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

[@RebiLevi]

Please like, subscribe and share

[@user-co5wi3vk2c]

Thank you sir please how can I contact you?

[@user-co5wi3vk2c]

God bless you 🤲🏻

[@user-co5wi3vk2c]

Oh I just sau your number thank you

[@cheryljonas282]

Gm sir great video . I AM running a small home baking business in Trinidad . I was very impressed by these tips thanks .

[@awhinemmanuel4482]

Thks I really love your teaching.

[@Ultra_Vegito.69]

To everyone asking EDC-2000 is a free flowering powder dough conditioner and bread improver

[@tonygoerge5865]

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

[@marshalvibes4740]

This guy is a teacher very educative

[@ibrahimmemunatu886]

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]

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]

Exactly....without salt ,the bread will still rise...

[@abid7191]

God bless you for this vital information. I’ve liked and subscribed. Nice 👌🏾 one.

[@ellaochai646]

I really enjoyed your video. Thank you.

[@marcellinamacha1870]

Thanks for the tips.

[@julietbulus7561]

Well detailed video thank you sir

[@nerviceniles2272]

Thanks for Sharing,!

[@preciousfiadzo3981]

Hands down sir! I salute u God bless you

[@nomusasibanda6172]

Thank you so much for sharing

[@BayuoSaviour-jd6vm]

Wow 👍 this is fantastic

[@okoyeeunice4944]

Thank u very much, God bless u sir

[@ann-mariejulien-joseph1083]

Thanks 4 this information ❤

[@hopeatimango5614]

Thanks so much I really wanted to learn May God bless

[@holybedrock]

My heart is happy ❤❤❤❤. Thank you and God bless you!!!

[@malebomokgohloa]

Hi thank you to enlighten us

[@aoraor7282]

Thank you sir for this free tutorial

[@ngechetaza1248]

Thank you so much for this

[@divineweezdomcontent3071]

Matured and informative video. Keep it up.

[@chikevincent4929]

thank you for teaching us

[@dortmundbvb186]

Good news. Thanks brother

[@user-we5rw6zw9v]

Ohh, well explanatory, thanks for sharing the idea. More blessings

[@AkabuezeChinyere]

God bless you for ur teaching

[@Yah-qe8jl]

Thank you

[@christyadeyemi7706]

You are a good teacher, my brother, well said will contact u soon

[@user-cl1uv8zt6j]

Thank you Sir , you did explain it well will get in touch, stay blessed.

[@guchieskitchen]

I really appreciate your kind heart ❤ ♥ 💓 💛 ❤❤❤❤

[@kingsley5589]

Omo thank you for teaching me how to bake

[@nasaemerald8345]

Just came across this video and subscribed already.

[@esthelogomaokoye5747]

God bless you more

[@mukondelelirampeiwa5250]

Thanks teacher

[@nelsonome4061]

Educative

[@ChefKarenJohn]

Very impressive and explanatory. Thank you so much.

[@victoriapastor5965]

God bless you sir

[@ChianumbaElizabeth]

Thanks n God bless

[@chipomakoni8870]

Thank you watching from Zimbabwe

[@wisdom_wellness365]

Very nice! I like it!

[@bridgeteniyemawmenpeter5202]

Thanks for the free tips ,very helpful. God bless you.

[@onyedikameludu8334]

Thank you very much Sir

[@millicentasumpo2761]

God bless you sir 🙏

[@sebastianondogaokot9134]

Great. To test in my kitchen before I go for commercial production.

[@FrancisJulianaubu-zp5tw]

Thanks so much Sir for the vital information God bless you richly good ijn. Amen

[@zeeonlineworld]

Good video

[@peejay8519]

Thanks 🙏 Good job 👍

[@joshchinemeremogbonna7151]

You are really a good teacher trust me ur kind is rare in teaching

[@nimcoBeauty2346]

I love when someone share honest! Thank you some much for this informative video. you got a new subscriber!

[@olunladeoyeyemi7579]

God bless you

[@kennedynthiwa5100]

Clear, well explained and detailed presentation. God Bless you sir

[@shirleybeauty4430]

I really enjoy your video .. I have learn a lo

[@ziondota]

Thanks so much

[@user-uv4uw3fu4c]

Good one.Subscribed already.

[@mariareimann8409]

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.😅😊

[@KofiAsante-rb3hu]

Thank you sir

[@annastasiambahaotu8241]

You are so good ❤

[@user-bf1kw2vq8y]

Am about to open a bakery business . Thanks you so much

[@GlassOfChampagne2022]

Thank you❤

[@angelikaxoagus3497]

Welĺ done😊

[@guchieskitchen]

God bless you 🙏 ❤ 🙌 ♥ 😘

[@hopebirungi994]

This is exactly what I needed, thank you bro God bless you very much

[@AMPProf]

OHHHHHHH THANK YOU

[@Phoenix-hm7xx]

I appreciate 🙏🙏🙏

[@SarahBanks-ti1on]

Great lecture real deep stuff you touched that I didn't know, but thou one question what is the enzyme you talking bout

[@donyjames235]

Omo you are too much 🎉❤

[@chizobachigbu7054]

Great lecture. Many thanks.

[@oluyomiorekoya8576]

Thanks soooo much, you're a blessing. Please what is the enzyme?

[@emmanuelomughele7204]

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 KZbin 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.

[@kelaegilevirginia8821]

Thanks son youre and eye opener to people who pays interest in baking

[@suleimammanzo4113]

Good presentation, I will soon consult you personally sir.

[@proudlyjustbe6445]

Thank you sir. More blessings in your way

[@ikpachinenye2250]

Thanks a lot sir. I will try this recipe

[@RebiLevi]

Most welcome

[@lifesgist]

Thanks a lot !

[@lizzyonyia2064]

How much is the enzyme and what is the quantity to 50kg

[@BusisiweMbuyisa]

Thanks son .Please give us recept

[@florenceiheme]

Wow❤😊

[@user-rg5hv2mg8q]

This helps a lot, thank you ❤

[@mercymensah3878]

Good evening pls, what is the meaning of the EDC thanks.

[@stellaadeyeye5808]

GOD BLESS YOU REAL GOOD SIR

[@stellaadeyeye5808]

Please what is your what'sapp number sir

[@stellaadeyeye5808]

I have seen it thank you

[@WislandeBaptiste]

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.

[@lovelynuzoma9582]

God bless you for this knowledge. Please what's the name pf the enzyme

[@papapiet6921]

Powerful

[@Mummychizzy22]

Thanks so much for this wonderful teaching sir

[@tsitsidzumbunu7968]

U helped me alot brother thnk u so much.i want to do bread business

[@lovestruckng]

Do your research well and smile. Many enter, many exit (sad)

[@MrSurpriseShow]

Am from Uganda, I want to start Bakery business but with small capital

[@abbagandi2799]

thank you for this free-valuable knowledge, should i guess that the enzymes refers to the magic flavors that am using?

[@chidimmaimmanuella1971]

Thank tog sir, please does edc spoil? I have had mine for over one year.

[@odibeijohn5848]

Thank you for this lecture. It came in handy. What is the enzyme you use in replacing the egg and milk

[@alausaadelola5659]

Am Nigeria watching from South Africa please what is EDC, thank so much sir

[@godwinomodeinde9990]

Thanks for the video. what is the name of the enzime

[@lizzyonyia2064]

Thank you, enzyme quantity for50kg

[@chiomaumeorah5949]

I have industrial oven-3decks for sale... still new and hasnt been used.

[@samkateokeke7749]

Am not in the business of commercial bread baking. But I truly appreciate the information you have given us in this tutorial. I have learnt a lot. Thanks a million. Please what does 'EDC' mean.a

[@lovestruckng]

Edlen Dough Conditioner (EDC) - has been a very popular brand of emulsifier (improver) used in bread production. There are lots of other brands available now, but bakers generally call the name EDC ((just like calling every detergent OMO))😅

[@nimcoBeauty2346]

​@@lovestruckngthanks

[@sarahagozie3104]

@@nimcoBeauty2346 edible dough conditioner

[@mas-udal-hassan9277]

​@@lovestruckng seasonings as Maggi 😅

[@lovestruckng]

@@mas-udal-hassan9277 😁😁😁

[@user-lw9vz3rm9p]

EDC its same as Bread Improver

[@user-dy3ru9iz3g]

Greetnx sir,truely speaking u are agreat one

[@daviemweiwa3602]

Ilike him the way he teaching he knows what he is doing

[@muhammedibrahim450]

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]

08144905125

[@jenniferobaseki3675]

Please give us the name of the enzyme You use! Thanks

[@Ibie_589]

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

[@NyandukoGetrude]

Thank you for the info. Correction, its sugar that activates yeast and not Salt.

[@mas-udal-hassan9277]

You don't need sugar 😅

[@florencetomi2223]

Beautiful, did you study Chemistry or something?

[@ibrahimameena8670]

Am from Ghana what is EDC and the enzyme