Six reasons your bread spoil fast and what you need to do

Does your bread spoil after few days? It's frustrating to have your bread go bad in one day or more as this leads to your bread baking business collapsing as a result of customers rejecting your bread. 

No one want to eat a bread that has gone mould, smelling, not even elastic or tasting awful. Once customers start negative talk about your brand, you are in trouble. 

These mini bread loaves above from our bakery last very longer than 12 days shelf life. There are bread and products that last 20 days and more. There is no reason why your bread should get spoiled in few days. Let's see six things or reasons your bread spoils fast and what you should do.

1. Wrong Water: If you are stating a bakery, the first thing you need to do is to know the type of water for bread baking. Not all water is used for baking bread. You don't just buy pure water, or fetch water from tap or from borehole. This is one reason your bread goes bad very easily in one or two days.

2. Wrong yeast. Yes yeast is the active ingredient that will activate your dough during mixing. Yeast for bread must be active, not expired and not exposed to air. I went to train a client in Port Harcourt in Rivers State. The woman walked across the road and bought tied yeast. We used it and our dough could not rise. This yeast was tied and may have expired or exposed to air and weak. Don't buy tied yeast. Buy packed yeast. 

Buy your Complete Bread baking Package - BREAD BAKING UNIVERSITY SERIES (Videos and ebooks) for N12,000 or Ghc250 or $50. BUY THIS BOOK SERIES ONLINE Click here or Contact us directly as below

Whatsapp directly on +233552689454(Ghana) or +2349028854666(Naija) or email bakersatworkofficial@gmail.com

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

3. Too much yeast: Yeast, there are bakers and bakeries from everywhere from Enugu, Lagos, Kinshasa, Waliwali, Techiman, Accra, Tema, Wenchi, Asaba, Nairobi, Nakuru, Mombasa, Homa Bay, Kitale, Monrovia, Kakata, Voinjama, Free Town, Fish Town, Kribi, Kumba, Bafoussam, Bafia, Bamenda, Abuja, Duala, Adis Ababa, Gondar, Adams etc who want their bread to proof fast and end up addi g too much yeast. Some also do not know the right percentage of yeast to add in their bread baking. You need to be consistent and know what quantity of yeast you should add to every quantity of flour you measure. It is important or your bread will go bad easily.

4. Wrong use of Salt: This is very critical. Unfortunately, most bakers neglect this aspect of bread baking. A wrong recipe will give you bad bread, the one that will spoil very easy. Salt act as preservative in your baking as well as gives it taste. Don't take spoons and start measuring salt. Your salt if wrongly used will give your bread wrong structure. Your bread will spoil easily and crumbles like garri when baked, then spoils fast. You need to use the right quantity of salt.

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

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5. Antimould: Let me say this clearly. You don't need a preservative to make your bread stay long. There are all sorts of preservatives that is week and not having any impact on your bread lasting longer. You need bread Antimould and you need to use ANTIMOULD STRONG. This will give your bread a fresh, long lasting taste and life.  Some people are duplicating ingredients. Preservative is a component in Antimould just as you have baking soda as a component in baking powder. You need to use the right ingredients for consistency, rich bread and good bread.

Whatsapp +233552689453 (Ghana) or +2349028854666(Naija) for your antimould strong today. We diver nationwide.

6. Wrong Recipes: So I went to Techiman in Bono Region of Ghana, I met a baker who owns a baking shop. He makes good local bread but it spoils very fast. He is using a local recipe that he got from a local baker. He is not using Industrial ingredients. He was wondering why his bread is not big and spoils fast.

I asked him some questions and understood what was wrong. Recipes, and a PERFECT one will improve your business. In totality, you need to make.commercial bread that's long lasting and has volume for customers to be happy. From the ingredients you are using to how to mix and proof and then bake, everything is science and you must not take it for granted or your baked bread will go bad in a day. 

You need a PERFECT BREAD RECIPES from Butter Bread, Sweet or Sugar Bread, Chocolate Bread, Cassava Bread, Cake Bread etc. You should should strive to be the best in your community. Make adjustments and improvements to be the best in your own industry. 

Buy your Complete Bread baking Package - BREAD BAKING UNIVERSITY SERIES (Videos and ebooks) for N12,000 or Ghc250 or $50. BUY THIS BOOK SERIES ONLINE Click here or Contact us directly as below

Whatsapp directly on +233552689454(Ghana) or +2349028854666(Naija) or email bakersatworkofficial@gmail.com

----- Join our next PROFESSIONAL ONLINE BREAD CLASS for Ghc440 or N18,300. Click here

Get a One on One physical Private Class at your own home, bakery or ours for just Ghc4500, or N180,000 and.kick.off with your bakery.. Whatsapp : +233551689453

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.

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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.

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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.

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

10 Days Bread, Biscuit,Drinks,Yoghurt & Ice Cream ONLINE Training

Would you want to start a skill or crafts business in Bread Baking, Biscuit Making, Tomatoes Paste Production for home use, drinks such as Kola Drinks, Orange drinks or pineapple drinks, Yoghurt and Ice cream production? Then read till the end and join over 4000 students to launch your home business

JOIN OUR ONLINE DISTANCE CLASS TODAY AND LEARN FROM YOUR HOME: Ghc20, N1000, $3 and your journey starts  now. Class is 247 Access, interact, ask questions, be guided and launch your Business. 

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At Bakers at Work, we have a singular mission of training and equiping our students with the right skills and foundation for them to start their own business. 

This class is the Foundational Class Membership is just $3, N1000 or Ghc20 and you can skip a plate of Banku or Eba to join.

HOW TO PAY AND BE ADDED TO THE CLASS:

Ghana: Pay to Momo: Call or WhatsApp on +233551689453 for.momo details to pay to

Nigeria: Pay by Bank transfer to Zenith Bank Act: 1017249190: Name: Bakers At Work; 

Send me a direct message on Whatspap to join the class: Click here.

Send your payment detail to (WhatsApp) : 0551689453(Ghana), 09028854666(Nigeria)

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( See Course Outline below) but first see more testimony before the course details below

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1. Bread Equipment and simple ones to use. Don't break the bank, start with what you have.

2. Unique Bread Baking Ingredients and how to use them.

3. The right percentage and quantity of Ingredients

4. How flavours influence your bread taste and unique flavours you should use. Don't use what others uses.

5. How to mix bread dough to prevent your baked loaves from collapsing after baking. 

6. How to use hand mixing, local machine mixing and spiral mixer mixing methods.

7. What type of water is needed to make commercial bread.

8. Types of bread and flavours to use and how to mix flavours.

9. How to mould or shape bread. 

10. Bread dough proofing or fermentation methods.

11. Baking bread and tricks.

12. How to make bread that lasts long upto 15 days

13. Bread preservation secrets.

14. Know how many loaves of bread you can make from one bag 50kg flour.

15. Baking of Butter Bread , Sweet Bread, Sardine Bread, Bread Rolls.

16. Making of Cola drinks like Coca cola of Africola, Orange drink like Fanta, Pineapple Drink, Yoghurt, ice Cream.

17. Washing Soap formulations.

18. Tomato Paste Production

19. Basic Biscuits Making.

20. How start your business.

Videos Clips, Video, ebooks downloads in the class and.oppprtunity for VIP.

More Testimony

HOW TO PAY AND BE ADDED TO THE CLASS:

Ghana: Pay to Momo: Call or WhatsApp on +233551689453 for.momo details to pay to

Nigeria: Pay by Bank transfer to Zenith Bank Act: 1017249190: Name: Bakers At Work; 

Send your payment detail to (WhatsApp) : 0551689453(Ghana), 09028854666(Nigeria)

And you will be transfered to the class.

Send me a direct message on Whatspap to join the class: Click here.

Please beware of scammers and call us/WhatsApp us on +233551689453/+2349028854666

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

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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

#ChefHenryBakingAndCraftsSchool

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