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]
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]
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]
Thank you. I do appreciate being here.
Hi friends and admins.
I am really glad to have discovered this portal. I feel so pleased to see lots of love and support here.
My name is Godwin Daniel, I live in Mali and also starting a mini bread baking business. Am here to connect with like minded individuals and also seek for assistance and advice for my new business.
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]