5 THINGS YOU SHOULD NEVER ADD IN YOUR BREAD BAKING

The goal of any baker that is interested in the health and richness of bread baked and sold to customer is to produce and provide wholesome, safe, and delicious bread loaves.

However, many are not aware that some ingredients commonly used in their bread baking van pose very serious health risks or could affect the quality of their baked bread.

If you bake bread from home for personal consumption or you bake for commercial consumption, the following are ingredients you should NEVER NEVER add in your bread baking:

1. POTASSIUM BROMATE

Potassium Bromate is cancerous. It is classified as a possible human carcinogen. And banned in many countries of the world.

Bakes ignorantly add it to their bread to strengthen the dough and give it Volume when dough rises in the oven during the first 20 minutes.

You can use better mixing technique to achieve the same thing without having to put the health of your consumers at risk.

If you use safe and professional mixing or fermentation methods, you will achieve the same result and a better bread.

5 STEPS EVERY BAKERY OWNER MUST KNOW TO MAKE PROFIT IN BREAD BANING BUSINESS. CLICK HERE

2. Artificial Sweeteners (e.g., Saccharin, Aspartame etc)

Sticking to normal sugar or natural sweeteners is important. Sometimes, these artificial sweeteners contribute to baked bread going off-flavour or giving toxic bye products.

Artificial sugars also don't have any input during fermentation like natural sugars.

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3. DON'T ADD EXCESS BREAD IMPROVER.

Bread improvers are good in speeding up production of bread and working on the dough to bring out good textures and structure of your dough. Excess improver will however lead to chemical aftertastes and this is why you feel some bad taste after eating bread that's baked with excess improvers. Low quality improvers can cause digestive problems and bad bread texture.

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4. DON'T USE BLEACHED FLOUR(with harmful chemicals)

Bleached flour will reduce both safety, nutritional value and could pose health issues as it's bleached with chemicals such as chlorine dioxide.

5. YEAST THAT HAS EXPIRED OR IS OF LOW QUALITY:

Most bakers don't realize that the quality of their yeast is what is causing spoilage of their baked bread.

It could result in some alcoholic smell or a dough that won't rise. Don't use old yeast, don't buy tied yeast or don't buy poor quality yeast.

Always store yeast properly and check expiration dates. Fresh, active yeast gives you better rise, flavor, and texture.

Conclusion

Don't spoil your business. Focus on using the best quality ingredients and make good bread that send customers back again and again.

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10 THINGS TO DO WHEN YOUR BREAD BAKING BUSINESS IS FACING CHALLENGES

 

Bread bakeries and baking businesses like any other type of business will go through challenges. But how you handle it is important. bread business no doubt is lucrative, but it also comes with it's challenges 

May bakeries in Africa faces challenges ranging substandard flour quality, power supply that's not stable, problem of not being supported by government and even your community etc.

Apart from the above which are normal challenges, some bakers and bakeries are being affected negatively due to belief systems in spiritual forces like witches being the cause of their business failures.

I do know it's important to respect people's belief system, however, below are how you can take practical steps that can change your business for good results if it's going through turbulence.

I have given you ten powerful resources and steps that can help you get focussed to rise again. These are part of what I teach in my online professional bread classes as well as physical bread baking classes.

1. LOOK AT YOUR RECIPE AGAIN AND RE-EVALUATE IT WITH HONESTY.

Most times, it's not a spiritual matter, but technical issue. Check your recipes, your dough consistency and development, mixing methods, hydration, proofing and baking time as well as heat level and oven temperature. Solving these technical issues is very important to resolving your challenges.

You have to get the services of a mentor to access things and give you fresh start. 

Buy complete Bread Baking and Practical business ebooks and videos course .

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CLASS FEE IS GHC1200(GHANA), N100,000(NIGERIA). REGISTER NOW. 

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ONE ON ONE PRIVATE BREAD CLASS AT YOUR LOCATION/FACILITY: GHC4500

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FEE: GHC299(Ghana Cedis), N19999(Nig Naira).. 

International $20.

2. USE RIGHT INDUSTRIAL INGREDIENTS FOR BREAD

Many things can ruin your product quality. Expired ingredients, low gluten flour will damage your bread product.

Buy and use quality industrial ingredients, Softener for soft firm bread loaves,  antimould for long shelf life, EDC for chewy bread that bribgs out very elastic loaves with volume, and good rising. Source for high-quality ingredients. Invest in ingredients even if it costs more. Using low quality ingredients will cost you business failures. 

The more you use quality ingredients for your baking, the better your unique taste will be and the more loyal customers you will have 

To buy quality bread baking ingredient in Ghana, from our Accra and Kumasi sales point where we send ingredients nationwide, Whatsapp :+233557416312

For Nigerian purchase nationwide, Whatsapp: +2349028854666

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3. INVEST IN LEARNING NEW BAKING TECHNIQUES 

You don't have to use the old way continuously. Learn new things in order to improve your business and baking 

You need to know much about science of bread baking and bread processing. 

Don’t stay stuck in the same old way. Trends evolve. Learn about autolyse, preferment, hydration, and better mixing techniques. 

Bread mixing is more than just adding water and flour together. There are processes. Applied knowledge will break both spiritual and physical challenges.

Click here to register for Online Professional Bread Class.

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4. PRAY AND PLAN ALONG.

If you are the type that believe in prayers, you have to pray and also plan. Work and pray, seek diving guidance and wisdom. Write down your goals and try to find out why and where things went wrong.

Hard-work, smart thinking, patience and practice pays.

5. RETAKE YOUR BUSINESS FROM "WITCHES AND WIZARDS

 Most people who blame their challenges and failures in business on witches sometimes sufer from a different type of 'witch', and that 'witch' is FEAR. Not every failure is from spiritual forces. Take charge, be fearless, shift your mindset from fear to victory. Speak positive to your situation. 

6. OBSERVE YOUR ENVIRONMENT 

The environment where you bake may affect your product quality. From heat, dust, water type can ruin your dough. 

When we started earlier in Delta, my bakery was located and still located where there is gas flaring from an oil company. All our bread will scatter just the next day and customers keep complaining. I had to fix this with a technique I researched, implemented and things returned to normal.

7. GO ALL OUT THERE AND MARKET YOUR BRAND. Keep talking about it, create awareness. Even if you have the best baked bread and well packaged, no one will buy if they don't know about it.

Promote your bread on social media, from  Whatsapp, TikTok , Facebook, Instagram etc. 

Undertake road shows, give gifts, go to worship centers and local shops. Make your product visible to attract customers. See what we do.

8. SEEK FEEDBACK FROM CUSTOMER AND BE OPEN TO CRITICISM, EVEN IF ITS NEGATIVE.

Let people taste and tell you the truth—even if it hurts. That feedback may carry your breakthrough. Don't block your blessings with pride.

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9. YOU HAVE TO BALANCE YOUR BUSINESS AND SPIRITUAL LIFE TOGETHER. Faith without work is vain. Attend churches, mosques, fast and pray. But also upgrade your baking skills, attend seminars, workshops, read and study blogs and you will make progress.

JOIN MY NEXT PHYSICAL CLASSES IN ACCRA, KUMASI, LAGOS AND DELTA.

CLASS FEE IS GHC1200(GHANA), N100,000(NIGERIA). REGISTER NOW. 

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GHANA: +233557416312

ONE ON ONE PRIVATE BREAD CLASS AT YOUR LOCATION/FACILITY: GHC4500

JOIN NEXT ONLINE PROFESSIONAL CLASS.

FEE: GHC299(Ghana Cedis), N19999(Nig Naira).. 

International $20

10. WINNERS NEVER QUIT, REINVENT INSTEAD. Every challenge or failure is an opportunity for greatness. You may need to change your name, change bread type and your packaging also. Do things differently and you will smile once again to the bank.

I wish you a new beginning 

Chef Henry Omenogor

CEO, Bakers At Work

Author: Bread Baking University Bundle eBooks and Video Package Course.

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10 THINGS YOU MUST KKOW BEFORE VENTURING INTO BREAD BAKING BUSINESSG

10 Tips You Should Know Before Venturing Into Commercial Bread Baking Business 

Bread Baking is very lucrative and a sustainable business for the family or anyone going into it. But many people see it as rocket science where you just invest and money starts coming. It's not like that.
Following are what You should know to run a successful bakery.

1. Understand the Market Demand
Don't start without studying your target market. You should know what type of bread and consumer patterns of the community you are selling to. Know what type of bread they are prepared to buy. Is it Ghana #tea bread, Nigeria #agegebread  , #butterbread  , #wheatbread  etc.

Don't sell what you like, sell what the consumers want

2. Learn Proper Bread Baking Skills.
Don't gamble with your money. You need to learn properly from an expert solid knowledge about bakery and baking skills and techniques.

Know how to use quality recipe, mixing methods, temperature control, and science behind bread baking ingredients.

Take a training course from an expert and understand how bread business works.

3. Have a Tested and Reliable Recipe
I travel widely for my physical training as well as that of my online classes. Some bakery owners enter into the business with guesswork.

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You need to get a good recipe that's tested and has consistency.

Your taste, volume, texture and richness must be consistent. You should make bread that's the same everyday so you have loyal customers who would consistently but your products.

4. Know Your Startup Capital Requirements
Every bakery owner must know cost of equipments, ingredients, ovens, mixer and baking pans to packaging and branding before venturing into this business. It is important you understand the cost of running a bakery ahead.

5. Understand Government Regulations and Hygiene Requirements
It is important that you know the requirements for food business from the government. Get You will need to incorporate a company, get license and observe the right hygiene in the food industry.

6. Choose the Right Equipment for Your Scale
Check and know the right equipment for your takeoff. Don't buy things because they are cheap relative to your budget. Buy reliable equipment that will help your business.

7. Packaging and Branding Matters
Investing in branding will lift your business. Go extra miles to invest in clean, well design and attractive nylons will h labels.

Don't sell bread with plain nylon. Branding will help people remember your own products and it brings trust.

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8. Build a Reliable Distribution Network
You don't have to expect people will come to you. You g to them. But string market networks 

What you need is timely delivery and good network.

9. Prepare for Challenges and Be Patient
Like everything in life, be patient. Just know that bread business is demanding but very profitable. Challenges will surely come, but be prepared to face it.

Lastly, resolve to improve daily and never give up on your goal.
#viral_video #fypp #marketingtips #breadmaking #bread

WHY DESIGNING YOUR PANS, BRANDING YOUR NYLON IS IMPORTANT IN YOUR BREAD BAKING BUSINESS

Baking good bread in very important in the business of bread baking. But there are two  things that can take the first and third step in-between bread baking.

It's important to know how to bake bread that lasts longer, chewy, elastic, and firm. But your pan design and nylon printing is very import factors in successful bread marketing. Many bakers do neglect this.

Pan: From Wenchi, Techiman, Kasoa, Bawku, Ho, Tarkwa, Walewale, Takoradi etc in Ghana, Lagos, Asaba, Port Harcourt, Abuja, Warri, Awka etc where I have visited to train people physically clients in  my One-On-One or group classes, it's all the same. People use the same shape and type of pans. And some even use local nylon(rubber) or plan, unprinted nylon. 

When you make pans for your bread, make it unique. I have gutters on my pan cover (lid) and it shows on my bread when baked. This is optional anyways. Some people have their signature on their bread.

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NYLON PRINTING: Branding is a good way to market your bread. You need repeated customers who would know your brand to buy again and again. 

Print quality, unique nylon with your brand name. Don't use other people's nylon. That's business suicide. You are promoting other people's brand. It's also a crime. Don't use local nylon to poorly package your bread.

There are processes of printing your nylon.  And you need to understand it as a bakery owner. 

First you need to produce your Stereo and then print with your stereo anytime you want to print.

Always hold and keep your stereo with you after printing and not the printer holding it as they could print more and start selling your nylon to other bakers.

I shall be teaching about all of these processes in my next bread baking physical class in Lagos and Accra, and in my Online Bread Baking Classes. 

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HOW TO MAKE PROFIT IN YOUR BREAD BAKING BUSINESS, CALCULATE COSTING

HOW TO MAKE PROFIT IN YOUR BREAD BAKING BUSINESS, CALCULATE COSTING, KNOW PERCENTAGE OF PROFIT AND HOW TO COST & SCALE FOR PROFIT :

Are you struggling with making profit and/or you are trying to know how to make profit in your bread baking business? Relax as this is your opportunity. Grab this ebook before it's off here. 

In bread baking, right and professional scaling and costing no doubt are bedrocks of a profitable bakery. 

I have been to various places to teach and open bakeries that are successful today. 

From Wenchi, Techiman, Bawku, Garu, Kumasi, Accra, Tarkwa, Takoradi, Ho, Nkwanta, Ashanti Mampong, Darwenya etc in Ghana, Lagos, Asaba, Warri, Abuja, Awka etc in Nigeria, and my global online classes, it has always been on baking rich bread that sells and then that of bread baking business science; costing, scaling and profit making.

Most people know how to bake the best bread, but are not making profits. 

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PROMO PRICE: Ghana Cedi: Ghc50, Naira: N3000, $10.

Transfer N3,000 to Zenith Bank: 1017249190(Bakers At Work). 

Send payment details screenshot by Whatsapp to: +2349028854666.

Pay by MTN MoMo: Transfer Ghc50 to 0557416312 (Isaac Boateng). Send screenshot of your payment along with your email and your ebook download will be sent.

INTERNATIONAL PAYMENT: Pay ONLINE WTH YOUR GLOBAL LOCAL CURRENCY  VISA, MASTERCARD, DEBIT CARD ETC and download instantly CLICK HERE

The single important reason bakeries are collapsing is not lack of customers or not knowing how to bake. BUT INABILITY OF KNOWING: How to scale, how to know cost of producing a single loaf of bread and what profit margins they should be implementing to make profit.

Today, I am addressing this. I have taken time based on my experiences in fixing bakeries of my clients , my running my own bakeries, teachings, coaching over the years to put a complete guide to solve this challenge. 

This book covers the following:

1. PRACTICAL BREAD COSTING, AND PROFIT MAKING ANALYSIS WITH FIGURES AND PROFIT CALCULATION

2. PROFIT TARGET FOR BREAD BAKERY BUSINESS. Know what percentage of profit you are supposed to make from each loaf.

3. INGREDIENTS SCALING AND HOW TO GET IT CONSISTENTLY.

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PROMO PRICE: Ghana Cedi: 

4. HOW TO AVOID WASTES IN PRODUCTION AND MAXIMIZE PROFITS

5. HOW TO FIX PRICE RIGHTLY

6. KNOW WHAT MARKET YOU ARE TO SERVE AND GO FOR IT

7. SECRETS OF RECORD KEEPING 

8. BONUS APPS YOU SHOULD DOWNLOAD FOR YOUR BAKERY BUSINESS OPERATIONS.

Buy now before price increases. This is a promo price.

PROMO PRICE: Ghana Cedi: Ghc50, Naira: N3000, $10.

Transfer N3,000 to Zenith Bank: 1017249190(Bakers At Work). 

Send payment details screenshot by Whatsapp to: +2349028854666.

Pay by MTN MoMo: Transfer Ghc50 to 0557416312 (Isaac Boateng). Send screenshot of your payment along with your email and your ebook download will be sent.

INTERNATIONAL PAYMENT: Pay ONLINE WTH YOUR GLOBAL LOCAL CURRENCY  VISA, MASTERCARD, DEBIT CARD ETC and download instantly CLICK HERE

I am waiting for your order and instant download as you pay.

Beat regards

Chef Henry Omenogor 

Bread Baking CookBook Author and Coach 

HEALTH EFFECTS OF ADDING SWEETENERS IN BREAD BAKING

 

HEALTH EFFECTS OF ADDING SWEETENERS IN BREAD BAKING ALTERNATIVE, WHAT TO USE, How to produce a longer shelf life and soft bread.

As I consult and train, I am inundated with questions from bread bakers about their use of sweeteners in bread baking. So let's address it today.

There are three types of sweeteners; industrial approved sweeteners, artificial and natural sweeteners.
In #nigeria , #ghana , #kenya, #Liberia , #Gambia #Cameroon #togo, #beninrepublic #usa #uk #canada  etc, industrial sweeteners is used in bread #baking , #drinks and in #proccessed #foods. It's a mixture of high end , natural and artificial ones.

Some sweeteners which are approved and used for bread baking includes Sugar, Honey, Milk, etc
Lets look at some sweeteners that are not too good for health below:

Saccharine could be linked to bladder cancer when consumed in high doses.

Stevia is a natural plant base sweetener and can be used as it's diabetic friendly. It is not artificial but natural.

In Nigeria and other places, there are several unapproved substandard sweeteners in the market and bakers use them without understanding the health implications or assume it's safe and approved.

Long use of these artificial sweeteners can pose health challenges and serious risks.

RECOMMENDATIONS: Use honey, dates, molasses, and sugar for your baking.

FOR SOFT AND LONGER SHELF LIFE
Glucose
Glycerin
Milk Powder
Vinegar

PROFESSIONAL ONLINE BREAD BAKING CLASS

🌟  REGISTER NOW FOR PROFESSIONAL 7-DAYS BREAD BAKING ONLINE CLASS WITH CHEF HENRY OMENOGOR 🌟

If you have a burning desire to start a lucrative bread baking business or you've already started but having challenges in your bread business, or you just want to understand more about the science of bread baking, then this training is for you.

Take your bread baking skills and craft to the next level today by learning from the best!

🚗 Dates: July 20th to 26th, 2025.

💰 Fee: Ghc299 or N19,999

DISTANCE INTERNATIONAL ONE ON ONE CLASS: $250

This 7-day intensive course is packed with everything you need to succeed in bread baking business.

🍞  Bakery Fundamentals: What's a bakery and what type of bakery should I start with?

💡  20 things I wish I knew before starting a bakery, and how I started.

🍞  Researching in your community: Understand what the community needs and launching your bread bakery.

 🔬  Science of equipments: Knowing and understanding the perfect basic equipments needed for bread baking.

 🥖   Industrial Ingredients secrets: Learn and understand perfect industrial ingredients and their science. Know what can change your bread to the next level. Know the type of flour you should use for bread.

 🧑‍🍳   Recipe Development: Discover how to create unique recipes for Chocolate Bread, Tea Bread, Wheat Bread, Butter Bread, and Sugar Bread.

SEE EBOOKS, VIDEOS THATS YOURS AS MATERIALS FOR THE TRAINING 

To all participants.

 🔥 Science of bread baking: Learn techniques on how to bake bread that's chewy, elastic, soft, fluffy, heavy and comes with a long lasting shelf life, and baking or bread that will never collapse inside or outside the oven 

📈 Business of Bread Branding, Sales and Marketing: Learn strategies on how to package, brand your business. Learn marketing and sales techniques in how to turn your bread business into profit.

👨‍🍳 Staff Management & Licensing: Gain insights into managing a team and handling the legalities of running your own bakery, obtaining FDA, NAFDAC licensing.

One On One Physical class sin Kumasi 

Call for One on One Physical class at your own home or bakery . Ghc4500

🎓 Certificate of Completion: Receive a certification upon completing the course.

🔑 Lifetime Access: Enjoy lifetime access to the platform, so you can revisit the lessons anytime, 247.

💻 Online Classes: Join us on both Telegram and WhatsApp for a seamless online experience.

SEE ANOTHER MATERIAL FOR THE TRAINING 

Spaces are limited, so don't miss your chance to master the art of bread baking from the comfort of your home.

👉 Sign up today and start your baking journey!

HOW TO PAY: 

GHANA CEDIS: Ghc299: Pay by MTN Momo: 0557416312 (Isaac Boateng).

Send payment information by Whatsapp to 0557416312

NIGERIA NAIRA: N19,999

Pay to Zenith Bank: 1017249190(Bakers At Work), Send payment information to +2349028854666

DOLLAR (International): $20

Click link below to pay in your own currency.

SEE  TESTIMONY
The bread we baked yesterday on training is finished as they bought all. Please we will be making full bag during Monday class. Thank you for your good works. God bless you... Ladi Sarah, Atadeka, near Ashaiman, Ghana

Wonderful workshop, simple and straight teaching. I like your sense of fun. Thank you for your mentoring. Mrs Ayodele, Lagos.

It is as if we have known for long. Thank you for your training. I am enjoying the online one on one training, I made some bread today and I am happy. Aramide, Abuja

"Thanks to you. I really enjoyed the training.  Its a great investment with great returns. My bread idea for special shops is our concentration and you gave it to me" Irene, Adenta, Accra Ghana

"It was so nice to have you as my mentor.  Your training is unique. thanks for coming to  PH my boss.. Cynthia of Citoewaves Port Harcourt, Nigeria.

BUY YOUR BREAD BAKING BOOK NOW. Click link to download BREAD BAKING UNIVERSITY BUNDLE (Complete Bread Baking Recipes and Operational Manual)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

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BUY BREAD BAKING OPERATIONAL MANUAL PRINTED COPY

Whatsapp/Call Mr Isaac directly on +233557416312(Ghana) or Chef +2349028854666(Naija) or email bakersatworkofficial@gmail.com

Best regards

Chef Henry Omenogor

Founder, BAKERS AT WORK

AUTHOR: BREAD BAKING UNIVERSITY 

#BreadBaking #OnlineBakingClass #BakingMastery #RecipeCreation #BakingBusiness #CheHenryOmenogor #BreadThatLasts #CommercialBaking #OnlineLearning