How to bake desirable commercial bread. An Inquiry: Insight into the art and science of making desirable commercial loaves:
Good morning from here Mrs. Eya Ayambem. Thank you so much for what you do. Your dedication, love, and expertise, always baked with love.
My name is… and I stumbled on your article, responding to a Nigerian, who asked for your recommendations of the best butter product for baking bread in Nigeria.
If you don’t mind ma, I would like to tell you what led to this inquiry.
My Aunt and I have been retailing bread, buying from a major bread distributor, and reselling at Apapa in Lagos, for over 3 years. We have always known that we would eventually set up a bakery, and we have been very deliberate about saving towards it since November 2017.
It’s 2020, we have saved quite a lot, and we have received support. Prices of loaves of bread have gone up 30 percent since when we first started, and we have been kicked out of our role as retailers, because our profit margin was 25% which barely makes up for the enormous stress that comes with our business.
To not bore you ma, we have been looking around, to create a beautiful recipe for the regular sweet white bread, howbeit, one that would make our bread attractive and lovely.
The bread we used to buy has some specific characteristics that made it desirable, and we are hoping to learn to produce just that. We have been searching, but are yet to find.
The features of the bread are as follows:
- Very soft: The bread remains soft for 5 days straight if kept in at room temperature in Nigeria.
- Durability: The bread stays fresh that one may be unable to tell how long since production. Even after 5 days.
- Aroma: The aroma that accompanies the bread just after production is well retained, even after 4 to 5 days. Very unique “come eat me” kind of aroma.
- The bread is so sweet that the first person who introduced the bread to me described the feeling and sensation derived as that gotten from a cake.
Our bakery is still being set up, but we need to sharpen our skill of producing this desirable bread that could compete well with our former bread.
I am 24 years old ma, and I just completed my schooling in March this year.
We’d very much appreciate guidance and insight into the art and science of making desirable commercial loaves.
Thank you, ma.
MY REPLY TO THE BREAD BAKING INQUIRY:
How to bake desirable commercial bread
Thank you for your mail… Well, I’m not a professional baker but I know that in business it’s important to find ways to snoop on your competitors and try to beat them else you remain down.