British (and a lot of other) white sliced bread is mostly made by the Chorleywood Bread Process, and is stodgy and tasteless. Brown sliced bread, on the other hand, is lighter and airier and has taste. Is there a difference in the process?

Zbeckabee

I'm not finding anything that speaks directly to your question of a different CBP process for white and/or brown bread. Having baked a lot of bread, I would say that it is more likely that the difference can be attributed to different ingredients. Thus, the process remains the same, but different flours or grains can be used, flavorings, etc., not to mention any number of additives for any number of reasons. (See WIKI) One site stated that the brown bread from the CBP is actually the standard white bread with a brown dye additive. Yummy! :( "Brown dye is widely used to make "brown" bread (although not in France it seems), but no doubt it fools many people into thinking it is healthier." http://www.swans.com/library/art15/glea03.html http://en.wikipedia.org/wiki/Chorleywood_Bread_Process http://www.swans.com/library/art15/glea03.html Sep 28 09, 6:10 AM

Baloo55th

Not in the UK (brown dye in standard white...). Our brown is totally different to the white. The white looks as if it's been emulsified and then set. The brown is open texture and much more airy. More like home baked in many ways. (You can't bake CBP at home. Too industrial.) I've never seen American process white to compare. It's a different type of grain to start with. Does it fit my description of ours, and does your brown have the same texture as the white? Sep 28 09, 1:26 PM

Zbeckabee

"The CBP is only minimally used in the United States, however, largely due to the high-gluten, "strong" wheats grown in North America that cannot be properly "worked" in a typical high-speed, 2-5 minute mixing cycle." http://en.wikipedia.org/wiki/Chorleywood_Bread_Process The cheaper brands of brown are just slightly coarser than the white, but nowhere close to a good grained bread. If you pinch on the cheaper brands...you'll end up with a gummy type of bread, whereas the better breads are more substantial...less flimsy...less processed. Our standard cheapo white: http://www.flickr.com/photos/nsalt/3116060011/ http://www.flickr.com/photos/nsalt/3116887944/in/photostream/ Our standard cheapo brown: http://www.flickr.com/photos/bollops/47116450/ Nice seven grain: http://www.flickr.com/photos/35552506@N08/3302642398/ Our cheapo white bread in a grilled cheese sandwich...a better bread will not lose it's shape like this one has: http://www.flickr.com/photos/mrjoro/187059793/ Sep 28 09, 3:44 PM