You are a bread lover which so many of us are, or you want to go into bread baking or pastries.
I know you would want to know some components you should use or not use in your bread as it relates to the Food and Drug board of your country.
Here is just another reason you should know what you are eating or going to bake:
POTASIUM BRONATE .
Potassium bromate is an additive used in flour to strengthens the dough and allows it to rise higher. Furthermore, it gives the finished bread an appealing white color.
But, the problem is that this additive is also linked to cancer.
In 1999, the International Agency on Research for Cancer declared that potassium bromate was a possible human carcinogen, which means that it possibly causes cancer.
Here are some other things for you to know about potassium bromate:
– It is not allowed for use or is banned as a food additive in a number of countries, including Ghana, Nigeria United Kingdom, Canada, Brazil and the European Union.
– In tests on laboratory animals, exposure to potassium bromate increased the incidence of both benign and malignant tumors in the thyroid and peritoneum.
– Potassium bromate also has the potential to disrupt the genetic material within cells.
If NAFDAC in Nigwria or Dood and Drug in Ghana samples and find Bromate in your bread, you and your business will be ruined. Don't use wrong substances in your bread.
Good enough, there are natural and non poisonous bread improvers.
SACCHARINE AND ITS EFFECTS:
Saccharine is a sweetener used in most drinks, foods etc.
It has the risk of cancer and it gives allergy and scratching to the body.
Avoid using it for your sweetener.
So what should you use instead of Sugar... There is a natural sugar ALTERNATIVE for your bread that tastes even 30 to 150 more than sugar and its universally accepted worldwide by FOOD AND DRUG.
LETS MEET IN OUR LAGOS (21ST TO 23RD & ABUJA(28TH TO 29TH ) PASTRY CHEF AND MASTER BAKERS BREAD BAKING CLASS..
YOU WILL HAVE THE ANSWERS...
Grab your eBook on Bread, Pastries and Yoghurt and uncover secrets in Baking and the right sweeteners and improvers you should use.
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