Minister’s Message – August 1st, 2021
To most people, Chorleywood is just a leafy suburb of outer London, a stop on the Metropolitan Line into Baker Street. But it is also an extremely important place in the history of bread-making. For, exactly 60 years ago, three scientists working for the British Baking Industries Research Association there invented a process which revolutionised the baking industry. Now, I can’t pretend to understand how it works. But it apparently allows bakers to use lower-protein wheat and speeds up the time required to make bread, which now takes about three-and-a-half hours from the basic flour to a sliced and packaged loaf. This is a highly-mechanised process which can only be used in large factories.
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