10 major changes that will give your bread weight



Baking bread is an art and also a science that you must master if you are going to make the right loaf.
volume to your commercial bread.
Complete Bread Baking Video, eBook and Costing course. Click here to access it

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I had contended with my read being very light when I was running a hot bread baking shop at Pokuase, Accra, Ghana. There was an older lady who bakes at home and comes to the junction opposite me to sell. He bread had measure of weight. Her bread sells faster. It was a challenging experience.

Overtime, I figured it out... Following are some of every baker should do to improve bread weight.

1. Don't add too much of yeast.
2. Don't over proof your dough
3.  Don't add too much water
4. Use baking powder. Baking powder is a dough raising agent.
5. Use the proper scaling.
6. Use soybean flour. Soy bean helps in more water absorptions.
7. Use of natural gluten strengthening ingredients.
8. Bake on standard required heat. This is a great factor.
9. Get the right and rich margarine for the right recipe.
10. Use quality emulsifiers, enzymes and improvers.

Complete Bread Baking Video, eBook and Costing course. Click here to access it

Join my next One week Bread baking online. Distance class
For the practical science of bread baking and applications of the above, grab my Complete Bake Like a Pro Video+eBook Home course or join my Distance Online Class.
Complete Bread Baking Video, eBook and Costing course. Click here to access it

Join my next One week Bread baking online. Distance class


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