COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Chorleywood bread process

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Benefits of attending

This course will be of interest to all areas of the industrial baking industry, whether you are working in a medium or large plant bakery or the ingredient supply chain. The course will enable delegates to obtain a greater understanding of the principles of ingredient choice and production along with issues relating to shelf-life and staling. This course would also be ideal for personnel who are involved in selling ingredients and equipment to bakeries using the CBP.

Course content

  • Essential features of the CBP
  • Role of energy during mixing
  • Creation of the bubble structure and variations in crumb structure obtained
  • Choices of ingredients including flour, improver, oxidising agents, emulsifiers
  • Dough temperatures and how these influence bread quality
  • Dough rheology
  • Critical control points during processing
  • Identifying quality characteristics and faults
  • Shelf-life - including long-life breads

"The CBP is responsible for over 80% of the bread produced in the UK and is used in every corner of the world. This course will be focusing on all the principles of CBP production from choice of ingredient to the theory behind the mechanical development of the dough. Delegates will go away with a full understanding of the process and how to obtain the best results for their breads.




With the introduction of the pressure vacuum mixer we can play so many tunes on the bubble structure that a wide range of bread types are possible. Open structures which are required for breads such as the bloomer or farmhouse can be produced efficiently and consistently using such mixers. Throughout the day there will be in-depth discussion on the use and understanding of the CBP and how this relates to bread quality "

This course can be customised and is available in house

Event Director - Andrew Hughes

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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