Bakery business secrets no one will tell you. commercial bread making business secrets.
you're welcome to my channel in today's video I'm going to share with you Bakery secrets that no one will tell you this is a business secret I tell you the truth what I'm teaching you in this channel no one will ever expose it to you just like that free of charge on the internet but I'm going to give it to you Bakery secret do you know that modern Bakeries no longer use egg in mixing and then with milk this increased cost of production then the cost of milk in the market you know how much especially here in Nigeria so how are you going to produce your bread that it will be very good it will taste well soft and the crumbs quality will be high.
Bakery business secrets no one will tell you. commercial bread making business secrets.
before we dive into the recipe I want to first of all solve one problem someone wrote to me through my WhatsApp that time she produced her you know she has started her own Bakery and she found out that after two days her bread will scatter that is it will just get dry and start to scatter seed pieces forming pieces of crumbs just dropping and then the value will drop and customers are complaining three things that can cause that one you did not add enough emulsifier now in this recipe the eggs serve as emulsifier that means as a binding agent also most times the the ADC will also help you because the EDC also you know help the bread to remain where it is so this if you if your if your product if you are lost if your bread is just after two days three days it will start to scatter that means the egg is not enough number two is the water quantity the quantity of water that you are using is not enough and that will not even lead to loss because the more water you you add they increase the quantity so if you're not adding enough water and then the binding agent which is most times the egg and these two things are not there definitely your bread will scatter the last thing is the mixing that is another major problem if you have this local milling machine that you mix with hand and then take it to the milling machine and the milling machine will make it smooth Mustangs will encounter this problem now what you should do if you're using that milling machine is to increase the quantity of water or oil that you are using that because oil in most times also serve as a binding agent that way you will it will help you to Mill very well and so after producing you find out that their bread is not enough that check the quantity of water check the quantity of egg and then also how many minutes do you meet do you allow the the Experian mixer to actually mix and everything Incorporated together to make sure that enough air is incorporated now one thing we don't know the mechanism of mixing while the thing is rotating and mixing the dough it's not just putting the ingredients together what makes your bread to be very good is the quantity of air that is incorporated so during mixing you should allow the the spiral mixer to do its work to the point that you will hear a fluffy sound the the sound of the mixing of the dough will change from the normal. Bread business secrets in Nigeria 🇳🇬.
sound that sound tells you that is suit and it's okay now another way to know that your dough is okay it's enough to remove from the mixer that to the table is you take it cut a little and check the expand the elasticity of the dough if the if the dough is not you know elastic enough that you that the gluten it has not developed enough gluten is the protein that binds you know that is developed there are two proteins that develop to form gluten now when that gluten makes the bread to expand and it is the one that makes the activity of the yeast you know to write to to kick what I mean is that when the yeast produce carbon dioxide the gluten content in the dough help the yeast the carbon dioxide not to escape let me use it that way so you must allow the the mixer to develop all these things you see mixing is not just by bringing all the ingredients together there are a lot of reaction going on so allow those reactions to complete don't be in a hurry now I won't solved that problem let's look at our recipe so from here you can see that if you are to mix one bag that means you need one bar which is 50 kg you need at least 23 to 25 liters at least 23 to 20 23 to 25 liters of water now let's look at the yeast at least one sachet that sealed one which is us always 450 grams if you weigh it is 450 grams so this is the quantity you need for one bag now you can see your water is 1.5 kg that means you weigh 1 kg and add and then weigh half cage which is 500 grams 1 kg 500 grams I'm trying to make it in a way that everybody will understand
#milkbread #bakery #businessideas
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@user-co5wi3vk2c
9 ай бұрын
Thank you sir please how can I contact you?
@user-co5wi3vk2c
9 ай бұрын
God bless you 🤲🏻
@user-co5wi3vk2c
9 ай бұрын
Oh I just sau your number thank you
@cheryljonas282
9 ай бұрын
Gm sir great video . I AM running a small home baking business in Trinidad . I was very impressed by these tips thanks .
@awhinemmanuel4482
9 ай бұрын
Thks I really love your teaching.
You are really a good teacher trust me ur kind is rare in teaching
Clear, well explained and detailed presentation. God Bless you sir
I love when someone share honest! Thank you some much for this informative video. you got a new subscriber!
Very impressive and explanatory. Thank you so much.
Great. To test in my kitchen before I go for commercial production.
To everyone asking EDC-2000 is a free flowering powder dough conditioner and bread improver
@RebiLevi
Ай бұрын
👍
Hands down sir! I salute u God bless you
My heart is happy ❤❤❤❤. Thank you and God bless you!!!
God bless you for this vital information. I’ve liked and subscribed. Nice 👌🏾 one.
Thanks so much Sir for the vital information God bless you richly good ijn. Amen
God bless you for ur teaching
Thank you Sir , you did explain it well will get in touch, stay blessed.
Just came across this video and subscribed already.
Thanks so much I really wanted to learn May God bless
You are a good teacher, my brother, well said will contact u soon
I really enjoyed your video. Thank you.
Thanks for the free tips ,very helpful. God bless you.
Thank you so much for this
Thanks for the tips.
Thank u very much, God bless u sir
Well detailed video thank you sir
Thank you so much for sharing
Wow 👍 this is fantastic
Thanks for Sharing,!
Thank you sir for this free tutorial
Matured and informative video. Keep it up.
Good news. Thanks brother
Good one.Subscribed already.
Wish you have a bakery close here, we will come to you. Bless your heart and soul. I'm not really a bakery, but it's good to know what goes into the bread we buy.😅😊
Very nice! I like it!
thank you for teaching us
Thank you very much Sir
Thanks 🙏 Good job 👍
Am about to open a bakery business . Thanks you so much
Hi thank you to enlighten us
For many years now I have been thinking about getting into this bread bakery business. I have almost zero knowledge about it. I said so because in recent times I have been watching videos on KZread on it. I have gotten some knowledge but no practical though. I am looking forward to buying the ingredients and practicing at home to become competent in it. After that, if I happen to raise enough funds in the near future I might just go into the business proper. Today I just stumbled on your video. After watching it I must tell you I found it very interesting and informative. I want to learn more about it. I am also interested in the business plan. Thank you very much.
I really enjoy your video .. I have learn a lo
I really appreciate your kind heart ❤ ♥ 💓 💛 ❤❤❤❤
Thank you watching from Zimbabwe
This is exactly what I needed, thank you bro God bless you very much
Thanks n God bless
God bless you sir 🙏
I love this
Thanks teacher
God bless you sir
Thanks so much
God bless you more
Thank You.
Great lecture real deep stuff you touched that I didn't know, but thou one question what is the enzyme you talking bout
You are so good ❤
Thank you❤
Thank you sir
Educative
Good video
OHHHHHHH THANK YOU
I'm a baker as well and with what you explained here showed how experienced you're The yeast you're talking about there are bakeries that used more than even 500 grams and affect the look of the bread likewise many bakeries now using improver compare to edc there are far distance because of there quantity Keep it up
@RebiLevi
Ай бұрын
EDC is a type of improver
Thank you
I appreciate 🙏🙏🙏
God bless you
Good presentation, I will soon consult you personally sir.
Thanks a lot !
@lizzyonyia2064
11 ай бұрын
How much is the enzyme and what is the quantity to 50kg
I just come across this video and I subscribe
@RebiLevi
Ай бұрын
Thanks alot
Welĺ done😊
This helps a lot, thank you ❤
This guy is a teacher very educative
Thanks soooo much, you're a blessing. Please what is the enzyme?
God bless you 🙏 ❤ 🙌 ♥ 😘
That the explanation he said is said the secret but some of us understand. The people that will understand him quick is the people that cook at home often.
Great lecture. Many thanks.
U helped me alot brother thnk u so much.i want to do bread business
@lovestruckng
8 ай бұрын
Do your research well and smile. Many enter, many exit (sad)
Omo you are too much 🎉❤
Thank you for this lecture. It came in handy. What is the enzyme you use in replacing the egg and milk
The best bakery secret is SOURDOUGH BREAD. Period!
Thanks son youre and eye opener to people who pays interest in baking
God bless you for opening up abt this
Thanks son .Please give us recept
Thank you sir. More blessings in your way
God bless you for this knowledge. Please what's the name pf the enzyme
Welldone. You've done well. We'll like to request for the business plan and you'll start the enzymes with how to apply it.
@RebiLevi
10 ай бұрын
08144905125
Am from Uganda, I want to start Bakery business but with small capital
thank you for this free-valuable knowledge, should i guess that the enzymes refers to the magic flavors that am using?
Powerful
Good evening pls, what is the meaning of the EDC thanks.
I just happen to stumble upon your channel Thank you so much for sharing.!!! I can’t wait to watch other videos where you share secrets & recipes (if any)
@RebiLevi
9 ай бұрын
I have already done that just check and enjoy.
Nice One but please point of correction salt enhances the flavor and add taste only in yeast products. Sugar on the other hand help the yeast to active... salt can actually kills the active thus live of yeast in bread... please you can as well read on yeast to get more knowledge on. Well done in your education 🙏🏿
@RebiLevi
9 ай бұрын
So you don't know that is only high quantity of salt that affect and kill yeast. A moderate amount helps the yeast that is why your dough will not rise and remain without salt
@epiphanyblay873
9 ай бұрын
Exactly....without salt ,the bread will still rise...
GOD BLESS YOU REAL GOOD SIR
@stellaadeyeye5808
11 ай бұрын
Please what is your what'sapp number sir
@stellaadeyeye5808
11 ай бұрын
I have seen it thank you
A subscriber is here thank you so much for your excellent explaintion for bread making, how can someone know the enzyme you talking about sir. Can i mill my 🍞 dough with my hands because i don't have milliing machine. Please give an answer
Thanks so much for this wonderful teaching sir
Thanks a lot sir. I will try this recipe
@RebiLevi
11 ай бұрын
Most welcome
Thanks for the teaching, do u have an online commercial bread class?
Am Nigeria watching from South Africa please what is EDC, thank so much sir
Thanks 4 this information ❤
Thanks for the video. what is the name of the enzime
Thank you, enzyme quantity for50kg
Ohh, well explanatory, thanks for sharing the idea. More blessings
Omo thank you for teaching me how to bake
my recipe for 50kg: flour 50kg water 30ltrs milk powder 2.5kg sugar 3kg cooking oil/margarine 2.5kg Yeast 500grms Bread improver/edc 250 grms salt 1kg
@RebiLevi
9 ай бұрын
Stick to what gives you a high profit
@monicavapi7341
9 ай бұрын
What is EDC?
@memd5182
8 ай бұрын
How many loaves does this recipe make
Thank you sir you are teaching me please what is EDC
@bellokazeem9715
3 ай бұрын
People are not using edc again, use Improver instead.
Thank you for the info. Correction, its sugar that activates yeast and not Salt.
@florencetomi2223
5 ай бұрын
Beautiful, did you study Chemistry or something?