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Bread revolution marked 50 years on

Making bread used to be a very lengthy process, but a breakthrough by British scientists 50 years ago changed all that.

The Chorleywood process is now used around the world to make cheaper, longer-lasting loaves. But many still argue that bread is best made the old-fashioned way, as David Sillito reports.

  • 07 Jun 2011
  • From the section UK
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