CAN YOU USE BROMATE IN BREAD BAKING AND WHAT DOES IT DO TO YOUR BREAD

 

I have travelled to Cameroon, Togo, Benin Republic, Ghana, Democratic Republic of Congo and other west African countries.

I see large and hefty  loaves, and  people, particularly bakers, find these loaves intriguing.

Some start their bread baking and wonder what they should add to make bread that's heavy in weight and large in volume.

I have been asked many times, even today, and I decided to write about it. Unfortunately, what people ask is if they can use bromate, also known as tablets, to make their bread big, fluffy, and heavy.

First, bromate is cancerous. It means it has the tendency to cause cancer, if bread is not well cooked. 

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Except in the United States of America, every other country has banned the use of potassium bromate in bread baking. And in the USA, there are a whole lot of certifications involved before you can start a commercial bakery.

Using bromate could ruin your business because if the FDA or NAFDAC or food and drug agency in your country samples and discovers your bread was baked with bromate, they will close your business and sanction you.

Also, you are baking bread with bromate and feeding people, customers, and your family.

Having volume in bread baking and making it heavy at the same time is the desire of most bread bakers and bakery owners from Ethiopia, Kenya, Malawi, Liberia, Angola, Cameron, Ghana, Nigeria, South Africa, Benin Republic, South Africa, Namibia etc

Unfortunately, not many but a few bakers achieve this. Others are wondering why their bread isn't like that. The market is competitively demanding, and people go for such big bread first before others.

A friend jokingly told me the bread buyers want something that gives them full energy to work, especially masons and artisans. And bakers are craving to be the best in this area.

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There are secrets to baking yummy, rich bread that lasts long in terms of shelf life and still meets this volume, weight, and taste. You don't need any harmful substances to achieve this.

If you want to bake bread that will have volume, use EDC. EDC will emulsify your dough structure, and elasticity will be achieved. I have continually advised my clients, online and physical bread class attendees, never to bake commercial bread without adding EDC, soy flour, and antimould.

I covered how to give bread the right structure, form, and elasticity in my book and in my class.

To have bread that's heavy with some measure of weight, you have to practice scientific methods on how to retard your fermentation process. Some people may ask won't that take much longer time for them to proof before they bake? Yes and such bread becomes more richer, chewy, elastic, tasty, last longer and retains all food components.

A bread dough that proofs faster is likely to develop into a baked bread that smells like palm wine or alcohol. Unfortunately, this has led to most bakeries closing shops because buyers keep returning their bread due to the continuous smell of alcohol as well as a soured taste.

The bottom line here is that you need to establish a business that will last, a business with a foundation, a business that will not tarnish its own brand by adding poisonous substances like bromate and saccharine sweetener.

Bread is food, and making commercial food must come with visions and a mission, which is primarily to make good and nutritious bread to feed people and smile to the bank.

Therefore, the very first thing you need to do is learn the real expertise, skills, and guides in bread baking, recipes formulation, mixing, baking, marketing, and managing your bakery.

Do you really want to kick off with a lucrative bread baking business and want expert guide or training (Online or Physical), click and join our class below.

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Join next Professional ONLINE Bread and Crafts class. FEE: Ghc200, N12,500, $50. START YOUR OWN PROFESSIONAL BAKERY Click here to enroll