Yep, Chorleywood or the rapid dough process was captured across the world except America. This process reduced staffing levels, quite dramatically in the doughroom.As bakers had been mixing bread for 30mins, and let to ferment for 2-3hrs all costing time, and money, where as the Chorleywood proces reduced mixing time to 3.5 minutes and no fermentation time, saving 2-3 hrs. By the way the Chorleywood system was developed by Englishman Bill Collins . At Chorleywood hence Baker Perkins and then Turkington machinery developed a similar system. The latter a better machine due to a couple of Engineers leaving Baker Perkins and developing a better impact plate or mixing device. It was also mixed under vacuum of 14p.s.i.
Turkingtons at Burnley saw this and developed their machine better for the process. The other advantage of the process was the reduction of holes in the slices of bread which bled butter all over the plate. The Americans were using “sponge and dough process” based on the old system as described, as their doughs had a high sugar content 6%- 8%. As for the wheat/flour England could not grow the variety of wheats required for high protein, 14%, hence, more water in doughs, this was also another advantage of The Chorleywood process 60%-62% depending on the milling as well.
So was it the flour that reduced the quality, i think not, as England felt their daily bread was a staple and were prepared to pay full tote odds required to cover ongoing costs of raw materials that had to be imported.
Hence low cost, poor quality, no skills, press a button.
Result you get what you sow.