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
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