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
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