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.
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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.
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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.
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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.
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