Flour Milling and Baking Research Association and Tweedy of Burnley: Chorleywood Bread Process

Luke Georghiou, J. Stanley Metcalfe, Michael Gibbons, Tim Ray and Janet Evans

Chapter 6 in Post-Innovation Performance, 1986, pp 130-136 from Palgrave Macmillan

Abstract: Abstract The British Baking Industries Research Association, now amalgamated with the Research Association of British Flour Millers to form the Flour Milling and Baking Research Association (FMBRA), gained the Queen’s Award in 1966 for innovation in bread-making processes. The new method of breadmaking was the Chorleywood Bread Process (CBP). The subsequent success of the CBP partly resulted from the development of a suitable mixer by the firm, Tweedy of Burnley, and had a considerable impact on the product development of that firm.

Keywords: Maximum Demand; Flour Milling; Wholemeal Flour; Billing Period; Wholemeal Bread (search for similar items in EconPapers)
Date: 1986
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DOI: 10.1007/978-1-349-07455-6_11

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