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

Showing posts with label Ghana bread baking. Show all posts

HOW TO START AND RUN TO A SUCCESSFUL BAKERY.; THINGS YOU MUST KNOW

The bread baking business is changing fast and getting more profitable by the day, for those who know the secrets and the are applying it

Yesterday's methods are not what you will use today anymore if you want to make success. Today's methods are for future successes.

Bread Baking need more creativity, innovation today. You need to have the right knowledge for success. If you don't, you will keep buying more ingredients you do not need and will keep spending more in terms of cost of productions and getting wrong results. This J's why I am writing this to teach you

For example, many are still buying and adding bread improvers when most of the industrial ingredients has improvers as part of the components used in producing them.

Go to South Africa, Kenya, Nigeria, USA, UK, Cote D'Ivoire, Tanzania, Malawi, Cameron, Kenya, Canada etc bread is bought daily and remain one source of lucrative business. And its not fully tapped.

Wherever you live, any community, you can start and make money from bread baking.

But while bread bakeries of different types are springing up daily, those who hold the right and advanced knowledge are always excelling, while those who don't are frustrated. The following are what to consider to start and run a successful bread bakery business in your community.

Download your Professional bread baking Recipes and Baking ebooks, books and video "BREAD BAKING UNIVERSITY BUNDLE COURSE". Click here

Join our next physical bread class in Kumasi, Accra, Lagos, Delta. Click here

Join next Online Basic Bread Class (Whatsapp or Telegram): Ghc50 , N3,000, $30 etc Click here

Join next Professional Advanced Bread Baking Online Class. Ghc200, N12,500, $50 Click here

Call for One on One Private Bread Baking Class in your one location, bakery, home etc. You will start selling as we kick of with your baking. All you need is your Oven and Pans..

Fee is Ghc4,500 across Ghana.

Fee is N350,000 in Naija

Call/Whatspap: +233557416312 (Ghana),

Call/Whatsapp: +2349028954666(Naija)

Email: bakersatworkofficial@gmail.com

1. HAVE EXPERT KNOWLEDGE : The New Money is knowledge. I have always emphasized on this. But the average person with limited thinking will always think he should start without learning bread baking and business skills. He or she is prepared to just copy some free recipes online to run his business

Don't copy FREE recipes on the internet and start baking commercial bread with it. No one will give you secrets of baking chewy, yummy, firm bread that doesn't collapse or that lasts longer than 10 days shelf life for free. YouTube videos and others will tell you to use warm water for bread baking and you will follow. What they don't tell you is that the recipes is for home bread and not commercial, or that they are using the videos to generate traffic. Once you are going into commercial bread baking, you need commercial bread recipes.

Recipes are sold. I have written my book "BREAD BAKING UNIVERSITY BUNDLE PACKAGE (Book of Bread Recipes) from my over 12 years experience in helping bakers, bakery owners, upscale successfully their business as well as teaching practically, physically nationwide in Nigeria and Ghana, running online practical bread classes to the globe.

2. USE THE RIGHT COMMERCIAL INGREDIENTS: Most of the complaints I have from people, bakers from different countries include their bread not heavy, bread collapsing when out of oven or inside the oven, bread did not rise, bread is hard, bread is smelling like alcohol, bread is burning, bread is flat, bread is strong, bread does not have volume to fill up your pan etc. Don't pretend you don't know that you need to do something different.

Baking commercial bread require commercial ingredients. And you need to know the right commercial bread ingredients to add, which are actually approved by FDA, NAFDAC etc, and what is not approved.

Some people use the wrong substances, sometimes poisonous, to achieve volume and sweetness. For example ignorant and wicked bakers uses Saccharine as sweetener, and potassium bromate to have volume, whereas these substances are banned by government's food and drug agencies. Once you are caught, your business is closed and sanctions imposed. Bromate has the tendency to causes cancer, and you will start scratching after eating bread made with Saccharine. Don't go this way. When you are caught by the authority, your business will be closed and you could go to jail.

3. GET THE RIGHT EQUIPMENTS: You don't need to break the bank to get basic equipments for starting a bakery. Some people just wake up and start buying what they don't need. Get expert advise, get expert knowledge.

You don't have to buy an Oven for example which will end up baking only cake and this is the reason some people are baking wrong bread with all sorts of challenges. Not all oven bakes bread, but almost all oven can bake cake. The reason is simple. Bread flour is made from hard wheat, while cake flour is made from soft wheat. This is a sound and solid knowledge you should have before venturing into this business.

But since you don't have knowledge, the oven maker sells oven to you deceiving you it's galvanized and padded, and you paid because you don't know and also because it's cheap. Bread oven should be galvanized and padded, good heat circulation and regulation, above all must cook bread evenly.

Your bread is spoiling fast partly due to Oven. Bread oven require standard temperature. Learn how oven works, how bread dough behaves inside the oven etc.

Also, your pans, trays require quality and right sizes. You need to buy pans for bread sizes that sells, and not just anyone that you see.

Download your Professional bread baking Recipes and Baking ebooks, books and video "BREAD BAKING UNIVERSITY BUNDLE COURSE". Click here

Join our next physical bread class in Kumasi, Accra, Lagos, Delta. Click here

Join next Online Basic Bread Class (Whatsapp or Telegram): Ghc50 , N3,000, $30 etc Click here

Join next Professional Advanced Bread Baking Online Class. Ghc200, N12,500, $50 Click here

Call for One on One Private Bread Baking Class in your one location, bakery, home etc. You will start selling as we kick of with your baking. All you need is your Oven and Pans..

Fee is Ghc4,500 across Ghana.

Fee is N350,000 in Naija

Call/Whatspap: +233557416312 (Ghana),

Call/Whatsapp: +2349028954666(Naija)

Email: bakersatworkofficial@gmail.com

4. BE ENTIRELY DIFFERENT: You see author, John Mason wrote one of his books titled "Imitation is Limitation". Don't be a second fiddle. Don't be like some bakers who start their bread baking by baking exactly what others are baking, having the same packaging, having the same taste, same aroma and size of bread as well as pans. Innovate, be creative, be different.

5. START SMALL AND AIM BIG: Rome was not built in a day. You must start small and grow. Don't be a chicken. If you want to start a bakery business as an escape route to money making or shortcuts to riches, do not start as you will be disappointed. Business require patience, growth and progress. Once you have the foundation right, your business will grow fast, with profit.

6. LEARN BREAD SCALING AND COSTING: Let me paraphrase this. Learn business of bread baking. Many people can bake nice bread that's rich and sweet, but they are loosing money because they don't understand the business of bread baking.

When prices of ingredients increases, bakers without knowledge of costing, scaling and ability to adjust start struggling. This is where you find the category of people who are selling off their equipments with wrong reasons being given to the prospective buyer. Business is mathematics, bread business is a business of numbers.

You must have the ability to know how many loaves or rolls you should scale and produce from one bag of 50kg flour and what to do smartly once the prices of goods goes up.

Download your Professional bread baking Recipes and Baking ebooks, books and video "BREAD BAKING UNIVERSITY BUNDLE COURSE". Click here

Join our next physical bread class in Kumasi, Accra, Lagos, Delta. Click here

Join next Online Basic Bread Class (Whatsapp or Telegram): Ghc50 , N3,000, $30 etc Click here

Join next Professional Advanced Bread Baking Online Class. Ghc200, N12,500, $50 Click here

Call for One on One Private Bread Baking Class in your one location, bakery, home etc. You will start selling as we kick of with your baking. All you need is your Oven and Pans..

Fee is Ghc4,500 across Ghana.

Fee is N350,000 in Naija

Call/Whatspap: +233557416312 (Ghana),

Call/Whatsapp: +2349028954666(Naija)

Email: bakersatworkofficial@gmail.com

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

Spiral Mixer VS Local Milling Machine.. What's best for bread Making and which should you buy

So you want to start a bakery and confused what machine should be bought for milling and mixing your bread dough? Read through to make your own decisions.

During one of my Physical Bread Baking Classes in Lagos, a lady who have been baking from home and selling but was having challenges came from Ibadan, Western Nigeria to attend. Her bread was not coming out well, not smooth, not stretchy or elastic and very crumbly. She uses an English Spiral Mixer for her bread mixing and milling. Unfortunately, she bought the wrong Machine. Single Speed, single phase..

As I travel to homes and places for my one on one trainings all over the regions in Ghana, 95% of the people starting or running bakeries uses local milling machine to make their their bread. When I was starting my bakery in Sapaeiman, Fise and Festus areas where I ran my hot bread kitchens in Ghana, I used the local milling machine.

All my trainings in Medoma, Santase and Apiaedu areas in Kumasi, local milling machine was all we used. In Sunyani, Kasoa, Atadeka, Garu, Bawku, Mallam, Darwenya, Tema, it's all we used.

When I started my training in Lagos, Nigeria, I used local milling Machine as well as my training in Enugu.

Now listen, one of my clients in Ekiti who runs an NGO uses a local milling machine. She has been complaining about who should help her operate the local machine.

Another of my client, a fresh graduate in Portharcourt, Rivers state uses a local milling machine and sent me message about her frustrations in operating the machine since it is man-powered or manual. She was advised to buy local milling machine that was installed on the ground of a three bedroom building.

Buy Now: BOOK OF BREAD RECIPES & Bakery Operarions.. Butter bread, Sugar bread, chocolate bread, wheat bread, how to get NAFDAC/FDA number, how to print nylon, bakery operations. Click here to download now

Moreso, I have many bakers who are using the Spiral Mixer to run their bakery, and are also complaining about the quality of their bread. They complain that their bread does not draw, it's not chewy, it comes out hard, not elastic, crumbly.

The same way those using the local milling machine is complaining. So I am addressing it today.

WHAT IS THE PROBLEM HERE AND WHAT MACHINE IS BETTER? LOCAL OR SPIRAL MIXER?

I have used the two types of machines. Both local and English. When I was putting up my final permanent bakeries, I had to critically consider lots of factors, to buy local milling machine or buy a spiral mixer.

If you are using local machine or spiral mixer, you have to understand that you must use the right bread recipe for both to work well. I have seen bakers who just pour ordinary water to mix their bread dough, they don't use industrial bread baking ingredients and don't even use EDC for their bread mixing. Yet, they want the machines to do wonder. It's not possible. Machine does not make bread good. It's your mixing, ingredients added, methods applied that gives you good bread.

First thing you need to do is to change your recipes. Don't copy recipes along your street and think all should go well. Those bakeries you know are selling well and people are rushing their bread has secrets you should know. Understand how ingredients works and change your mixing methods. Don't just pour ingredients anyhow and expect something Wonderful. I have provided a comprehensive details on how to start a commercial bread baking and make profit. I have made my knowledge into a complete ebook series to help succeed.

LOCAL MILLING MACHINE:

ADVANTAGES:

1. It will mill your bread very smooth.

2. It does not use electricity to be powered.

3. It is powered by motor.

4. It will degass very well your dough and remove pocket of air in dough.

DISADVANTAGES:

1. You need to install it inside the ground, hence your building is permanently condemned and strictly for the machine.

2. It is operated by man-power. If you don't get the boys to operate it, you won't work.

3. The machine could cut hands of operators. Check most bakers and you will see one, two or three fingers are complete cut off. Highly prone to accident

4. The environment is very dirty and not hygienic.

5. Operators will sweat and those sweat goes to the bread dough, contaminating it.

6. It is more costly to install than Spiral Mixer. It has several components you must buy and install all into the ground.

7. Vibration of machine will affect building over time.

SPIRAL MIXER

ADVANTAGES

1. It's plug and play. Once you buy, you start using by just plugging to a wall socket.

2. It has both mixing of bread dough and milling. Milling is Slow speed, Mixing is fast speed.

3. When ingredients are added in the right way and recipes, you produce a very smooth, elastic, chewy and degassed dough.

4. It is computerized. Set the timer, once it's time, machine will stop and you start cutting and panning.

5. Maintenance is very easy. Just clean.

6. You can move it to any where.

7. It does not occupy space.

8. Anyone can use it. It does not require strength.

9. It is cheaper than buying a local miller.

10. Very neat production and hygienic.

DISADVANTAGES

1. Uses electricity.

My recommendation:

We are in a new world, new opportunities, you don't have run a business in a hard way. Be smart. Buy a Spiral Mixer and use the right recipes, mixing method, right ingredients for your bread baking and bake bread that's chewy, elastic, draws, yummy, rich, long lasting till over ten days. And then smile to the bank.

You can grab my new ebook and be successful.

HOW TO SETUP/START A BREAD BAKERY IN GHANA AND NIGERIA

You are here because you are interested in starting or improving on your bread baking business.

Know all you need to start and run a lucrative bread Bakery. Bread Bakery business is lucrative, but need very unique secrets for a bakery owner to thrive. Baking is an art and science. Once you apply the wrong principles, all other things will go wrong, including the end products.

See two of my lastest successful clients.

Below is my client in Kumasi, Ashanti Region Ghana during her Physical One on One class with me in Apiaedu, Kumasi.

Successful Port Harcourt client above.

A bakery owner needs the right information and method to follow for success. This is the single reason A1 bread in Ghana was established and sold everywhere from Greater Accra, to Nkawkaw, Kumasi etc and the business was sold finally to international partners for a fat sum.

Read to the last and have all the needed information.

My name is Chef Henry Omenogor, and you may have seen or heard or read about me and /or my business activities on the Internet, social Medias (TikTok, Facebook, Instagram ) or Radio, TV or Newspapers.

Over the years, I have have been training and establishing bakeries and bakers for the past ten years, I have written books and shot video course as guides for bakers and those aspiring to become bakers and bakery owners.

My latest Book bundle is BOOKS OF BREAD RECIPES AND OPERATIONS and it covers all you need to start and succeed in the bread industry. Click here to access and download the bundle books and video bonus. It's N6,000 or Ghc120 till 20th December on promo basis.

My US based Ghanaian client who trained online with me to start her bakery told me a story: She said Ghanaians who visit or travel to US flaunt Bfoster Bread they bring from Ghana to US when they travel. It's a rich bread.

When you visit ShopRite Baking section at the mall, in Accra Mall, Achimota Mall, Ikeja ShopRite, Maryland, Leki, Kumasi, Abuja, Takoradi etc, you will see people queueing for fresh bread. You need to ask yourself what the secret is. All these companies thrive and know some secrets on starting and running a lucrative bread baking business.

Unfortunately, some of us would want to cut conners to start a bread bakery or bajing business and they end up failing.

I repeat, bread business is very Lucrative. We have helped Bakers in Kumasi, Sunyani, Garu, Tema, Ho, Kasoa, Kokobite, Techiman, Takoradi, West Hills, Atadeka,Begoro, Ashanti Mampong, Takoradi, Wenchi, Waliwali, Bolgatanga, Bububura, to mention a few in Ghana and Lagos, Awka, PH, Abuja, Jos, Asaba, Ekpoma, Benin City, Enugu, Ibeju Lekki, Gbagada, Ota, Mowe, Ekiti, Kaduna, Bauchi, Kano, Oshogbo, Ijebu Ode, Omoku, Plateau, Kano, Ognomoso, Benue etc to setup bakeries from scratch and trained them along with their staffs to bake bread that lasts ten to fifteen days shelf life.

And they are thriving and handling the challenges in the industry. While some bakeries are collapsing, a lot are thriving even in Post Covid era. It's is of note that more bakeries sprang up due to demands for bread when Covid started. You too can.

The following are steps you need to take to be able to start and run a successful bread baking business. But see more successful clients we have trained before you read the steps.

Chef Henry with legendary skit Maker and Video Vixen, Ghanaian actress and entrepreneur Maame Esi, during her One on One Bread Baking Class in Takoradi... Today she is the Owner of 2K Bread, Takoradi

Below is chef Henry in a. One on one Training Class in Techiman with the new bakery owner.

Following are what you need to consider for a successful bakery business.

1. Carry out critical research in the industry within your community: Your baking business starts within your community. You need to understand what sells in your community first before venturing into this business. Don't assume.

Your community may be interested in only Ghc10, Ghc1.50, Ghc20 or N100 Or N200 or N1000 bread, they may not be interested in sliced bread or it's also possible they like bread that is sweet rather than the one that is salty. For example, in Kumasi, they buy BB Bread which is well buttered than others. In this case, you need to give them a product that is rich in butter.

My latest Book bundle is BOOKS OF BREAD RECIPES AND OPERATIONS covers all you need to start and succeed in the bread industry. Click here to access and download the bundle books. It's N6,000 or Ghc120 till 20th December.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

2. Get expert training: YouTube is nice to learn crafts but won't give you a commercial bread baking formula. YouTube videos will teach you what you may need to know with 1 cup of flour, but won't tell you the real secrets you will need to apply such as real commercial ingredients, baking formulas known by experts. This is where most people keep struggling.

Learn bread baking crafts from experienced bakers. A simple advise you will gain from a mentor can prevent you from a future costly mistake. Unfortunately, many would-be-bakers are still making the mistake of trying to open bakeries through short-cuts. If you are not ready to invest in your future or a business that you want to venture into, you are bound to fail.

You don't have to use ordinary water to bake bread, you don't just fetch water from tap and use in mixing bread dough, you need to add soy flour for bread, you don't need to use warm water for bread etc

I took a one year tutelage from my mentor who was baking 14 bags of bread flour daily.

Buy books, videos, attend seminars, have mentors, read, study and study, practice. You can't go far in this competitive business if you don't want to learn.

Whether you live in South Africa, Ghana, Tanzania, United States, England, UK, Ireland, India, Mali, Kenya, Ethiopia etc, you need the right principles to bake a good bread that last at least 10 to 15 days shelf life. You need mentoring. Bakeries we have trained and opened in Awka, Asaba, Kumasi in Ashanti, Sunyani, Garu in Upper East Ghana, after Bawku, Mali, Ekpoma, Lagos, Mowe, Tema, Darwenya, Kasoa, Kokobite, Kasoa, Atadeka etc are all thriving and we still offer them consultancy services.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

Picture below is my One on one training in Kumasi. This bakery has grown

You can call/WhatsApp for One on One training in your own location in Ghana (4 days intensive for Ghc3,500 including ingredients) WhatsApp:(+233) 0551689453 and schedule your class.

Or for N180,000 in our location or join our next Lagos Class N40,000 (3 days) Call/Whatspp: +2349028854666.

You can join our Online Bread baking Class if you can't attend the physical class as follows:

FOUNDATIONAL BREAD BAKING ONLINE CLASS: Just WhatsApp: +233551689453 (Ghana), +2349028854666(Nigeria)

VIP BREAD BAKING CLASS: Comes with Bread baking ebooks on bakery operation, Full baking Videos and practical online class: Ghc440or N22,500.

WhatsApp me on : 0551689453(Ghana), 09028854666(Nig).

Below is one of my latest successful client, a lecturer in Edo state University Ekpoma.

3. Understand and buy right equipments: Here again is the reason people fail in bakery business. They want to start with buying cheap equipments to make bread and the result is a tragedy. Their bread gets spoiled in few days fast, their bread collapse inside, taste like alcohol, comes out crumbly all these are as a result of buying substandard equipments.

Don't go to an equipment company to buy equipment just because you hear or someone told you to buy. Learn, understand the details and science of equipments and get expert advise before buying. I have had people buy what they don't need, some expensive before coming to our trainings. For example, I had a Ghanaian one on one client who returned from UK to start her bakery in Ghana. She had bought a particular mixer which never worked. She had to start buying another to run her business.

An attendee to my monthly physical classes bought a Mixer and was having challenges with it because it was a wrong one. Her mixer is for cake and not for bread. These are some of the mistakes people make.

Some want to start with bread baking ovens but end up buying Ovens meant for cake. Cake uses a different type of flour which is soft flour made from soft wheat while bread is from hard flour which is made from hard wheat . Bread ovens have different qualities compared to cake ovens. Bread ovens bakes cake but cake ovens won't bake bread.

Oven you should use for bread must be galvanized and padded.

You also need to know if you are going to use fabricated, rotary or deck ovens. While some ovens uses both gas cylinders and electricity to work, others uses only gas. All these contribute to cost of production

Another factor is your pan quality. Don't buy pans made from Aluzinc. They will go bad soon or keep giving your bread stains or absorb yeast fermentation during over-fermentation and your bread starts smelling alcohol. In my class and books, I have detailed how to correct this.

We sell only galvanized pans.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

4. What type of bakery do I want to start: Be careful here even if you have plenty cash. Try starting small. There are different types of bakery, from hot bread kitchen, restaurant Bakery, full bakery and automated bakery, home bakery, balcony bakery etc You can start from small a fabricated ovens to five bag ovens per day. However, you may use a quarter bag oven to bake four bags of flour daily. All you need is to understand the science of oven and I have explained all of these in my ebook and classes, online and offline.

My latest Book bundle is BOOKS OF BREAD RECIPES AND OPERATIONS covers all you need to start and succeed in the bread industry. Click here to access and download the bundle books

It's N6,000 or Ghc120 till 20th December.

This half bag oven below is padded and Galvanized and will give your bread quality and longer shelf life.

5. Branding your bakery product: Some would want to bake good bread and package it with local rubber or nylon and start selling. I have met old-timers who bake good bread but are stunted in terms of sales and expansion because they use only local nylon or rubber. Get a good branded nylon or rubber to package your baked product with your name. You can creatively use SPECIAL BREAD nylons or rubber to sell your product. Just buy already made nylon or rubber branded as SPECIAL BREAD as seen below and your patronage will rise.

However, I have detailed in my book how to go about Brandi g and printing your bread nylon for your bread. If done wrongly, you may be a victim of nylon printers. You need to understand the process, understand how you could be cheated and your business held to ransom by nylon printers who would hold back your printing palates, stereo or block.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

6. Know the cost of starting a bakery, don't asume. You need an expert guide to know the estimate cost of starting a bakery. In Ghana, you can start from Ghc500 from home. In Nigeria, I have many clients who started with their kitchen oven and grew into a full bakery. You don't need to break the bank.

I ran my bakery from home in Sapeima, Accra, I had a containerized shop at Fise and Pokuase in Accra, Ghana, a Baking Shop in Lagos and had also worked by renting bakeries in the beginning. Applied knowledge is power. And it grew into a built three bedroom Bakery.

For full cost of starting a bakery, refer to my ebook.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

7. Understand About Operation: People get excited with bakery and baking business. But start getting weighed down due to wrong applications. You need to know how a bakery is operated; Staffing, costing of baked goods, how to package and how to sell or distribute your bread.

Some come into the industry with assumptions; They have the thinking that "We will bake and start selling and money will start flowing". Yes, money is going to flow, but it's only when you do the right things first. Don't cut conners.

Know how much it cost to produce one loaf of bread.

Know how many loaves of N100 or Ghc1.50 bread you will have from one bag of flour and profit. Know which bread size is more lucrative and which one has lesser work involved. Know how to buy quality equipments for standard price.

Know the secret ingredients to add that will give your bread the right commercial volume.

Know what ingredients that you are not supposed to add to bread. For example, substances like Saacharine and Bromate are harmful and Food agencies the whole world has banned them. Also, don't use bread improvers as they are all waste of money.

Aside the above, there should be a system setup in place for a bakery to operate in independent departments. Put all these in place.

My latest Book bundle is BOOKS OF BREAD RECIPES AND OPERATIONS covers all you need to start and succeed in the bread industry. Click here to access and download the bundle books.

It's N6,000 or Ghc120 till 20th December.

Understand the science of flavours that but players are using to outsell the low rangers.

8. Have the right Recipe: You may have all the above in place. Once you don't have the right Recipe for your baking and you start gambling on what type of bread to bake or looking for a bakery around you who is supposed to be your competitor or trying to cut conners to own a special recipe, your business is already gone.

Create your unique recipe and product brands that are perculiar to your business, let it be rich and you will have a pride of place in the market place.

Invest in your business. You need the right Recipe, right way to bake bread and bring out good loaves people will buy. You want to bake Tea bread in Ghana, Agege Bread in Lagos, Butter Bread, Sweet or Sugar Bread etc, you need the right and working recipe. Some would buy other bakery bread and wonder why their bread is rich, milky, chewy and heavy and elastic. They have secrets which you can't figure out free.

Lots will ask 'should I use cold water or warm water or ordinary water to mix my dough?', 'should I add Soy flour to my bread or corn flour?',' what quantity of yeast should I add that will be ok?'.

'What baking process should I apply?', 'What mixing method is good?' See below all type of bread you will learn in my book.

9. Know how to seal your nylon or rubber with bread sealers. You need to work fast and smart. You don't need to start tying the neck or mouth of your bread with ribbons 🎀 using manpower.

Use easy bread selling machine and work smart when you have volumes of bread to package. Request for a free demo or video on bread sealing machine by sending me a WhatsApp message.

10. Science of bread marketing and selling: In Ghana, Tea bread is lucrative. I know of a family in Amasaiman who bakes and sell five bags of tea bread daily all from home and it's gone in early hours daily. Hey have only pans and galvanized Oven. In Nigeria, Age bread sells in the west. A type of bread that sells in one region or state may not sell in another. Some like fluffy and thick bread while in another areas, they may like it chewy and rich in butter.

Selling bread is a science. While many are succeeding, others are not. Some may have good baked bread🍞but don't know how to sell bread. Having repeated customers is what give life to your baking business. You need to master this to succeed.

Knowing how much profit you need to make from a single loaf of bread, 10kg of bread, 20kg of bread, 25kg of bread and 50kg of bread is important before you start baking. Knowing also how to scale or cut into sizes your bread dough is important.

HOW TO ACHIEVE THE ABOVE:

In my vision to help bread bakers start their businesses, I have been involved in live Physical trainings, Online Distance Trainings(My Online Global School 🏫 which you can access 24/7 ), as well as my Video and ebook Products. You can lay your hands on any of my products below to start your bread baking business or improve your bread baking business with unique recipes and step by step guides.

JOIN MY NEXT PHYSICAL BREAD CLASS IN GHANA OR NIGERIA AND BECOME A SUCCESSFUL BAKER OR IMPROVE YOUR EXISTING BAKERY. CLICK HERE

Whatsapp me for One on One Private Training at your own venue. Whatsapp +233551689453 (Ghana) or +2349028854666

21 Bread Baking Problems and Solutions Exposed

Bread baking is an exact science that need to be mastered. Creating a commercially viable or home baked bread loaves that lasts longer than ten days fresh in terms of shelf life, time after time require a baker to have all the right ingredients to use in the right proportions and under correct conditions in order to create the required results.

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

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On daily basis, my emails, WhatsApp platforms are inundated with requests, questions and complaints from people starting or already running their bakery businesses, as relating to why their bread never cooked well, or bread falling and being hard after baking, some spoils in few days, so their customers keep returning their baked goods and more.

Following tips should help you to create long lasting quality breads and will help you know the problems and solutions in bread baking.

Problem: Not having a working Recipe for.quality bread:

Solution : Baking is a science and art. There are principles and you must follow it to the later. In my FOUNDATIONAL, VIP and MASTER CLASS Bread Online School as well as my physical live classes with clients, I keep telling them the need for a professional Bread Recipe. Don't reinvent the wheel. Follow what already works.

I created ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook) package for those who would want to start or having challenges with their baking to follow. Its a complete step by step Bread Baking and Bakery Management Home package you can download and follow in starting and sustaining your bread bakery.

I have also created CHEF HENRY'S PERFECT BREAD RECIPE which is a straight to the point bread recipe that works. This book is based on my spending money on researches, experimenting on various baking methodologies and ways to make good bread, my personal experiences in running a bakery as well as in teaching and establishing bakeries that has been doing well for others from Accra to Waliwali, Ho, Kuforidua, Takoradi and Kumasi to Sunyani, Bawku, Lagos to Cutonu, Abuja, Awka, Port Hacourt, Jos to Asaba, USA, Canada and London.

Get an expert training and make the right bread.

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)

Read also important articles:

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

Problem : Inaccurate Ingredient Measurements:

Solution: Measure ingredients accurately: Like it or not, you must as a matter of fact do the right thing by measuring your ingredients correctly. Use digital electronic scale to have accurate measurement. Don't use assumption when measuring bread baking ingredients as this is going to affect your bread taste and result. Either your bread becomes salty, taste like alcohol or bread does not rise to normal size.

Grab my ULTIMATE BREAD BAKING PACKAGE(Video+Bread Baking eBook+ Bread Costing ebook) package

Problem: Yeast proofs too fast.

Solution: Don't bring yeast in contact with liquid as this will easily activate it. When mixing, add yeast last to all other ingredients.

Problem : My dough is looking dry while I mix:

Solution: Climatic conditions affects your dough while you mix. Therefore it is important you check your dough for dryness. When dryness happens, it is important for you to add a little water at a time.

Problem: My dough is too wet as I mix.

Solution: Add a little extra flour. You must do this one tablespoon at a time.

Problem: I don't know the type of bread flour to use for making bread. Should I use any?

Solution: Bread is different from Cake making, meat pie, Chin Chin, Achomo Chips or Doughnuts. Bread uses Hard flour and Hard flour is made from hard wheat. Try buying any flour that is written hard flour. Pastries uses Soft flour which is made from soft wheat. Soft flours or plain flours are not good for bread because they don't have high enough gluten content. It is also important that you don't buy flours written as "gluten free" as they are not suitable for bread.

Problem: I don't know what quantity of salt to add to my mixing:

Solution: This is why you must use expert advise and recipe. Salt play a vital role in your bread staying longer, and also has the ability to control the growth of yeast.

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

Read also important articles:

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

Changing the salt percentage will affect your bread shelf life, taste and crust during baking process.

Don't start baking bread without having a scientific and professional recipe.

Problem: I don't know the right quantity of sugar that I should add to my mixing.

Solution: You need to understand the ratio and relativity of Sugar to Salt in your bread. When you have the wrong ratio, your bread may become salty. Sugar gives your bread a fast action with yeast, softens the effect of gluten in your flour to give a resulting nice texture.

Problem: How should I mix water and dough:

Solution: There are very secret mixing method used by old timers. You don't just pour water into flour and strategy mixing. I have deeply explained very simple secret methods that have worked for me after series of testing that guarantee your bread is chewy, last longer and looks very tender.

Problem : When I bring out my bread from the Oven, it collapses.

Solution: This is a disaster that bakers encounter and it happens all the time. You are mixing your dough wrongly. Change your mixing method. I have explained and written the right recipe in my CHEF HENRY'S PERFECT BREAD RECIPE book.

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

Read also important articles:

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

Problem: How much do I make from bread baked from one bag if 50kg, 25kg or 5kg flour?

Solution: This is where and why bakeries collapse. Some know how to bake bread but don't know about detailed calculation of costing and profit. You need to understand that business don't fail because they make bad product alone, but most businesses fail because of no profit. I have met bakers who are selling bread of N300, Ghc5, $5 for N150, Ghc3, $2 respectively because they have not learned how to cost and scale bread doughs. This is business suicide.

Problem : Can I make bread if I don't have machines and how do I go about it?

Solution: If you don't have machine, its not a problem. You can knead your dough with hand. I have covered how to make bread by hand mixing, local machine mixing and spiral machine. You can grab your packages below or attend our online.and.physcioa classes.

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)

Read also important articles:

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

Problem: I don't know if I should use margarine or oil in mixing.

Solution: Oils and fats are food for your bread mixing. It helps to enrich your loaf and improve its texture very nicely. You can substitute oil for margarine or butter in any case. However, there are percentages you must use relative to your flour quantity in terms of bakers percentage.

Problem: My dough rose and collapse before my baking.

Solution: Don't allow your dough to rise too much before baking. If this happen in the pan, don't worry, I have covered a technique for to bring it back alive in my Videos.

Problem: The bread did not rise enough.

Solution: You may have added yeast that is not active again or you have too much salt or too little sugar or your water or liquid was too hot.

Problem: Bread collapse or has sunk in the center:

Solution: Your salt percentage was lesser than the quantity you should add.

Problem: My bread is damp or wet.

Solution: You did not bring out the bread from pan on time after baking or after removing from oven and there was a resulting condensation that formed, thus making the loaf wet.

Problem: My bread did not cook in the center.

Solution: Try reducing the liquid a little.

Final note: You can make good bread that is attractive, fresh for ten to fifteen days shelf life and rich in quality that will serve your home or that will guarantee profit for commercial baking.

If you really want to go deeper into successful commercial bread baking or want to learn to make bread for your home, you have the opportunity of joining my Monthly and and ongoing classes or request a One in One bread class or grab your professional videos and ebooks