About Us

FACTORY BREAD

The Chorleywood bread process (developed in 1961) and ADD (activated dough development) together account for the vast majority of bread sold in the UK. The process requires large amounts of bakers yeast, very little time (about an hour from start to finish), flour from which most of the nutrients have been removed and a wide variety of additives mostly designed to inflate, moisten and preserve the bread.

When considering the price difference between Artisan bread and factory products it is worth noting that factory bread contains a great deal of air and water.