10 THINGS TO DO WHEN YOUR BREAD BAKING BUSINESS IS FACING CHALLENGES

 

Bread bakeries and baking businesses like any other type of business will go through challenges. But how you handle it is important. bread business no doubt is lucrative, but it also comes with it's challenges 

May bakeries in Africa faces challenges ranging substandard flour quality, power supply that's not stable, problem of not being supported by government and even your community etc.

Apart from the above which are normal challenges, some bakers and bakeries are being affected negatively due to belief systems in spiritual forces like witches being the cause of their business failures.

I do know it's important to respect people's belief system, however, below are how you can take practical steps that can change your business for good results if it's going through turbulence.

I have given you ten powerful resources and steps that can help you get focussed to rise again. These are part of what I teach in my online professional bread classes as well as physical bread baking classes.

1. LOOK AT YOUR RECIPE AGAIN AND RE-EVALUATE IT WITH HONESTY.

Most times, it's not a spiritual matter, but technical issue. Check your recipes, your dough consistency and development, mixing methods, hydration, proofing and baking time as well as heat level and oven temperature. Solving these technical issues is very important to resolving your challenges.

You have to get the services of a mentor to access things and give you fresh start. 

Buy complete Bread Baking and Practical business ebooks and videos course .

JOIN MY NEXT PHYSICAL CLASSES IN ACCRA, KUMASI, LAGOS AND DELTA.

CLASS FEE IS GHC1200(GHANA), N100,000(NIGERIA). REGISTER NOW. 

WHATSAPP: +2349028854666( NIGERIA)

GHANA: +233557416312

ONE ON ONE PRIVATE BREAD CLASS AT YOUR LOCATION/FACILITY: GHC4500

JOIN NEXT ONLINE PROFESSIONAL CLASS.

FEE: GHC299(Ghana Cedis), N19999(Nig Naira).. 

International $20.

2. USE RIGHT INDUSTRIAL INGREDIENTS FOR BREAD

Many things can ruin your product quality. Expired ingredients, low gluten flour will damage your bread product.

Buy and use quality industrial ingredients, Softener for soft firm bread loaves,  antimould for long shelf life, EDC for chewy bread that bribgs out very elastic loaves with volume, and good rising. Source for high-quality ingredients. Invest in ingredients even if it costs more. Using low quality ingredients will cost you business failures. 

The more you use quality ingredients for your baking, the better your unique taste will be and the more loyal customers you will have 

To buy quality bread baking ingredient in Ghana, from our Accra and Kumasi sales point where we send ingredients nationwide, Whatsapp :+233557416312

For Nigerian purchase nationwide, Whatsapp: +2349028854666

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. INVEST IN LEARNING NEW BAKING TECHNIQUES 

You don't have to use the old way continuously. Learn new things in order to improve your business and baking 

You need to know much about science of bread baking and bread processing. 

Don’t stay stuck in the same old way. Trends evolve. Learn about autolyse, preferment, hydration, and better mixing techniques. 

Bread mixing is more than just adding water and flour together. There are processes. Applied knowledge will break both spiritual and physical challenges.

Click here to register for Online Professional Bread Class.

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

4. PRAY AND PLAN ALONG.

If you are the type that believe in prayers, you have to pray and also plan. Work and pray, seek diving guidance and wisdom. Write down your goals and try to find out why and where things went wrong.

Hard-work, smart thinking, patience and practice pays.

5. RETAKE YOUR BUSINESS FROM "WITCHES AND WIZARDS

 Most people who blame their challenges and failures in business on witches sometimes sufer from a different type of 'witch', and that 'witch' is FEAR. Not every failure is from spiritual forces. Take charge, be fearless, shift your mindset from fear to victory. Speak positive to your situation. 

6. OBSERVE YOUR ENVIRONMENT 

The environment where you bake may affect your product quality. From heat, dust, water type can ruin your dough. 

When we started earlier in Delta, my bakery was located and still located where there is gas flaring from an oil company. All our bread will scatter just the next day and customers keep complaining. I had to fix this with a technique I researched, implemented and things returned to normal.

7. GO ALL OUT THERE AND MARKET YOUR BRAND. Keep talking about it, create awareness. Even if you have the best baked bread and well packaged, no one will buy if they don't know about it.

Promote your bread on social media, from  Whatsapp, TikTok , Facebook, Instagram etc. 

Undertake road shows, give gifts, go to worship centers and local shops. Make your product visible to attract customers. See what we do.

8. SEEK FEEDBACK FROM CUSTOMER AND BE OPEN TO CRITICISM, EVEN IF ITS NEGATIVE.

Let people taste and tell you the truth—even if it hurts. That feedback may carry your breakthrough. Don't block your blessings with pride.

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

9. YOU HAVE TO BALANCE YOUR BUSINESS AND SPIRITUAL LIFE TOGETHER. Faith without work is vain. Attend churches, mosques, fast and pray. But also upgrade your baking skills, attend seminars, workshops, read and study blogs and you will make progress.

JOIN MY NEXT PHYSICAL CLASSES IN ACCRA, KUMASI, LAGOS AND DELTA.

CLASS FEE IS GHC1200(GHANA), N100,000(NIGERIA). REGISTER NOW. 

WHATSAPP: +2349028854666( NIGERIA)

GHANA: +233557416312

ONE ON ONE PRIVATE BREAD CLASS AT YOUR LOCATION/FACILITY: GHC4500

JOIN NEXT ONLINE PROFESSIONAL CLASS.

FEE: GHC299(Ghana Cedis), N19999(Nig Naira).. 

International $20

10. WINNERS NEVER QUIT, REINVENT INSTEAD. Every challenge or failure is an opportunity for greatness. You may need to change your name, change bread type and your packaging also. Do things differently and you will smile once again to the bank.

I wish you a new beginning 

Chef Henry Omenogor

CEO, Bakers At Work

Author: Bread Baking University Bundle eBooks and Video Package Course.

Download  BREAD BAKING OPERATIONAL GUIDE Manual( Complete Video and eBooks)

JOIN MY NEXT BREAD CLASSES

PHYSICAL CLASS CLICK HERE

ONLINE CLASS CLICK HERE

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)

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

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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

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