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Why does my bread break and get bad after two days


Help me, chef. Why does my bread break and get bad after two days?

A significant issue that most bakery businesses deal with is bread that goes bad quickly and crumbles like garri in a matter of days. I am aware of how frustrating it may be to work so hard and then have consumers continually complaining and returning your bread to the shop, who then returns it to you each time you go for a new supply. It is utterly terrible. And as a result, bakeries and bread-baking firms have collapsed.

I receive daily emails, Whatsapp messages, Instagram messages, and Facebook Messenger messages from bakeries all over the place, so this problem is real. I have focused largely on this in my bread-baking consultancy business.

From Kwabenya, Taifa, Bubumbura, Darwenya, Kasoa, Mole 7, Tantra Hills, Hatso, Dansoman, Mallam, Canada area, Spintex Road, Achimota, Tema etc., all within Accra, Ghana, Ikorodu, Lekki, Ibeju Lekki, Meiran, Ojodu, Mowe, Magboro, Ikeja, Badagry, Oshodi, Ojota, etc., all within Lagos Nigeria, it is the same sorry states with bakers.


If your bread is spoiling fast in a few days, you already know something is definitely wrong.

Following are what you should know.

1. Change or improve your recipes: Many bakers start off the wrong way. Bakery is an art and science. It has principles. Anyone can bake bread, but not many can bake commercial bread. When you bake your bread at home, it does not matter how it comes out. Your family will eat it. But once it's gone commercial, you are making food to put on people's dining tables until they consume it. Your mission is to satisfy them and get paid in return.

So you need the right principles,  rules, techniques, recipes, and processes.

It amuses me when I hear newbie bakers and those who come to my bread baking classes say they were taught that they should use warm water, frost their yeast, use tap water, and mix their dough. This is wrong, please. You can do this for your home bread. You don't use tap water, ordinary water or just fetch water anywhere and start mixing your dough. 

Buy a super recipe that will give you great commercial bread, or take training or work with a consultant or recipe developer to create your own recipes. Your bread spoils. Fast die to bad recipe.

Buy your complete bread baking book (Printed and ebook Version with Video Download Bonuses)..  BREAD BAKING UNIVERSITY BUNDLE  See picture below


Join next Professional ONLINE Bread and Crafts class. FEE: Ghc200, N12,500, $50. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

2. Wrong Heat Temperature: Bread that's not well cooked, some white, or bread that goes through a low heat will spoil fast. It will develop mould and get spoiled fast. Bread is made at a temperature of 180 degrees Celsius. Baking bread below this temperature could contribute adversely to the fast spoilage of your bread.

REGISTER NOW... 2024 GHANA & NIGERIA BREAD BAKING PHYSICAL CLASSES. CLICK HERE TO ENROLL NOW FEE: Ghc850, N50,000. Or call for physical class in your own location or ours. Ghc3500 or N200,000 Promo. Online Distance One on One class also available 

OR

Join next Professional ONLINE Bread and Crafts class. FEE: Ghc200, N12,500, $50. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll


Deck ovens have their own temperature settings. But fabricated ovens don't come with thermometers. You need to buy a thermometer and hang it in your oven.

We sell galvanized ovens, and they come with a free thermometer and a full glass face, which enables you to see through to read and monitor your oven temperature as it bakes. 

REGISTER NOW... 2024 GHANA & NIGERIA BREAD BAKING PHYSICAL CLASSES. CLICK HERE TO ENROLL NOW FEE: Ghc850, N50,000. Or call for physical class in your own location or ours. Ghc3500 or N200,000 Promo. Online Distance One on One class also available .

OR

Join next Professional ONLINE Bread and Crafts class. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

Whatsapp/Call: +2349028854666 (Naija) , 

+233534397931 (Ghana)

Join next Professional ONLINE Bread and Crafts class. FEE: Ghc200, N12,500, $50. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

TAKE A ONE ON ONE BREAD BAKING CLASS AT YOUR OWN LOCATION OR OURS GHANA NATIONWIDE & NIGERIA FOR GHC3500, N200,000 OR JOIN GROUP CLASS FOR .

Whatsapp/Call: +2349028854666 (Naija) , 

+233534397931 (Ghana)

3. You are not using a strong Antimould.

Antimould is very important in bread baking. Not adding it will bring setbacks to your bread baking. Bread antimould strong and will keep your bread preserved for more than ten days of shelf life. It helps to inhibit mould, improve your bread dough, and give it a fluffy texture and structure.

Always add bread antimould as an ingredient.

Buy your bread Antimould today and make bread that lasts long in terms of shelf life.

Whatsapp: +2349028854666 (Naija) , 

+233534397931 (Ghana), we send to any of your location nationwide 

4. Too Much Water During Mixing: When some bakers and bakeries send me their recipes for me to check what they are doing wrongly, one of my discoveries is always the wrong water type as well as water quantity.

There are three types of bread mixing: soft dough, tough dough, and standard dough. However, there are those who add a water percentage of 50% to over 50%.

When your dough is too wet, your bread will spoil fast.

Buy your complete bread baking and bakery business book (Printed and ebook Version with Video Download Bonuses)..  BREAD BAKING UNIVERSITY BUNDLE

5. Too much yeast: Yeast is the functional ingredient that makes bread what it is. Without it, your bread will not rise. Too many yeasts will cause fast fermentation, resulting in bread that tastes and smells alcoholic. This bread can spoil in just two days. Regulate the use of yeast and know the right percentage of yeast to add.

REGISTER NOW... 2024 GHANA & NIGERIA BREAD BAKING PHYSICAL CLASSES. CLICK HERE TO ENROLL NOW FEE: Ghc850, N50,000. Or call for physical class in your own location or ours. Ghc3500 or N200,000 Promo. Online Distance One on One clas also available .

OR

Join next Professional ONLINE Bread and Crafts class. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

Whatsapp/Call: +2349028854666 (Naija) , 

Whatsapp/Call: +2349028854666 (Naija) , 

+233534397931 (Ghana

6. Salt: Many bakers just pack salt in spoons or scoops with their hands to add. Salt is the lifeblood of your bread-baking. Your bread is scattering because your salt quantity is not enough relative to water and yeast. Without the right salt, your bread will collapse inside while in the oven as you open it or just when it's out of the oven once baked.

Buy your complete bread baking and bakery business book (Printed and ebook Version with Video Download Bonuses)..  BREAD BAKING UNIVERSITY BUNDLE  See picture below



Join next Professional ONLINE Bread and Crafts class. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

Whatsapp/Call: +2349028854666 (Naija) , 

Whatsapp/Call: +2349028854666 (Naija) , 

REGISTER NOW... 2024 GHANA & NIGERIA BREAD BAKING PHYSICAL CLASSES. CLICK HERE TO ENROLL NOW FEE: Ghc850, N50,000. Or call for physical class in your own location or ours. Ghc3500 or N200,000 Promo. Online Distance One on One clas also available .

OR

Join next Professional ONLINE Bread and Crafts class. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll

Whatsapp/Call: +2349028854666 (Naija) , 

+233534397931 (Ghana)

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