WHY YOU NEED BREAD OVEN THERMOMETER FOR YOUR BREAD BAKING... Free Bread Lesson

If you use fabricated oven of any kind to bake bread (which I highly recommend as long as it's galvanized padded oven), you will need to hang oven thermometer inside the oven.

There are reasons baked bread collapse inside the oven and also once you bring it out. Temperature is the issue. 

The first 15 minutes of your bread baking is crucial and very important. It's called oven spring. That's when your yeast acts and your dough rises to fill your pan. After fifteen to twenty minutes, your bread will stop rising as yeast is killed in the rising bread dough. The rest time is cooking. 

You need to place your oven thermometer to read the temperature of your oven as you bake. Very compulsory to achieve good bread output.

You see it rising and once oven is 180 celcius, you will need to tune down your oven heat. This is why you need thermometer to monitor your oven temperature. And you need a good oven and oven regulator.

When there is too little heat, your bread won't bake well, it will come out saggy, uncooked and wobbling. Too much heat and your bread won't rise or have the right volume, could burn and and feel dry in texture.

You must master the art and science of oven temperature regulation.

Do not open oven for the first 20 minutes of baking during the oven spring. This is because opening oven will alter the temperature of oven and will result in bread being baked collapsing to center, especially your butter bread.

Finally let me state this: Not all oven is for bread and this could be one reason you are having issues with your bread coming out wrongly. 

Galvanized padded Ovens are quality ovens made with galvanized padded materials. They are for bread and pastries. They bake bread because bread flour is hard flour made from hard wheat.

Soft flour is used for pastries and cake and any oven, most of which people buy cheaply can bake cake. Soft flour is made from soft wheat.

Also never bake bread without adding industrial ingredients as this is what makes it commercial. 

This is me Chef Henry Omenogor, The Go-to Expert in Bread Baking and Science.

HEALTH RISK AND EFFECT OF SACCHARINE SWEETENER IN BREAD BAKING

The baking and food industry has seen the use of artificial sweeteners to replace sugar for various reasons. And it's on the increase. NAFDAC (Food and Drug Authority) has been complaining about the use of saccharin in bread baking. 

Saccharine is used because it is sweeter than normal baking sugar, less expensive, and economical. While it's being used, some bakers do not know the impact and effect and so use it ignorantly. It possesses a great health effect. 

Let's look at the effect of saccharin. 

1. Saccharine could cause an allergic reaction after eating bread made with it. 

2. Saccharin has the tendency to cause cancer. 

3. It could cause skin irritation, breathing difficulty, and skin reaction.

4. It affects metabolism and digestion.

5. Saccharine will leave an unpleasant taste after eating bread made with it.

6. Saccharine has the potential of crossing the placenta during pregnancy, so bread made with saccharine is not recommended for pregnant women. 

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AND WHY YOU SHOULD NOT EVEN USE SACCHARINE 

1. It contributes only sweetness and does not have any food value, as it does not contribute any calories. 

2. Unlike sugar, it does not help in the browning of your baked bread loaf.

3. Sugar helps in giving your dough structure and texture, but saccharine does not and could give your baked bread a dry structure.

4. Saccharine cannot be fermented, so it does not help bread to rise, unlike sugar, which is fermented by yeast to rise. So if you don't add other sources of sugar like honey or glucose in addition to saccharine, your dough may not have proper fermentation and won't rise.

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CONCLUSION 

Don't contribute to the health risks of your customers or even your family or ruin your business and reputation, as once the food and drug authority of your country catches up with you, you will be in bigger trouble. Use the right bread baking ingredients for your bread business and make money peacefully.

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6 IMPORTANT ADJUSTMENTS TO MAKE IN ORDER RO BAKE RICHER, LONG LASTING COMMERCIAL BREAD

Are you struggling with challenges in your bread baking? Applying some adjustments can help you make better bread. 

Having a good recipe is great! But applying some little adjustments can give you more richer and improved bread that your customers will buy and keep returning. This will help you create more and expanded market.

Following are what you need to do.

1. Mixing Technique: Applying improved dough mixing method  will lead to a better gluten development. Try as much as possible to improve your dough to a smoother, elastic texture.

2. Use quality Ingredients: Always bake with hard flour to give you better flavour and texture. Buy high quality bread baking ingredients such flavour, Emulsifier, Softener and Antimould.

3. Use digital scale instead of manual scale:

So you want to weigh your ingredients and you are using local, manual scale. You won't get that consistency that's needed.  Your sugar and salt for example may not always be the same, even flour and the rest.

4. Proofing Time: It is better to proof your bread dough for a longer time than trying to quicken your proofing or fermentation time. 

A longer dough fermentation  will give you a dough with better flavour, structure and texture

5. Shaping or Moulding style: When you shape your dough, applying more tension will help to degas your dough and give you a better loaf

6. Oven temperature adjustment: Giving your oven a better heat retention will greatly help to give you better loaf with nice crust.

If you are using locally fabricated oven, don't use any kind of oven. Use galvanized padded oven and you will get the right result. Invest in oven. Don't buy cheap ovens.

7. Standard Rich Recipe: Don't just settle for any kind of recipe. Buy recipe from an expert  or Create one with an expert and be different from others. 

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ALL YOU NEED TO KNOW ABOUT SALT IN BREAD BAKING, HOW IT MAKES YOUR BREAD RICH OR FLAT OR HARD OR SPOILED

So I was having an online distance class with a client who lives in Kogi state, Nigeria. I have given him list of all ingredients he will use in  baking and asked him to weigh all of them, ready for his mixing.

Just as I was explaining the science of every ingredients to him over the phone and their usefulness, he resisted the quantity of salt I gave to him. He told me the salt quantity was very small. He had wanted to increase the quantity of salt by 200%. He thinks it will not make his bread go nicely.

But I calmly told him the implications of adding too much salt or too little to bread mixing.

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Salt, when too much, will kill your yeast,  blank other ingredients, make your bread dry. 

When we newly launched one of our bakery in Delta, we took over the supply to some shops in a short time, as our competitor's bread was very salty and they did not know how to correct it. You have also eaten salty bread and find it not too good.

Salt play a very critical role in bread baking and this is why you need the right quantity of salt to make yummy bread. You need a super recipe. 

Let's see reasons your bread tastes salty, your bread becomes blank, or scatters and crumbly.

1. You measured and added too much salt to your recipe.

2. Wrong salt calculation. Always use the right digital scale to calculate your salt so it's not too much.

3. You have changed salt type. Changing from table salt, Industrial salt to raw local salt could cause this.

4. Your flour type: Some flour may absorb lesser salt than others and may affect the saltiness of your baked bread.

5. There are some additives in your baking like cheese and olive that may increase the salt taste in your bread. They may overpower salt impact in your mixing and give it more saltiness.

6. Over proofing your dough will also affect your bread by giving it more distaste including intensity of salt.

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JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

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HOW TO ADJUST YOUR SALT IN BREAD BAKING

So what should I do to make sure my salt is right in my bread baking.

1. Depending on the kind of flour, you salt should come to 1% to 1.5 to 2% of flour weight.

2. Find what your customers, or what end-users want or what they are saying. Then adjust your salt quantity 

3. If your dough is over-proofing, you may have been adding too much salt, but if it's under-proofing, you may be adding too littles salt. So you need to gradually adjust and check results here.

Doing the above could help in improving tases and texture of your commercially baked bread.

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JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

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12 THINGS YOU SHOULD KNOW ABOUT BAKING QUALITY BREAD THAT WILL SELL LIKE CRAZY

1. Make Bread that's chewy and elastic by using right Industrial Ingredient.

2. Don't proof bread very fast, go it slowly

3. Master the use of yeast. Understand yeast science.

4. Don't mix salt and yeast together.

5. Forget formula that tells you to use warm water for commercial bread. It's one reason your bread is spoiling fast.

JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

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6. Make bread that is elastic with right and quality bread recipe.

7. Allow your baked bread to cool fully before packaging. Don't rush.

8. Never bake bread without EDC and other ingredients.

9. Know how much it cost you to produce a loaf of bread and how much profit you will make from a bag of flour before starting.

10. Undergo quality and real baking coaching with an expert and keep learning. Don't download YouTube videos and start baking.

11. Understand bread mixing methods, proofing and baking techniques.

12. Listen to your customers opinion, and be open to criticism from customers and learn with it

JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

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8 WRONG AND HARMFUL INGREDIENTS YOU SHOULD NOT ADD TO YOUR BREAD BAKING

I travel across countries for my physical  bread baking coaching and trainings, on my One on One Coaching. And I see all kinds of bread being baked. Some very voluminous, some very heavy as the people want it. Bread baking is science and you need to understand the chemical composition of what you are adding to make.bread people will eat.

JOIN NEXT PHYSICAL BREAD CLASS IN ACCRA, KUMASI, LAGOS,DELTA, ASABA, CLICK HERE FOR DETAILS 

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The truth is that you may have wondered why your bread is not as big or heavy as some of the bread you have seen. And you have desired yours to be like that.

Let me tell you some secrets. Some baker are using all kinds of harmful additives to make bread. There are bread with harmful ingredients which can hamper human health over time.

Following are what you should avoid if you are a bread baker.

1. Flavours and food colour which can affect health overtime.

2. Corn syrups that are high in fructose. It can raise blood sugar levels.

3. Fats and oils that can increase risk of heart diseases 

4. Too much salt: Salt is good and act as flavours, improves textures. Too much salt has adverse effects on your health.

5. Potassium bromate; many bakers  uses this as improver and it is cancerous. Food and drug of almost all countries has banned it.

6. Saccharine is sweetener like others and they pose health risk. You start scratching your body few minutes to hours after eating bread with that contain saccharine.

7. Wrong preservatives, most of which contain Propylene glycol is harmful to health.

8. Wrong dough conditioners that contain Azodicarbonamide has been known to pose high health risks. Avoid it.

DO YOU WANT TO REALLY KNOW KNOW, AND USE HEALTHY INDUSTRIAL INGREDIENTS  AND START A BAKERY THAT'S HEALTHY, RICH BREAD AND RUN A SUSTAINABLE BAKERY?

You have the opportunity now to join my next global 2-Weeks PRACTICAL  PROFESSIONAL BREAD BAKING ONLINE CLASS (PBBMC).

HOW TO START AND RUN A LUCRATIVE PROFESSIONAL BREAD BAKERY

JOIN 2-WEEKS PROFESSIONAL BREAD BAKING ONLINE CLASS 

DATE: Start Access from the day you pay

TIME: 8.30pm daily 

PLATFORMS: Telegram & Whatsapp (24/

7 access to class)

Discover and learn instep by step method from an expert coach in two weeks how t start and run a successful bread bakery from the comfort of your home, balcony, kitchen , shop, restaurant or bakery shop.

This training comes in videos, live video teaching as you watch Chef Henry Omenogor bakes live, and professional books are also provided.

See course content below.

1. Bread Making & Bakery Business fundamentals/opportunity 

2. Equipments needed to start 

3. Setting up the bakery

4. Ingredients needed for professional bread baking

5. Mixing and Recipes

6. Scaling and Profits

7. Practical Bread Baking

8. Packaging

9. Marketing

10. Selling

11. Staff Management

12. Growing your bakery, strategies that worked for me and other successful bakeries.

FEE: N18,300 or Ghc250, $20 distance Online Professional group class.

Fee covers videos, live classes, books and support.

WANT PHYSICAL BREAD CLASS? ENROLL IN OUR BREAD BAKING ACADEMY FOR N200,000 OR GHc4000 (One on One Class at your own location or in our School Academy.) To enroll, Whatsapp 

+233557416312(Ghana), +2349028854666(International)

HOW TO PAY

NIGERIA: Pay N18,300 to 👇
Bakers At Work
1017249190
ZENITH BANK

Ghana: Pay Ghc250 to 👇
MTN mobile money(Momo)
0557416312
Isaac Boateng
Also call/Whatsapp

After payment do a screenshot and send up the admin on WhatsApp +2349028854666

I am waiting for you to make success

Love from

Chef Henry Omenogor

HOW MY CÔTE D'IVOIRE STUDENT STARTED HIS SUCCESSFUL BREAD BAKERY

He is in the West African  country with beach resorts, rainforests and a French-colonial legacy, Cote d'Ivoire. 

While searching online on how to kick off and succeed on bread baking and bakery business, he stumbled on my free videos and materials and saw my professional baking videos and books and articles.

He bought my Bread Baking University Bundle Bread baking ebooks and videos at http://www.selar.co/wbbu.

And got enrolled into my Online Bread Class for One on One for Ghc1800 (or N180,000)

After going through the class, he placed orders for our Bread Spiral Mixer, Ovens and Bread Baking Ingredients. These were sent from Nigeria and delivered to him in Abidjan. 

After mentoring and trainings, he launched his lucrative bakery in Abidjan.  It took a process. It took one step after the order.

And below are his bread.

To start a successful bakery, you need soft skills and the art of bread baking. 

You need to understand the science of bread baking. 

You need to strive to be the best in your business.

You need to know what the people want and give t to them.

You need to use the best bread baking industrial ingredients

Your oven must not be the one used in baking cake, but bread.

You must learn the real process of mixing, developing a rich and quality recipe

You must carry out the right marketing

You must know how to sell

You must have some level of patience

You need the right guide, coaching and mentoring to understand how bread baking and business of bread works.

This is why I am inviting you to my PROFESSIONAL BREAD BAKING MENTORING ONLINE CLASS or PHYSICAL BREAD BAKING CLASS in our BAKERS AT WORK ACADEMY 

You can access this class from anywhere you live, from the comfort of your home and kick off with your bread bakery. 

You will have access to professional videos, live classes and books and mentoring.

To join my classes, Whatsapp the following Whatsapp number now.

Click this Whatsapp link to join now