The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£113.69

Woodhead Publishing The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing
Price: 113.69 GBP
Availability: InStock

Food & Drink

About as cheap as it gets. The only time it was cheaper was 10 months ago.

£114 today · all-time low £109 (Jul 2025) · usually the usual

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 630 days • 630 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 630 days • 6 price levels

Days at Price

Current Price

Price Analysis

Most common price: £116 (255 days, 40.5%)

Price range: £109 - £120

Price levels: 6 different prices over 630 days

Description

Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both the process itself, how it has evolved and current best practice in maximising both process efficiency and product quality. Key Features: the first book to describe the Chorleywood Bread Process; reviews ingredient quality and quantities; considers how knowledge-based software systems can help manage the process; reviews the range of bakery products that can be produced using the process. Contents: The basic principles of breadmaking; A brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future for the Chorleywood Bread Process.

Key Features

The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Product type: ABIS BOOK

Brand: Woodhead Publishing

Product Specifications

Brand: Woodhead Publishing
Format: hardcover
ASIN: 1855739623
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 30 March 2006
Listed Since: 05 February 2007

Barcode

No barcode data available

Woodhead Publishing The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

About as cheap as it gets. The only time it was cheaper was 10 months ago.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Professional Bread Baking

Modernist Bread

The Bread Machine Cookbook for Beginners: 201 Quick and Easy Baking Recipes You can Make at Home Even if you're a Beginner. How to Have Fresh, Fragrant Bread Every Day.

Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Technology of Breadmaking

Technology of Breadmaking

Breadmaking: Improving Quality: Second edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

FLOUR WATER SALT YEAST UNLOCKED: SECRETES TO PERFECT ARTISAN BREAD EVERY TIME , Become a Master of Baking with 4 Simple Ingredients

Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique

Modernist Bread German Edition

Brilliant Breadmaking in Your Bread Machine

Modernist Bread French Edition: ART ET SCIENCE CULINAIRES

Bread Staling

Bread Machine Cookbook for Beginners: Stop Wasting Ingredients on Failed Loaves. Discover Foolproof, Step-by-Step Recipes for Perfect Bread Every Time, Even If You’ve Never Baked Before

Bread: Consumption, Cultural Significance & Health Effects (Food and Beverage Consumption and Health)

Modernist Bread at Home

30-Minute Kitchen Loaves: Fast One-Bowl Bread for Every Day (The Quick & Artisan Home Bread Series)

La boulangerie

The Sourdough Whisperer: The Secrets to No-Fail Baking with Epic Results

Bread and Its Fortification: Nutrition and Health Benefits (Food Biology Series)

Bread Baking: An Artisan's Perspective

The Sourdough School: Proven: A Complete Course for Baking Bread that Benefits your Health

A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)