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CHORLEYWOOD BREAD PROCESS [1 record]

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Record 1 2001-08-27

English

Subject field(s)
  • Breadmaking
  • Food Industries
CONT

The majority of bread today is produced by the Chorleywood Bread Process which is rapidly replacing the standard three-hour straight dough process previously used by most British bakers.

French

Domaine(s)
  • Boulangerie
  • Industrie de l'alimentation
CONT

Aujourd'hui, la majeure partie du pain est préparée suivant le procédé de panification Chorleywood, qui se substitute rapidement à la méthode classique de panification directe de trois heures, qu'utilisaient la plupart des boulangers anglais auparavant.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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