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

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