"Chorleywood process" meaning in English

{
  "etymology_text": "It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961.",
  "forms": [
    {
      "form": "the Chorleywood process",
      "tags": [
        "canonical"
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  ],
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      "expansion": "the Chorleywood process",
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  "lang": "English",
  "lang_code": "en",
  "pos": "name",
  "senses": [
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          "name": "English entries with incorrect language header",
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          "source": "w"
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      "examples": [
        {
          "ref": "2015, William P. Edwards, editor, The Science of Bakery Products, Royal Society of Chemistry, →ISBN, page 174:",
          "text": "The Chorleywood process is chosen by bakeries that decide to make the cheapest possible bread. This sort of product has not enhanced the reputation of the product.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A method of efficient dough production to make bread quickly, producing a soft, fluffy loaf."
      ],
      "id": "en-Chorleywood_process-en-name-RQQD290~",
      "links": [
        [
          "efficient",
          "efficient"
        ],
        [
          "dough",
          "dough"
        ],
        [
          "production",
          "production"
        ],
        [
          "bread",
          "bread"
        ],
        [
          "quickly",
          "quickly"
        ],
        [
          "soft",
          "soft"
        ],
        [
          "fluffy",
          "fluffy"
        ],
        [
          "loaf",
          "loaf"
        ]
      ],
      "synonyms": [
        {
          "word": "CBP"
        },
        {
          "word": "Chorleywood method"
        }
      ],
      "wikipedia": [
        "Bill Collins (baker)"
      ]
    }
  ],
  "word": "Chorleywood process"
}

{
  "etymology_text": "It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961.",
  "forms": [
    {
      "form": "the Chorleywood process",
      "tags": [
        "canonical"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "def": "1"
      },
      "expansion": "the Chorleywood process",
      "name": "en-prop"
    }
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  "lang": "English",
  "lang_code": "en",
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      "examples": [
        {
          "ref": "2015, William P. Edwards, editor, The Science of Bakery Products, Royal Society of Chemistry, →ISBN, page 174:",
          "text": "The Chorleywood process is chosen by bakeries that decide to make the cheapest possible bread. This sort of product has not enhanced the reputation of the product.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A method of efficient dough production to make bread quickly, producing a soft, fluffy loaf."
      ],
      "links": [
        [
          "efficient",
          "efficient"
        ],
        [
          "dough",
          "dough"
        ],
        [
          "production",
          "production"
        ],
        [
          "bread",
          "bread"
        ],
        [
          "quickly",
          "quickly"
        ],
        [
          "soft",
          "soft"
        ],
        [
          "fluffy",
          "fluffy"
        ],
        [
          "loaf",
          "loaf"
        ]
      ],
      "synonyms": [
        {
          "word": "CBP"
        },
        {
          "word": "Chorleywood method"
        }
      ],
      "wikipedia": [
        "Bill Collins (baker)"
      ]
    }
  ],
  "word": "Chorleywood process"
}