Industrial Bread Baking Ingredients & Their Functions (Summary)

Your bread is small in volume, crumbly and scattering like garri, bread does no last long, moulds are coming out in few days, bread is collapsing inside the oven or when outside, it's not elastic and stretchy, it's coming out hard, customers are complaining, your baked bread is not chewy, bread smells after few days...

11 Things EDC does in your bread baking and how to get them

We all know how frustrating it can be when you have al kinds of challenges in your bread baking. 

Commercial bread baking require commercial industrial ingredients and today,  am explaining them below: 

1. EDC (Dough Conditioner / Improver)
✅ Acts as a dough improver by strengthening dough structure
✅ Helps give higher bread volume and better oven spring
✅ Makes bread more elastic and very stretchy when properly formulated
✅ Improves dough strength, stability, and mixing tolerance
✅ Gives finer crumb structure and improves overall bread quality.

NEVER BAKER BREAD WITHOUT EDC 

Buy EDC, Antimould, Softener, Milk Supreme Flavour, Butter Cream Flavour, Soy flour... Nationwide Ghana and Nigeria, Togo. Benin Republic, Cote D'Ivoire, US, Canada  etc. You will be given measurement and recipes t produce rich bread from Sweet Bread. Butte Bread, Tea Bread, Wheat Bread, Buns. Bread Rolls, Milk Bread etc

Whatsapp/Call Now: +233547995089(Ghana), 

233557416312 (Ghana).

+2349028854666(Nig)

11 Things EDC does in your bread baking and how to get them

2. Softener (Bread Softener)
✅ Keeps bread soft and fresh for longer
✅ Improves moisture retention
✅ Gives a smoother texture and better eating quality
✅ Helps maintain softness after baking


3. Antimould
✅ Helps prevent mould growth on bread
✅ Extends bread shelf life when used correctly
✅ Helps maintain bread quality during storage

11 Things EDC does in your bread baking and how to get them

4. Soy Flour
✅ Improves nutritional value by adding protein
✅ Enhances dough strength and water absorption
✅ Helps improve bread colour, texture, and overall quality

Buy EDC, Antimould, Softener, Milk Supreme Flavour, Butter Cream Flavour, Soy flour... Nationwide Ghana and Nigeria, Togo. Benin Republic, Cote D'Ivoire, US, Canada  etc. You will be given measurement and recipes t produce rich bread from Sweet Bread. Butte Bread, Tea Bread, Wheat Bread, Buns. Bread Rolls, Milk Bread etc

Whatsapp/Call Now: +233547995089(Ghana), 

233557416312 (Ghana).

+2349028854666(Nig)

11 Things EDC does in your bread baking and how to get them
5. Butter Cream Flavour
✅ Gives bread a rich buttery aroma and taste
✅ Improves consumer appeal
✅ Creates a premium bread flavour profile

6. Milk Supreme Flavour
✅ Adds a rich milky taste and aroma
✅ Enhances the flavour of milk and sweet breads
✅ Improves the perception of richness and quality

Professional bread baking is not only about recipes; it is about understanding the function of every ingredient and using the right balance to produce consistent, high-quality bread.

Buy EDC, Antimould, Softener, Milk Supreme Flavour, Butter Cream Flavour, Soy flour... Nationwide Ghana and Nigeria, Togo. Benin Republic, Cote D'Ivoire, US, Canada  etc. You will be given measurement and recipes t produce rich bread from Sweet Bread. Butte Bread, Tea Bread, Wheat Bread, Buns. Bread Rolls, Milk Bread etc

Whatsapp/Call Now: +233547995089(Ghana), 

233557416312 (Ghana).

+2349028854666(Nig)

— Chef Henry Omenogor
Founder, Bakers At Work

11 Things EDC Does in Bread Baking: How It Makes Bread Stretchy, Soft, Chewy, High-Volume, and Long-Lasting.

A great loaf of bread is more than just flour, water, yeast, and salt. Professional bakers rely on carefully selected dough conditioners to improve dough performance and produce bread with excellent texture, volume, and shelf life. One of these ingredients is EDC (Emulsified Dough Conditioner).

When used at the correct dosage, EDC can significantly improve the quality of your bread. Here are 11 important benefits of EDC in bread baking.

1. Strengthens the Dough 

EDC will strengthen the gluten network in our flour during mixing, making the dough more elastic, stretchy and easier to handle. Stronger dough can hold more gas during proofing, resulting in better bread. 

2. Increases Bread Volume

Yeast love EDC to make stronger dough. A stronger dough traps more carbon dioxide produced by the yeast. This allows the loaf to rise higher and produce a lighter, more attractive bread with high volume.

Buy EDC and other Bread Baking Ingredients. We send nationwide Ghana and Nigeria, Togo, Cote D'Ivoire. Bake bread that's stretchy, rich, firm, high volume, smooth and longer shelf-life. 
Call/Whatsapp: 
+233547995089, +233557416312(Ghana)
+23490288546 (Naija) 

3. Produces a Stretchy Dough

One of the biggest advantages of EDC is improved dough extensibility. Many people complain of baking bread that's not stretchy and they are loosing their business. When you add EDC, your dough stretches easily during moulding without tearing, making it ideal for commercial bread production.

Industrial Bread Baking Ingredients and the functions

4. Creates a Softer Crumb

EDC helps produce a fine, tender crumb structure that customers enjoy. The bread feels soft when pressed and remains pleasant to eat.

Buy EDC and other Bread Baking Ingredients. We send nationwide Ghana and Nigeria, Togo, Cote D'Ivoire. Bake bread that's stretchy, rich, firm, high volume, smooth and longer shelf-life. 

Call/Whatsapp: 

+233547995089, +233557416312(Ghana)

+23490288546 (Naija) 

5. Improves Chewiness

A well-balanced formula containing EDC gives bread a satisfying chewy texture without making it tough. This is especially desirable in sandwich bread and premium loaves.

JOIN NEXT  PHYSICAL PROFESSIONAL BREAD BAKING CLASSES IN ACCRA, LAGOS, DELTA, KUMASI. Click here for details to join   

6. Improves Dough Stability

EDC helps the dough remain stable throughout mixing, fermentation, moulding, and proofing. This consistency makes production easier and reduces defects.

Industrial Bread Baking Ingredients and the functions

7. Enhances Oven Spring

During the first few minutes of baking, EDC helps the dough expand efficiently in the oven, producing fuller and more uniform loaves.

Join next online bread class and start your own profitable bakery. Click here 

8. Improves Crumb Structure

Instead of large holes or uneven air pockets in your dough and baked bread loaves,  adding EDC will help promote a finer and more uniform crumb, giving bread a more professional appearance.

9. Keeps Bread Fresh for Longer

Industrial Bread Baking Ingredients and the functions

One of the biggest reasons commercial bakeries use dough conditioners is to slow staling. Bread stays softer and fresher for a longer period, improving customer satisfaction.

Join next online bread class and start your own profitable bakery. Click here 

10. Improves Slicing Quality

Bread made with EDC slices more cleanly with less crumbling. This is especially important for bakeries producing sandwich loaves.

JOIN NEXT  PHYSICAL PROFESSIONAL BREAD BAKING CLASSES IN ACCRA, LAGOS, DELTA, KUMASI. Click here for details to join   

11. Reduces Production Losses

Because the dough is easier to handle and more consistent, there is less waste from collapsed loaves, torn dough, or poor loaf shape. This improves productivity and profitability.

How Much EDC Should You Use?

Always follow the manufacturer's recommendation. In many commercial bread formulas, EDC is used at a low level—. Using too much may negatively affect dough quality, so accurate weighing is essential.

Buy EDC and other Bread Baking Ingredients. We send nationwide Ghana and Nigeria, Togo, Cote D'Ivoire. Bake bread that's stretchy, rich, firm, high volume, smooth and longer shelf-life. 
Call/Whatsapp: 
+233547995089, +233557416312(Ghana)
+23490288546 (Naija) 

Final Thoughts

EDC is a valuable ingredient for both small and large bakeries. It helps produce stronger dough, better loaf volume, improved dough stretch, a softer crumb, pleasant chewiness, cleaner slicing, and bread that stays fresh for longer.

Remember, EDC is not a substitute for good baking practices. High-quality flour, proper mixing, accurate fermentation, careful proofing, and correct baking temperatures are all essential for achieving consistently excellent bread.

When these factors work together, EDC can help you produce bread that customers love to buy again and again.

JOIN NEXT  PHYSICAL PROFESSIONAL BREAD BAKING CLASSES IN ACCRA, LAGOS, DELTA, KUMASI. Click here for details to join   

HOW TO BAKE LUCRATIVE MINI BREAD ROLLS AND SMILE TO THE BANK. I WILL TEACH YOU

These mini sweet bread loaves gives you Premium income. They go for N200 or Ghc5. Retail shops go for them hot hot. 

It's just out from this oven during our overnight baking and supply done in the morning.

No matter where you live, baking mini loaves will give you fast income. Bake, package and sell to retailers, sell at your own shop, sell to end-users, sell at the community market, sell sell and sell.

You can also have them as mini slices rolls. 

People eat them as snacks, kids love it, family takes them one-one at home, it can also be eaten as snacks, the are great for Ghana Koko, Akamu, and tea. 

HOW TO MAKE THIS BREAD: 

Have your mini pans made and tailored with or without covers. 

Start with kitchen oven without mixer or sophisticated equipments. Start with the basic tools in your kitchen and grow. I will show you how...

Follow the link below for details of my upcoming class or check the comment section on how t participate.

Or Use your bakery equipments including milling at the local machine if you live in Ghana or own your local milling machine.

Or use your spiral mixer to mix and mill, then bake with locally fabricated oven, kitchen oven, deck oven, rotary oven etc.

Join the next bread baking online global class. Click here 

Package your bread professionally, sell and grow...

I WILL TEACH YOU HOW  TO START A MINI TO BIG BAKERY AND SMILE TO THE BANK OR GUIDE YOU TO SOLVE YOUR CHALLENGES IN YOUR BAKERY.

I have been in this bread baking, and also teaching it for long and understand how challenging it could be. I started with 3kg of flour and grew from Sapeiman, Accra suburb , Ghana.

And I have helped 1000s of people starting and running their bakery. I consult for bakeries and bakers across the globe. From US to Canada, UK Australia, Ghana, Nigeria etc.

I will teach you how to start a bakery that will succeed, bake bread that customers will buy and return to buy again and again. 

I will teach how how to bake bread that's chewy, stretchy, last very longer shelf life, has volume, smooth body and well packaged.

You will learn how to formulate Premium Recipe, having your own Premix, Milling and Mixing, proofing method and baking technique that will give you rich bread. 

You will learn science of bread baking, packaging and marketing. 

It's frustrating when you go through challenges in your bread baking, from your bread spoiling fast, bread comes out hard, smelling like alcohol after a day or two, bread is dense and don't have volume, not stretchy and not smooth etc.

Join my next bread baking Online Class or Physical class wherever you live.  Yoh will learn butter bread, sugar bread, Ghana tea bread to wheat formulation. You will learn how to make lucrative mini loaves and bread rolls.

Follow the link below for details of my upcoming class or check the comment section on how t participate.

Click here to register  and join the class.

#breadclass 

#bakersatwork 

#bread

#breadbaking 

#breadbakingfromscratch 

#chefhenryomenogor 

#ghana

#nigerianfood

JOIN PROFESSIONAL ADVANCED ONLINE GLOBAL BREAD BAKING CLASS/COURSE

 

JOIN PROFESSIONAL ADVANCED GLOBAL ONLINE BREAD LASS: START YOUR OWN PROFITABLE BREAD BAKERY BUSINESS. DATE: COURSE IS INSTANTLY AVAILABLE WITH ACCESS ON PAYMENT CONFIRMATION. 🍞

Many people want to start baking bread and make money from it…

But they struggle because they don’t know the real practical steps.

They don’t know:

❌ The correct bread formula that produces soft, commercial bread

❌ How to calculate cost and make real profit

❌ Why their bread turns out flat, heavy, or dense

❌ How to grow from home baking into a full bakery shop.

❌ How to bake bread and sell if you live in diaspora.

That is exactly why I created this Practical Bread Bakery Business Training

This is not theory.

This is real, step-by-step, hands-on bakery business knowledge.

WHAT YOU WILL LEARN IN THIS TRAINING

✔ Opportunity in the bread baking industry

✔ Carrying out research before you start.

✔ What to do before you start a bakery.

✔Basic equipments needed

✔ Understanding types of bread and creating bread recipes.

✔ Professional bread recipes for Butter, Sugar and Tea Bread, Wheat Bread.

✔Bread Pre-mixing techniques

✔ Proper use of autolyse method

✔ Industrial ingredients used in commercial bread baking

✔ Correct yeast measurement and control

✔ How to produce soft, high-quality commercial bread

✔ How to bake using home equipment (no machine needed)

✔ How to produce with bakery machines (for scale-up production) : PRACTICAL BAKING

✔ Costing and pricing for real profit

✔ How to start a bakery from home with little capital

✔ How to grow and expand into a bakery shop

✔ Step-by-step packaging and nylon printing for branding.

✔ Managing Staff and Managing Money.

✔ Growing from baker or bakery owner to entrepreneur

✔ DEEP SECRETES in the bakery industry every bakery owner need to know

WHAT MAKES THIS TRAINING DIFFERENT

✔ 100% practical bakery business training

✔ Designed for beginners and existing bakers

✔ Focused on profit, not just baking

✔ Immediate access after payment ***

HOW TO PAY FROM YOUR COUNTRY AND JOIN THE GLOBAL ONLINE BREAD CLASS/TRAINING.

Once payment is confirmed, you get instant access to the class materials.

Class Date: Access class immediately on payment confirmation.

PAYMENT DETAILS

International Global prospects, click 

Click Her to Buy in your Currency 

💰 Ghana:

Pay GHS 299 to MTN MoMo

📱 0557416312 (Isaac Boateng)

Then send proof of payment via WhatsApp: +233 557 416 312

💰 Nigeria:

Pay N19,999 to Zenith Bank

Account: 1017249190 (Bakers At Work)

Then send payment details via WhatsApp: +234 902 885 4666

💰 Other Countries: Pay in your country's currency 

Click Her to Buy in your Currency 

$29.5

(Contact WhatsApp for payment instructions)

FINAL MESSAGE

If you are serious about starting a bakery business…

Stop watching others succeed while you delay your own journey.

👉 Take action today

👉 Learn the real skills

👉 Start building your bakery business

Your bakery journey starts now.

Chef Henry Omenogor

Founder: Bakers At Work

Bread Baking Is Not Magic: Respect the Formula, and the Formula Will Respect You

 

Many people think great bread is about talent, luck, or prayers. It’s not.

Bread baking is science, discipline, and consistency.

Flour, water, yeast, salt, time, and temperature all follow rules. When you respect those rules, bread rewards you. When you ignore them, bread exposes every mistake—no matter how experienced you are.

There is no shortcut around:

1. Correct measurements

2. Proper mixing

3. Adequate fermentation

4. Controlled proofing

5. The right baking temperature

6. And use of right ingredients 

You can pray, hope, or rush the process—but bread will not bend for you.

What separates a professional baker from a frustrated one is simple: 👉🏽 Respect for the formula.

When you measure accurately, give dough time to develop, and understand what each ingredient is doing, your bread becomes:

1. Softer

2. Better shaped

3. More flavorful

4. Longer lasting

5. Easier to reproduce at scale

This is why some bakers struggle daily while others bake confidently and profitably. One is guessing. The other is following a tested system.

So if your bread is failing, don’t blame the oven.

#. Don’t blame the weather.

## And don’t blame “village people.”

Go back to the formula.

Because bread baking is not magic.

It’s respect—and discipline.

Download COMBO Bread Baking Recipes (Formular ) from 1kg to 50kg

Visit selar.co/bbcombo

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

JOIN NEXT PHYSICAL BREAD BAKING CLASS IN KUMASI, LAGOS, DELTA AND ACCRA. CLICK HERE 

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.

#Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE #fyp #viraltiktok #viral_video #chefhenryomenogor #breadmaking

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 .

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

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

WHATSAPP: +2349028854666( NIGERIA)

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.

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

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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. 

WHATSAPP: +2349028854666( NIGERIA)

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.

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

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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. 

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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. 

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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.

Related Articles

How my Cote D'Ivoire Student started his bread bakery

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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

ONLINE CLASS CLICK HERE

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

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. 

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

Buy Profession Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

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.

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

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.

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

Buy Profession Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

#sweetner #saacharin #bread #bakers #chefheneyomenogor #bakersatworkacademy #bakersatwork #breadbaking #bakery

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. 

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

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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.

++++++++

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

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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.

++++++++

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

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS

+++++++

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.

+++

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

Buy Professional Bread Baking Operational Manual and Video Bundle  Course...BREAD BAKING UNIVERSITY BUNDLE PACKAGE. CLICK DETAILS