Bread Innovations

Bread has been made pretty much in the same way for hundreds of years. From humble beginnings in the kitchen, the large scale baking of bread was developed so that bakeries could supply a growing number of customers far & wide. 

The modern commercial process used in large bakeries is known as the Chorleywood Bread Process and was developed in 1961 by the British Baking Industry Research Association (BBIRA) at Chorleywood in England. It uses high speed mixing to develop the dough for proving and baking while at the same time reducing the time needed for fermentation. It is essentially a rapid form of kneading helping to develop the gluten (protein) structure within the dough which means that the lengthy bulk fermentation of traditional processes is not needed. Compared to the older bulk fermentation process, the CBP method is able to produce bread in a shorter time. 

In more recent times, we have seen innovations in packaging, labelling, and the use of new ingredients. For example, you can now get edible labels to apply to unwrapped loaves of bread. The sliced pan bakers have responded to changes in society, demographics and the way people live – you can buy half pans, or even just a few slices at a time which is ideal for smaller family units.

Product innovation has involved the use of new ingredients, using seeds and grains to boost fibre and nutrient levels, adding flavours and variety. 

Sustainability is a major driver when it comes to innovation – rethinking how bakeries source and use ingredients, packaging, handle waste, use fuel, transport and distribution are all getting attention. Our IBBA members use compostable packaging, for example. 

What is innovation, if only to do something better, differently, more efficiently for a better outcome. All our bakeries do this for themselves, for their customers and for society 


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