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Role of EDC in Bread Baking: Increase Volume and Quantity of loaves


I went to Techiman in Bono East Region of  Ghana to run a One on One Bread Baking Training/Class and met a baker who was baking commercial bread already.  His bread is very small in volume and he had kept wondering why it's like that until he met me.

I showed him how to make Ghc1400 from one bag of 50kg flour, whereas they were struggling with making just Ghc700 from 50kg flour  when the cost of buying a bag of 50kg flour alone as of today is Ghc500. I had to give them some secrets, one of which I am revealing here. 

I consulted for an old-timer baker who have been baking for 35 years in Community 5 area of Tema, near Accra and she is also not using industrial ingredients that should make her bread have volume, stretchy, and long lasting. She wondered why her competitor's bread is bigger than hers and more in quantity.

That's what we will discuss today. So read till the end and know Laos how to get your EDC in your Community.

In my trainings also in Nigeria from Lagos to Warri, Portharcourt to Abuja, it's the same issue and that's what I help clients to solve.

Most people don't know what to add to bread for commercial purpose. Their baked bread does not have volume (not big), not stretchy and don't last long. And they don't know or understand how to increase the number of loaves they get from one bag of 50kg flour. This has led to many bakeries closing down.

Following are what EDC does in your commercial bread baking. If you follow me.in my Social Media Page, Chef Henry Omenogor - - Bakers At Work, you would keep reading where I instruct that you should not use bread improvers. Don't waste your money on bread improvers. And don't ever bake bread without using EDC. It's a must.

1. You need EDC to help in binding of gluten protein in dough to maintain production of more gas by yeast in your bread.

With this, your bread volume will expand when baked with a good Galvanized Padded Oven. 

2. EDC stablizes your dough for commercial purposes: More messages and complain I receive from bakers is that of their bread collapsing after baking. Due to their wrong bread recipe and mixing, baked bread is easy to collapse.

EDC will enhance the gluten network structure that keeps the dough stable. And this will result to high quality bread that stands different conditions.

3. EDC helps in giving your dough a strong mechanical operability. This will prevent your dough from being sticky. It makes it firm, dry and elastic. When you mill your dough and it does not come out elastic or stretchy, the baked product will also not be stretchy. EDC helps to give your dough the required industrial elasticity.

4. EDC will give your baked bread an even inner texture. You see some bread with big holes and not so smooth texture inside. These are lack of emulsification.

EDC makes your bread have small holes and rich in texture and improve the colour of your baked loaves.

5. Prolong Shelf - Life. EDC when added to your dough mixing helps to improve your production and also enhances prolonged shelf life or ageing. This combined with Antimould will give your commercial bread the right richness and good shelf life.

6. EDC gives you soft bread. Let me tell you one truth. Customers in any community will consider buying a bread that is soft and chewy. Softness is a requisite for buying bread by customers. 

Bread that is soft with the right bread recipes will not age easily because it has a good tissue and this is an important factor for protein content. 

Making good commercial bread requires you use EDC.  Enzymes are in EDC and they help in breaking down dough starch to give bread soft and long shelf life.

HOW TO BUY YOUR EDC AND HOW TO JOIN OUR NEXT CLASSES.

We have EDC, Industrial flavours for Bread as well as Softeners and Antimould in stocks.

EDC: Ghc120/N4500

Milk Supreme (Industrial)Flavour: Ghc75/Ghc240/N9600

Butter Cream Industria Flavour: Ghc75/Ghc240/N9600

Softener: Ghc50/Ghc120/N6500

Antimould: Ghc75/Ghc150/N4500

Buy from our Accra and Lagos Baking Centers: Call/WhatsApp: +233551689453(Ghana)

+2349028854666 (Naija)

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ONE ON ONE TRAINING:

GHANA: Call/WhatsApp for a four days intenssive practical One on One Bread Baking Training/Class with Chef Henry. 

Ghc3000 outside Accra, Ghc2500 in Accra. Learn at my own Bakery or we come to yours. Start selling from day one of your class. 

Tell/WhatsApp: +233551689453

Or Join our  Next Accra Group Class for Ghc1000.

LAGOS MONTHLY BREAD BAKING CLASS: Join our next Lagos physical Group Bread Class for N40,000. Book now. 

One on One Bread baking Class: N150,000

Call/WhatsApp: +2349028854666

Join Next Online Bread Baking Class from anywhere you are: Ghc800, N50,000, $150.

+++++++


How to Make Profit From Your Baking Business and how not to make profit


Today, Tema Flour is expensive, Golden Penny Flour is N30, 500, Sugar is N30, 000... Organic Wheat Flour is N30, 000 for half bag in Nigeria. In Ghana, it's going high daily with Tema Hard flour going for almost Ghc450....

Everything is skyrocketing and it's still going higher.. Many bakeries and bakers are struggling to be in business. Some bakeries are collapsing, and many are springing up daily. 
But can I tell you a secret? This the best time to make enough money in the bread baking business if you understand the science of bread baking. Unfortunately, many bakers do not understand this secret. I can boldly state that you can make Ghc1400 from one bag of 50kg flour  in Ghana and you can go as high as N90,000 from one bag of flour on Nigeria. Knowing this require you to take bold steps and get it right through expert coaching, reading books, practicing and taking intentional steps, which most people will not.

In my One on One trainings with clients in Takoradi, Techiman, Djuan Nkwanta, Darwenya, Tema, Dansoman, Kasoa, Medina, Nkwkaw, Kumasi, Ho, Mallam, Ablekuma, Waliwali etc  in Ghana, Asaba, Enugu, Abuja, Eleko, Badore, Lekki Ajah, Benin, Ekpoma, Warri, Awka, Bariga, Ikotun, Festac etc in Nigeria, as well as my VIPOnlineClasses,  my clients and students who are succeeding with their bakeries understand lots about of science of bread baking. Below are some of our Trainings.



Bread baking is an art and science. Those who don't know this are more interested in focussing on the money from this business and so are doing it all wrong by baking the wrong bread standard.

Some are taking to reducing their Ingredients to cut cost, some make sub-standard bread, some add banned ingredients like bromate to have big bread, some bake chaffs etc. Others are adding plenty of yeast etc. You don't cut conners if you will remain in business for a very long time.

I have highlighted here how to succeed and how to fail in your bread baking business.

Tps to success in bread baking:


1. Learn about bread scaling
. Don't use manual scale. It's not going to give you the right bread sizes. It's going to be inconsistent.
Buy digital bread scale for Ghc450 or N25, 000. WhatsApp : +233551689453(Ghana) or +2349028854666(Naija).

2. Mixing Method: Yes I have seen people who just pour Ingredients together and start milling or mixing. You don't do it this way. There are things that does not go together. For example, mixing or combining yeast and salt is not right in your bread baking. Yeast will be retarded by salt. In my teachings and trainings, I have always recommended you mix your ingredients in the form of liquid to liquid, powder to powder. These ingredients must be added one after the other to get the right result. Also, if you are using hand-mixing method, your combination must be different. If you are using Spiral Mixer or local milling Machine, your combination must also differ.

3. Flour type and Gluten: Truth is that most people don't know the differences in flour in Nigeria. Don't use soft flour for bread baking. Use hard flour. Even the retailers do not know and they still sell flour. If you are using soft flour for bread, your dough will not result to producing the gluten in flour necessary for giving structure to your bread. Soft flour is for confectionery or pastries while hard flour is for bread. 

Secondly, some flour gives you more yield than the other, some absorb more water also and some gives more firmness in bread baking. This also depends on the flour that's in your community. 

4. Use Premium Bread Recipes that brings high yield: Let me state this. You will have 1400 bread rolls from one bag of 50kg bread flour and this can give you premium profit. Your recipe is the reason you will succeed in your bread baking business. Don't gamble about this. YouTube recipes are not for commercial bread and I must sink this into you. Commercial Bread does not call for warm water. You don't just also fetch water from boreholes and start mixing for bread baking. These water types will affect your bread yield, quality and quantity.

When you sample bread loaves at the bread selling retail outlets, you will notice some bread are chewy, rich, firm, sweet and last long, while others are chaffs, collapsed to the center, saggy, crumbly like garri and very light, but most importantly not drawing or elastic. You need an expert recipes. 

BREAD BAKING UNIVERSITY PACKAGE: I have made a complete series of my bread baking recipes and bakery operational manual in ebook or digital download so you can access it from anywhere in the world.  It is called Bread Baking University Package Series

The recipes comes in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg. I have also covered from Equipments science to industrial Ingredients you should use. Above all, the recipes are for Wheat Bread, Sweet or Milk or Sugar Bread, Butter Bread. Sardine, Bread Rolls and Bugger Rolls...

If you purchase today, you will have my bonus videos which teaches you as I bake.


How to  buy your Bread Baking University Series Package with Video Bonus: WhatsApp me on +233551689453(Ghana) for Momo number +2349028854666(Naija) for inquiry. Or pay as below by Bank Transfer:

Zenith Bank: 1017249190(Name: Bakers At Work), then WhatsApp me with your email and Payment details and your ebooks and videos are sent immediately for download.

 International Buyers: Pay by Western Union, Sendwave etc. Just WhatsApp me here +233551689453

5. Lack of Expert Training or knowledge: Yes some of us will read up articles online and watch few YouTube videos and boom, they start commercial bread baking. This is suicidal when it comes to business. For example, a prospective client bought a bakery for N2Million from someone who was relocating to Canada. She called me and requested for One on One training. When I told her my One on One training was N150,000 or Ghc2500, she said she was not interested because the fee was high. She further took some courses somewhere and combined it with Online free books and videos, kicked off with her baking business. 

Unfortunately, her bread started smelling like alcohol and customers were returning the bread, she lost her market share and in frustration called me up for help. We had the Training.

You need a coach, a mentor and expert advise. Take Profesional classes and not half baked. 

Bread baking is lucrative and transgenerational business and must be approached the right way.

Join my next Bread Baking Physical Class in Ghana for Ghc700(Group Class), Take a One on One Training in your home for Ghc2500 or join my VIP online Group class for Ghc300, or One on One private Online Class for Ghc800. You can also join Basic Foundational Bread Class for Ghc20 or N1,000

WhatsApp: +233551689453

Join my next Physical Class in Lagos for N40,000 (Group class), VIP Online Group Class for N25, 000 or Distance One on One Online Class for N50, 000 or One On One physical Class for N150,000

WhatsApp/Call: +2349028854666

COMPLETE Bread Baking University Package: Recipes & Bakery Business Guide Download



Do you DELIBERATELY desire to start a Lucrative,  Profesional Bread Baking Business from Home, Kitchen, balcony, backyard, shop, or from a large mechanized space. 

VIDEO TESTIMONY FORM KUMASI(Click to watch the video)

My name is Chef Henry and my mission is to equip, empower and guide bakers and would-be bakery owners to start their own lucrative bread baking business. I have over the years till today travelled to various homes, bakeries to train and equip bakers who are today living their bread business dreams.

There are challenges that comes with bread baking and this is where and why many are failing. Bakeries who understand ultimate bread baking secretes are making ultimate profit from their baking while others are collapsing and getting frustrated. 

Bakers and bakeries fundamentally contend with bread coming out hard when baked, bread getting crumbly like garri, smelling like  alcohol after few days, bread collapsing to the center once out of the oven, not getting profit from their baking, using the wrong equipment and not having recipes that gives profitable number of loaves as Wella s type of bread to bake for profit.

HOW TO PAY AND GET YOURS BY DOWNLOAD: Ghc150, N12,000 or $30

Ghana: Pay by MOMO and get instant download. WhatsApp  +233551689453  to request for Momo Number .

Nigeria: Pay by Bank. Pay to Zenith Bank: 1017249190(Name: Bakers At Work) WhatsApp 09028854666 with your payment details and you will receive your ebooks and videos Bonuses. 

Or buy directly online with PayPal, Visa Card, Master Card online at PayStack. Click Here

I wrote the BREAD BAKING UNIVERSITY EBOOK COURSE PACKAGE to address the above. I have invested lots in researches, experimentations, and troubleshooting, and  developed various recipes that my clients and trained bakers and students uses to upscale their bakery for success. 

I have been conducting my One on One Physical Private Classes for Clients from Kumasi, Tema, Darwenya, Kasoa, Kokobite, Kolebu, Dansoman, Amasaiman, Atadeka, Techiman, Takoradi, Bawku, Garu, Sunyani, in Ghana to Abuja, Port Harcourt, Ekpoma, Benin, Asaba, Enugu, Awka etc. 

Below is Baking Class at Techiman with a client.


I conduct Practical Private (One on One ) Distance ADVANCED  Online Classes for those who can't travel or where we can't travel to and they are doing wonderfully well with their bakery. From Canada to US, UK, South Africa, Siereleon, Cameroon, Liberia, Kenya, Guinea, Zimbabwe etc.

I also conduct VIP Online life membership baking and bakery class as we all as Fundamental Bread Baking Bonanza Class.

All these experiences plus that of running my own bakeries is what I have packaged and documented in the BREAD BAKING UNIVERSITY COURSE PACKAGE. It is the bread bakers companion.

BREAD BAKING UNIVERSITY Complete Package (instant download) covers Practical Step by Step Operational Guide (Starting and Running a Successful Bakery, with Recipes included in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg).  These recipes are for different bread types including Butter Bread, Sweet Milk Bread, Wheat Bread, Burger Rolls, Dinner Rolls etc 


Private class in Takoradi below. Taadi Bakery is waxing well.

                                 

HOW TO PAY AND GET YOURS BY DOWNLOAD: Ghc150, N12,000 or $30

Ghana: Pay by MOMO and get instant download. WhatsApp  +233551689453  to request for Momo Number .

Nigeria: Pay by Bank. Pay to Zenith Bank: 1017249190(Name: Bakers At Work) WhatsApp 09028854666 with your payment details and you will receive your ebooks and videos Bonuses. 

Or buy directly online with PayPal, Visa Card, Master Card online at PayStack. Click Here


These Are What you will learn From Advanced Private Online Bread Baking Course

✅Starting and Positioning your bakery for success. 

✅ Equipment Science and Unique Ingredients Science. 💥Commercial Bread Baking Ingredients

✅Five Secret ingredients for commercial bread baking, what they do and how to buy them

✅ Recipe formulations for Butter Bread, Sweet Bread, Wheat Bread, Chocolate Bread, Sardine Bread in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg. 

✅ Dough Mixing formula and troubleshooting

✅ Bread scaling and calculations

✅How to know the number of loaves to get from your production.

✅ Percentage of water and other Ingredients to add to make profit.

✅Bread Baking Formulation for Sweet-Milk Bread, Butter Read and Wheat.

✅ Types of flours, Bread anti mould and natural preservatives.

✅ Protecting your Unique Recipes from 

Staff.

💥Practical Baking of various Bread

✅Recipe formulations and baking

✅Why bread spoil fast, don't rise enough and how to correct this

✅Bread mixing, Oven, and baking science

✅Practical Baking productions: Butter Bread, Sweet Bread and Sardine Bread.

💥Bread Packaging and Marketing

✅Bread Nylon, Rubber production and branding

✅How to market your bread.

💥Licensing

✅Getting NAFDAC OR FDA number

See a testimony from One on One training... Dacharis Bakery, Orile

      

HOW TO PAY AND GET YOURS BY DOWNLOAD: Ghc150, N12,000 or $30

Ghana: Pay by MOMO and get instant download. WhatsApp  +233551689453  to request for Momo Number .

Nigeria: Pay by Bank. Pay to Zenith Bank: 1017249190(Name: Bakers At Work) WhatsApp 09028854666 with your payment details and you will receive your ebooks and videos Bonuses. 

Or buy directly online with PayPal, Visa Card, Master Card online at PayStack. Click Here

More Testimony below

One on one Training Class for and with Jazzys Bakery Awka..with the only female member of Anambra State house of Assembly. Bakery waxing strong 


See a testimony from One on One training... Canada Online Distance Class



TABLE OF CONTENTS  

Chapter 1:  Starting a successful bakery                        

Chapter 2:  Basic Equipments needed and science                           

Chapter 3:   Ingredients Needed for professional commercial bread  baking                                  

Chapter 4: Bread and Recipes Formulation.                            

Chapter 5: Flavours and Industrial Ingredients Secrets. 

Chapter 6: Process of bread baking and Secrets                       

Chapter 7: Step by step Mixing and Baking Method                 

Chapter 8:  Science of bread marketing                     

Chapter 9:  Sustaining your bakery 

Chapter 10: Conclusion, Prices and Contacts.                                     

HOW TO PAY AND GET YOURS BY DOWNLOAD: Ghc150, N12,000 or $30

Ghana: Pay by MOMO and get instant download. WhatsApp  +233551689453  to request for Momo Number .

Nigeria: Pay by Bank. Pay to Zenith Bank: 1017249190(Name: Bakers At Work) WhatsApp 09028854666 with your payment details and you will receive your ebooks and videos Bonuses.

Or buy directly online with PayPal, Visa Card, Master Card online at PayStack. Click Here


Here's to your success

Chef Henry Omenogor

Founder of BAKERS AT WORK.




Bread Baking University ::Complete Bread Baking Operational Guide with recipes

 

Bread Baking and Bakery business is very lucrative. It's one food business that gives daily money and this is the reason many are launching their bakery daily. 

VIDEO TESTIMONY FORM KUMASI(Click to watch the video)

As I travel from Kumasi, to Takoradi, Kwabenya to Tema, Lagos to Abuja, Awka to Portharcourt, Benin to Asaba to teach and conduct my One on One classes and establish bakeries for clients, I see more people like you, desire to start theirs too. This is why I wrote this book, to teach you all the step by step proccess of opening and operating a successful bakery from ground zero. 

Truth is that not many understand the secret to bread baking business, especially now that it requires creativity and science.

BREAD BAKING UNIVERSITY Complete eBook (instant download) covers Practical Step by Step Operational Guide (Starting and Running a Successful Bakery, with Recipes included in 5kg, 10kg, 12.5kg, 15kg, 20kg, 25kg and 50kg). 

TODAYS LAUNCH PRICE: You can get it for just Ghc50, N2,500 or $4  on a limited time availability before price increases.

See a testimony from One on One training... Dacharis Bakery



TABLE OF CONTENTS  

Chapter 1:  Starting a successful bakery                        

Chapter 2:  Basic Equipments needed and science                           

Chapter 3:   Ingredients Needed for professional commercial bread  baking                                  

Chapter 4: Bread and Recipes Formulation.                            

Chapter 5: Flavours and Industrial Ingredients Secrets. 

Chapter 6: Process of bread baking and Secrets                       

Chapter 7: Step by step Mixing and Baking Method                 

Chapter 8:  Science of bread marketing                     

Chapter 9:  Sustaining your bakery 

Chapter 10: Conclusion, Prices and Contacts.                                     

HOW TO PAY AND GET YOURS BY DOWNLOAD:

Ghana: Pay by MOMO to 0244142638(Prince Nelson). After payment send details of payment by WhatsApp to 0551689453 and you will receive your ebook.

Nigeria: Pay by Bank. Pay to Zenith Bank: 1017249190(Name: Bakers At Work) WhatsApp 09028854666 with your payment details and you will receive your ebook.

Or buy directly online at https://paystack.com/pay/bakinguniversity

Here's to your success

Chef Henry Omenogor

Founder of BAKERS AT WORK.

#breadbakinguniversity 

#chefhenryomenogor 

#kumasi 

#breadrecipes 

#lagos


How to mix and mill your bread dough the right way


Most people who are new to bread baking wonder how bread is made. Bread is basically made from flour and combination of other Ingredients like water, salt, yeast and sugar

However, milling of bread must be done rightly to get the right results. There is the right and wrong method. People who just jump into it without learning it make lots of mistakes. Mixing and milling bread dough is a science.

You can mix and mill in three ways: Hand Kneading, Fabricated Milling with mixer, and Spiral Mixer Mixing.

The primary reason for mixing and milling bread dough is to bring out the gluten in your flour to give your dough structure that will enable it rise and get ready to become bread when baked in the Oven.

How to knead by hand: You knead and allow for double rising before baking.

Fabricated Mixing and Milling: You first mix in the dough hook, transfer to Milling Machine and mill till dough is degassed.

Spiral Mixer Method: You mix on slow speed and then fast speed to get a smooth dough ready to rise and bake.

Note: Most people don't make the right quantity of bread and so don't make profit b cause they do not understand the right bread recipe. 

How to achieve the above:

SURPRISE PACKAGE: I have written my PREMIUM BREAD BAKING EBOOK for you. And you can download it right away. I have explained in step by step how to start a bakery, recipes that will give you maximum profit, how to mix and bake. If you want to have a sustainable bakery, grab the ebooks immediately. Download a discount surprise package for N2500, Ghc50.. Get your copy within days, Visit https://paystack.com/pay/premiummanual

What to do if you forgot to add yeast to your bread dough during mixing


Chef Henry, pls I forgot to add yeast during mixing, I have kept my dough in the pans for 4 hours and it does not seem to be proofing or rising. Is my product spoiled or what should I do now?

You are not alone. I have been there. I watched my 72 year Old Baba forgetting to add yeast.  I wan under his mentorship.

On my own, one day, I had some meeting at Circle, Accra and my wife was to handle the secret ingredient mixing. When I came back they have added dough to pan. That was really her first time and I was excited and thanking her,  praising her how I was proud of her for helping out since we needed to meet up with supply the next morning. Then, I started asking her the ingredients she added one after the other. Boom! I discovered she did not add yeast as the yeast also looked like one other ingredient we use. 

Four hours, the bread remained at it's flat position, instead was becoming oily due to margarine greasing. I sensed it. NO YEAST ADDED.

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Click here to a direct link on how to start your own bakery and make success plus grab books and Videos

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WHAT DID I DO? I brought out all the dough together, poured back into the mixer, added the right percentage of  yeast into a bowl, added little handful of flour and water and mixed them together and then poured into the dough. Started the mixing again as normal for next five minutes for evenness.

Everything was together. Then scale and cut and added to pans again and allowed it to proof normal and well risen and then we baked. Bread came out fantastically.


NOTE: You cannot bake bread without adding yeast. Yeast is the catalyst that makes bread to rise and form and this is different from cake which does not need yeast.

If you don't add yeast, you can not produce bread but biscuit.


FIRST THINGS TO DO TO START YOUR BAKERY.... You need expert training on recipes that work, you need to know how to calculate bread production cost and what profits that will come from your baking. You need to know challenges and solutions in bread baking.. Don't ever gamble with your investments. How do you start and make success?

Click here to a direct link on how to start your own bakery and make success


J

Profit Making Bakery Manual & Premium Bread Recipes (eBook Download)

 


How many loaves of bread can you get from one bag of 50kg flour? How much should make from one bag of flour? What should you do to have a baked bread that rises to have volume? What scaling should you apply for your dough? The solution is here.

The bread baking industry is very lucrative, but many bakers are getting it wrong with the sudden and steady skyrocketing of baking ingredients due to inflation.

Fortunately, this is the best time to be in this business and the reason bakeries of all sizes are springing out daily everywhere you go from Accra to Takoradi, Wa, Kumasi, Nkawkaw to Sunyani, Lagos to Portharcourt, Abuja , Asaba, Awka, Warri, Benin, Leki, Ikeja, Umuahia, Jos, Kaduna, South Africa, Kenya, Cameron, Liberia etc


The true fact about this industry is that most bakers are focusing  on money first (I am not blaming), rather than understanding the science of bread baking, bakery operations and implementing the right Premium Bread recipes that will give them profit and sustainability. This is the reason I wrote their book. 



If you are a bakery owner or want to start your bakery, you must know and understand first about Bakery Operations, Recipes that give you Profit and strategies for marketing your product to succeed.


Following are what bread bakers contend with mostly (and they are sent to my WhatsApp, emails and calls on daily basis):

- Baked bread is coming out hard, collapsing to the center when it is baked, bread is smelling like alcohol and sour .


- Bakery not making profit because bakers don't know how many loaves of bread that will come out from one bag of 50kg flour, don't know what size (grams and kilograms) to scale in order to make profit from N100, N200, N500 or Ghc2, Ghc5, Ghc10 bread dough.

- Bakers are using lots of ingredients that are already being duplicated. For example, you don't need to add bread Improvers in your mixing, and a few other ingredients as these are just duplications, which eats into your cost of production and Profit.

- Bakeries are running losses because most  don't know how to price bread to make profit.

- You dont know how to make bread that has volume, big for it's commercial value, last ten to 15 days shelf life, bread loaf that rise big,  bread coming out crumbly like garri after a day, your bread is not elastic or stretchy. 


- You don't know about unique types of secrete flavours and ingredients that gives your baked loaves the right aroma and taste.



- You don't have a Marketing Plan and How to make more profit form your bread baking if you already make profit.

This book addresses the above and presents Premium Bread Recipes in 5kg, 10kg, 12.5kg, 20kg, 25kg and 50kg.

It's a complete 2022 Bread Baking Operations and Profit Making Recipes for Profesional Bread Bakers, Master Bakers and Those who want start a bakery.

Profit Making Bakery Manual and Premium Bread Recipes covers the following among others:

Introduction to Bread.
Ingredients Needed for Premium Bread baking explained.
Bread Baking Troubleshooting/Frequently Asked Questions.
Bread Baking Marketing Plans.
9 Ways to improve your bread baking profits.
How to lower your production cost.
12 Ingredients for Premium Bread Baking.
Science of Bread Scaling and Profit Making.
Bread Baking Premium Recipes and Step by step guide to produce your first Premium Loaf.

How much is this package? 
Considering all efforts, experimentations, investments and money spent in putting this practical ebook together, and what impact is has in changing bakeries for profit, I could have asked for  N15,000, Ghc200 or $80.

But in order to have many access to these secrets to start their own business  and make profit on sustainable living, I am giving this ebook to the first 100 people for N5,00.00, or Ghc80 or $30.

HOW TO PURCHASE WITH IMMEDIATE DOWNLOAD (Pay in Naira, Ghana cedis or Dollars).

Pay Naira in Nigeria Bank: Pay N5,000 to Zenith Bank Act:1017249190(Company Account Name: Bakers At work); (Send payment details or Whatsapp: +2349028854666 or 09028854666 along with your email and name and it shall be sent to you instantly on confirmation.

Pay by Ghana Cedis: Request MTN Momo Account by sending WhatsApp message to 0551689453(Ghana) or +2349028854666. You will receive momo details and your ebook is sent instantly on payment confirmation.

In Dollars by Western Union. Whatsapp me on +2349028854666.

Or WhatsApp/Call for details: +2349029854666

Are you still contemplating  if you should buy or not? Take action now and start a lucrative bread baking business. This Promo price is valid till February 28.

I look forward to meeting you in the other side.

Good Luck
Chef Henry







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