Hello Mark @independant-consultant

Thank you so much for your wonderful support.  Your advice have been very helpful to me. must confess that you’re a genius. I appreciate you.

Please can I use ascorbic acid as an improver and citric acid as a preservative together in a commercial white pan bread recipe. If this is possible, what percentage of…[Read more]

Hi @independant-consultant

Hope you’re doing great.

Once again, thank you so much for the explanation you’ve already given.  They’re really helpful.

Am sorry that my response came very late.

I still have some more concerns and do  solicited your kind help.

1. Most bakeries in the Western Africa use between 50% – 60%  water in mixing com…[Read more]

Hi @independant-consultant

Thank you for the explanation.  I’ll try soong method and see how it goes.

1. Please, assuming my flour is 50kgs,  what percentage of it do I use for the sponge.

2. Regarding flavours, we have, Nutmeg which is widely used by all bakeries already, we have thyme, gimger, fennel, coconut.  Please could these be co…[Read more]

Hi @independant-consultant

Thank you. I do appreciate being here.

Hello Mark @independant-consultant and Dr Lin @lin-carson

Firstly,  I must confess that it’s a pleasure and gladness to have discovered this website.

I am a newbie in the baking industry. Still a fresher who is on commercial bread baking online course a.d preparing to start my mini  bread baking business.

I am searching for alternative, way…[Read more]