Start Your Own Business with Chef Henry Omenogor: #bread baking

Showing posts with label #bread baking. Show all posts

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.

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

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.

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

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.

WHY YOUR BREAD SPOILS IN FEW DAYS AND HOW YOUR BREAD CAN LAST 10 TO 15 DAYS SHELF LIFE

So the message came from Abuja, and few days later, Port Harcourt all about why their bread is getting bad in few days. It's normal when you are just starting and did not learn or using the wrong recipes. I have been there and do know how it hurts and that's why I created my latest best selling book and video package that has helped over 400 bakeries in Nigeria, Ghana, South Africa, Liberia, Benin Republic, UK and US.

I know you have questioned yourself why bread loaves like Bfoster is baked in TAKORADI and Ghanaian travellers take them fresh till they get to United State of America or why Bread like ale Bread is baked in Ibadan, and distributed allover Nigeria and still remain fresh.

Read also important articles:

21 Bread Baking Challenges and Solutions explained

How many loaves can you bake from.one bag of flour(50kg)

10 Commandments of Bread Baking

WHY YOUR BREAD SPOILS IN FEW DAYS AND HOW YOUR BREAD CAN LAST 10 TO 15 DAYS SHELF LIFE

Why you should stop using Bread Improvers

6 Laws of money to follow that will make you rich

10 major changes you will need to apply to give your bread weight

11 secrets you need to know about salt in bread

9 thins you must know before starting your bakery

What are dough conditioners and how to use them for bread baking

Your bread can last ten to fifteen days shelf life and still fresh. You can achieve that. Our clients are achieving that. Let me add here that even of your bread does not stay up to ten days before with is eaten, it's important that it should not spoil in few days. It's a trade or business sacrilege. Your buyer will renege from patronizing you. No one want to eat stale bread with moulds. Unfortunately, higher number of bakers and bakeries are going through this with their baked loaves getting spoiled easily after few days. You see moulds, taste changes, taste turns alcoholic, etc and this is where bakers are losing money, and getting confused.

Don't hide your frustrations as it's not good for business.

WhatsApp: +2349028854666(Nigeria), Ghana(0551689453)

JOIN MY NEXT PHYSICAL CLASS FOR N20,000.00 OR GHC300. Click here

JOIN MY NEXT 10 DAYS ONLINE FOUNDATIONAL CLASS FOR JUST $3, N1000, Ghc20. Click here.

JOIN MY ONLINE VIP CLASS FOR Ghc155, N12,500 or $25 (Comes with Pro VIDEOS and eBooks) Click Here

Grab your Complete Bread Baking Professional Videos and ebooks Combo by Chef Henry for Ghc120, N8000 or $15. click Here

Click Here to request Bank Details or Momo number

👆🏻👆🏻👆🏻WhatsApp or Call: +2349028854666(Nigeria) , +233551689453(Ghana

As long as you are using the wrong recipes, wrong or substandard Ingredients, your bread will keep moulding.

Change your recipes, apply bread Anti mould, change your water type and percentage relative to flour quantity as well as quantity of Antimould.

If you are in Ghana or Nigeria and need to buy Bread Anti Mould, kindly Call/WhatsApp for our Accra and Lagos selling centers as we will supply to customers Nationwide.

JOIN MY NEXT PHYSICAL CLASS FOR N15,000.00 OR GHC300. Click here

JOIN MY NEXT 10 DAYS ONLINE FOUNDATIONAL CLASS FOR JUST $3, N1000, Ghc20. Click here.

JOIN MY ONLINE VIP CLASS FOR Ghc120, N8000 or $15 (Comes with Pro VIDEOS and eBooks) Click Here

Grab your Bread Baking Combo VIdeos and ebooks for Ghc120, N8000 or $15. Click Here to request Bank Details or Momo number

👆🏻👆🏻👆🏻WhatsApp or Call: +2349028854666(Nigeria) , +233551689453(Ghana

Read also important articles:

21 Bread Baking Challenges and Solutions explained

How many loaves can you bake from.one bag of flour(50kg)

10 Commandments of Bread Baking

WHY YOUR BREAD SPOILS IN FEW DAYS AND HOW YOUR BREAD CAN LAST 10 TO 15 DAYS SHELF LIFE

Why you should stop using Bread Improvers

6 Laws of money to follow that will make you rich

10 major changes you will need to apply to give your bread weight

11 secrets you need to know about salt in bread

9 thins you must know before starting your bakery

What are dough conditioners and how to use them for bread baking

Why you should stop using Bread Improvers

While the bread baking industry is taking a new twist and shape with cost of baking ingredients getting higher daily, there are many who would not be able to withstand the cost of production in order to make profit. This is where businesses or bakeries are collapsing while others are springing up faster for profit and I have exclussively written about the right recipes in my book CHEF HENRY'S PERFECT RECIPE EBOOK which is selling for N3000 or Ghc50.

Read also important articles:

21 Bread Baking Challenges and Solutions explained

How many loaves can you bake from.one bag of flour(50kg)

10 Commandments of Bread Baking

WHY YOUR BREAD SPOILS IN FEW DAYS AND HOW YOUR BREAD CAN LAST 10 TO 15 DAYS SHELF LIFE

Why you should stop using Bread Improvers

6 Laws of money to follow that will make you rich

10 major changes you will need to apply to give your bread weight

11 secrets you need to know about salt in bread

9 thins you must know before starting your bakery

What are dough conditioners and how to use them for bread baking

When I say people should not use Improvers, some bread bakers in Lagos, Abuja, Portharcourt, Kumasi, Accra, Kasoa, Nkawkaw, Takoradi etc find it controversial.

Simply put, I don't use Bread Improvers. And my VIP Bread Baking ONLINE and Physical Classes don't use Improvers too. You can join my next Foundational Bread Class for Ghc20 or N1000 by clicking here

Improvers are good in any case and meant to give volume to your baked good for commercial purpose. But it ends there. However, if you have the right bread recipe that gives your bread the right commercial volume, yummy and rich, longer shelf life of 15 days and you can also most importantly eliminate cost and save money from production, you will understand the reason I don't recommend improvers.

Let me spill the beans: There are ingredients that has improvers as components. You don't need to buy improvers and add again to your mixing. Otherwise, what you have been doing is duplicating and adding up more costs. Bread baking is science and it's time people understand this.

WhatsApp: +2349028854666(Nigeria), Ghana(0551689453)

JOIN MY NEXT PHYSICAL CLASS FOR N20,000.00 OR GHC300. Click here

JOIN MY NEXT 10 DAYS ONLINE FOUNDATIONAL CLASS FOR JUST $3, N1000, Ghc20. Click here.

JOIN MY ONLINE VIP CLASS FOR Ghc155, N12,500 or $25 (Comes with Pro VIDEOS and eBooks) Click Here

Grab your Complete Bread Baking Professional Videos and ebooks Combo by Chef Henry for Ghc120, N8000 or $15. click Here

Click Here to request Bank Details or Momo number

👆🏻👆🏻👆🏻WhatsApp or Call: +2349028854666(Nigeria) , +233551689453(Ghana

Buy Chef Henry's Perfect Bread Recipe and Video for N5,000 or Ghc80.

Pay to: Nigeria: Zenith Bank: 1017249190(Bakers At Work) or Call/WhatsApp +2349028854666 and your ebook or ebook and video will be sent via WhatsApp for immediate Download.

Ghana: WhatsApp me on +233551689453 for MTN Momo number and you shall Download your ebook and/or Video