outlet uk sale 1928: Canada Goose Outlet First bread slicing machine, invented by Otto Rohwedder, exhibited at a bakery trade fair in the US canada goose outlet uk sale

1930: Large UK bakeries take commercial slicers and sliced bread first appears in shops

1933: Around 80% of US bread is pre sliced and wrapped. The phrase “the best thing since sliced bread” coined

canada goose outlet online 1941: Calcium added to UK flour to prevent rickets canada goose outlet online

canada goose black friday sale 1942: The national loaf much like today’s brown loaf introduced to combat shortage of white flour canada goose black friday sale.

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