I'm a new baker trying to go commercial with my small oven, how do i speed up tge proving and how long? Did you use improver and enzymes in your mixing? I watched a video that talked about EDC and Enzymes but he didnt explain how to use them. I will appreciate whatever advice you can give. Just stumbled on your channel. Been searching on bread making for days now. Thank you
@Kenneth, you cannot speed up the proofing, as long as the heated water has achieved the right temperature to accommodate the rise of the dough you just have to be watchful. Once the internal temperature rises through the mist produced, the dough will rise
@Mary, at this point, we mix until the whole dough is mixed and there is none left. We look at the viscosity of the dough and at this juncture, the mixing time doesn't matter. As long as your dough has a fine consistency it's okay
Hi to you Judy ,the loaf pan size is 8 &1/2 length by 4 & 1/2 width by 2 &1/2 height all in inches. Please note some of the moulds have been attached together for maximum production.
Hi @Derron, we used oil to brush in the tin to avoid the dough sticking. Please check out our new Video to be uploaded in a few for fast follow up on home baked bread
Just bumped into this channel and watched this video to the end because i love baking and i must say this is very helpful for those who intend to do commercial bread baking... Wow i just love it, i am a new subbie just like that keep up with the good content
Hi there, Thank you for your imput, it does realy help. Would you please assist me with packaging material. I have got ny logo ready and everything everything but I am struggling finding plastc company that can make me customized bread bags. If you know anyone please do not hesitate telling me. Best regards.
Great job thanks but can you please let me know why steaming it first first time I ever seen it. I really would appreciate if you can let me know thanks
Good job.hut please next time when you are doing video put measurements in the screen so that we like beginner not to make a mistake.. thank you for your good job
Hey @ Martha, the fat is different and not the same as margarine or butter. In this case due to the no of bread we are making we had to use fat due to cost but any can do in this case. Thanks
Bread looks lovely, would have to get someone to make bread pans like those for me. The only problem i have is that some of the equipments does not look appealing to the eyes, the proofer and oven need cleaning ❤
I want to bake at 1500 everyday ... what quantity of ingredients should I budget for daily...new baker here I'm heavily relying on local equipments.... Thank you
Hi @nicolegumede7519, thank you for the love. Since we are using a commercial machine, 1)on the water part we just have to check on the viscosity of the flour until it gets soft as per the video. If we were making a small sample, then we would have to specifically use a measured amount of water. 2)The Measurement for this project measures roughly 4.7 grams per mould for the dough that is to be used for each normal 500grams bread
Please the dough measurement, if I want a 700g dough, how do I measure, is it that I measure the dough after mixing 700g or something less? 2, if I'm using a 750g pan, do I measure like 700g dough and allow it to prove to fill the pan before baking? Thank you
Hi Geoffrey ,it takes 20-30minutes depending on the amount of yeast used ,if the yeast used is more in the recipe it will take very short time to proof in the fermenting box .
Hi to you Jane thank you clicking in to this channel ....if you don't have a profer you can leave it open though it will take time ,secondly you can improvise by lighting fire using charcoal then boil water till 37°c then take the tins with already moulded bread place in an airtight polythene bag and place on the boiling water .
Hi @Okuomasusan, the measurements for the 400grams pan used in the video is 7" by 3" by 3" (Inches) while the one for 1Kg Measures 9" by 5" by 5" (Inches)
Dear lord, bless this man for me , for seeing us worthy to learn from him freely .... thank you so much
Absolutely gorgeous!! Thank you for sharing.
You are welcome 👍
Thank you very much for sharing and answering questions even though some people are not appreciative
Welcome 👍
Now that is the way to go....Post more videos and challenge us
Yes I will be consistent ....
Wow super Teig, danke für das Rezept wünsche dir alles gute Gesundheit LG Johanna ❤️ ❤💕💕🙏🙏🍀🍀👍👌
Bitteschön ❤
Wow!!! This is wonderful gal. Keep bringing more of these.
Thank you so much ,I will keep bringing more of this content
nice bakery mam..keep up the good work by teaching people how to make good bread..
I appreciate I will continue doing it
Ilike baking
That's agood passion go go go
@@Tasteofruby
Blessed day can we talk ruby if you have time please it's pastor Izaacs
Great content
I love baking Artisan Bread especially bacon cheddar cheese
Good job 👍 it's good and lovely
Much appreciated 👍
All the way from Zimbabwe good job sir and your proofer box
Hie sister Ruby can someone please help me to make a proofer like the one on the video pliz
❤wow
Very nice job
I am really very humbled by this selfless Knowledge in the Bread making Business, may God bless you abundantly.
Nice one keep it up ❤
Thank you 🙏
Wow nice job. ❤❤❤
Thank you! 😊
When my business is up and running, I'll call you
Good work ❤
Before baking what are you brushing your bread dough with ?
Pls how can I start a bread
You are multi tasking, great energy and skills, brilliant and congratulations, awesome job indeed.
Highly appreciated ❤️
Nipo Bbt nimejifunza k2 ahsanteni
thanks for the educative video. but please reduce the sound of music so explanations are heard. thanks alot
You are welcome ...yes I will reduce the music next time though the environment is so noisy .
I'm a new baker trying to go commercial with my small oven, how do i speed up tge proving and how long?
Did you use improver and enzymes in your mixing? I watched a video that talked about EDC and Enzymes but he didnt explain how to use them. I will appreciate whatever advice you can give. Just stumbled on your channel. Been searching on bread making for days now. Thank you
@Kenneth, you cannot speed up the proofing, as long as the heated water has achieved the right temperature to accommodate the rise of the dough you just have to be watchful. Once the internal temperature rises through the mist produced, the dough will rise
@@Tasteofruby thank you
Great job and thanks for sharing 👍 👏 ❤❤❤❤😋😋
Thank you so much 🙂
@@Tasteofruby You are welcome 😊
Thanks for sharing 👍
Good work, keep it up❤
Thank you Suzie for your love and motivation ❤
Hi ! It is looking good
Great, please how many minutes will be mixer mixe the bread.
@Mary, at this point, we mix until the whole dough is mixed and there is none left. We look at the viscosity of the dough and at this juncture, the mixing time doesn't matter. As long as your dough has a fine consistency it's okay
Again, what is that you rubbed on the dough with a brush before putting them into the oven?🙏
He was greasing the baking tin with oil and not the dough
What do u use for boiling water
Thank you so much sir
Good job
Thank you 👍
Good job
Nice one
Thank you 🙏
Pls what is the name of that white packet he poured inside the flower
Hello the white packet is called Umi all purpose flour but you can use any all purpose flour
Wow nice content keep up
Thank you ,I will
There is something in the spiral mixer before adding yeast cooking fat?what is that?
Thanks for the video, pls i didn't get measurements for the flour used and water. Then you didn't add flavour to it too. Pls can you tell me
Please the cooling stand, is it plates or wire? Thanks
The cooling rack depends it can either be plates or iron rods ,for this case they are plates
@@Tasteofruby ok thanks
Good production
Thank you Torry❤️
Lovely
Thank you 🎉
Can I be trained on this? The video did not give sufficient details to the process.
When you say 7loaves per packet of what size loaves, 200 or400g
Job well done
Thank you Cate
What's the boiling water doing to doug
Helps in raising the dough
Hi
The size of loaf pan please.
Thanks for the knowledge on bread making.
Hi to you Judy ,the loaf pan size is 8 &1/2 length by 4 & 1/2 width by 2 &1/2 height all in inches. Please note some of the moulds have been attached together for maximum production.
where is this area for me to learn about this business
If you don't increase volume, your video will fail.
Thought it was my phone!
What is it that you used to brush the bread?
Hi @Derron, we used oil to brush in the tin to avoid the dough sticking. Please check out our new Video to be uploaded in a few for fast follow up on home baked bread
Just bumped into this channel and watched this video to the end because i love baking and i must say this is very helpful for those who intend to do commercial bread baking... Wow i just love it, i am a new subbie just like that keep up with the good content
Wow !Susan welcome to this channel ,am glad you found this content helpful ,thank you for the subscription and the comment ,I will do more of this ❤️
Tasteofrubyp
P
P
P
Which Presavertive do you use
No preservative was used
Hi there,
Thank you for your imput, it does realy help.
Would you please assist me with packaging material. I have got ny logo ready and everything everything but I am struggling finding plastc company that can make me customized bread bags. If you know anyone please do not hesitate telling me.
Best regards.
Great job thanks but can you please let me know why steaming it first first time I ever seen it. I really would appreciate if you can let me know thanks
Thank you minou 🙏,okay steaming of bread helps it proof faster because of the temperatures in the proofing box.
Good job but what are you using to rub the bread
Thank you so much afola ,he was greasing the sides of the tin with oil .
Good job.hut please next time when you are doing video put measurements in the screen so that we like beginner not to make a mistake.. thank you for your good job
@sophie, thank you for your love. Please check out the video on brown bread where we rectified on this,we've written the ingredients on screen .
@@Tasteofrubythank you I will
Okay welcome
I have loved it i wan try i don't know how i can get the equipments
Hello @ kisakye,what kind of equipment do you want ?
Yes mng sir and thanx for the video
I wud like to know the amount of water u used
Like how many liters
Wow! What is the cost of the machines.
The mixture,oven and the bread cutter ?❤
Thank you
Why is lower oven a different temperature?
Hi@donovan, the heat has to heat the container to get to the main dough unlike the upper part that's open
Good job.But I wish you'd let us to listen to his explanation without playing the background music when he's talking.
Please is the cooking fat the same as margarine or butter
Hey @ Martha, the fat is different and not the same as margarine or butter. In this case due to the no of bread we are making we had to use fat due to cost but any can do in this case. Thanks
Master fat is recommended for baking bread not oil .
I am trying to go into bread business do you offer training
Same here pls, I need training pls
Hi What did you used to grease the pans with ?
What is the steaming machine called?
It's called proofer
Bread looks lovely, would have to get someone to make bread pans like those for me. The only problem i have is that some of the equipments does not look appealing to the eyes, the proofer and oven need cleaning ❤
Thank you ,yes you can get the pans made for you ...we shall look into that part of cleaning .
Where are you located I pay you a visit i take some notes
Kenya
Volum ? And writtn ingrediente on screen
I want to bake at 1500 everyday ... what quantity of ingredients should I budget for daily...new baker here I'm heavily relying on local equipments.... Thank you
Unaeza fundisha aki come in person
We offer lessons too ,we shall organise
@@TasteofrubyIm interested in rhe lesson= training
How much is the baking equipment s,how many loaves a day does he make,?
Depends on what exactly you want. Each equipment has its own price
Depends on what exactly you want. Each equipment has its own price
Wanaweza fanya trining?.
Yes we can train
@Tasteofruby ur contats pls.nijue zaidi mko pande gani,na for the training cost.
Thanks 🙏 but how about making homebreads
Hi, just keep on the alert button. That project is already in the pipeline
Will i proof the dough right away or immiadiately in steamer?
Yes after moulding and placing it in the tins put it in the steaming box immediately .
Great help from you guys, 1 what's the amount of water used 2)what's the measurement of dough for each loaf of bread, help pleas😊❤
Hi @nicolegumede7519, thank you for the love. Since we are using a commercial machine, 1)on the water part we just have to check on the viscosity of the flour until it gets soft as per the video. If we were making a small sample, then we would have to specifically use a measured amount of water. 2)The Measurement for this project measures roughly 4.7 grams per mould for the dough that is to be used for each normal 500grams bread
Please the dough measurement, if I want a 700g dough, how do I measure, is it that I measure the dough after mixing 700g or something less?
2, if I'm using a 750g pan, do I measure like 700g dough and allow it to prove to fill the pan before baking? Thank you
I try to follow-up your style but bread dnt removed from the pan easily
Hello @ afola your bread got stuck in the tin because you didn't grease the tin well
Good
But have oil the pan
The bread still wound by the two sides
But am thinking of using butter
There is no problem
Whch flour is that?
How do i get the proving machine
Contact this number 0720020043-Bob. He knows more details on proofing and the equipments you might need
@@Tasteofruby ok, but that number on Whatsapp?
Yes it is on WhatsApp 👍
@@Tasteofruby
Pls what country number is that?
Kenya number
What is the first recipe that was addy
how long does the bread stay in the steaming chamber
Hey Geoffrey, if the water in the proofer has boiled then the bread stays for 1hour. Will call you to discuss more
Hi Geoffrey ,it takes 20-30minutes depending on the amount of yeast used ,if the yeast used is more in the recipe it will take very short time to proof in the fermenting box .
1 hour if the pans are cold
Naitaji kuwa na mtaji kiasi gani ili nianzishe kiwanda kama hicho
how many minutes in oven and how many degrees are yu using on yr oven
40minutes in oven ,upper heat 180°c and bottom heat 196°_200°c .
Music on the background it's annoying.Otherwise good job
What was the quantity of water added
Hello ,the quantity of water depends on the consistency of the dough
And how much do you charge
Pls what is the cause of bread crumbling .
Hi Torry ,if the bread is sliced while hot it will crumble ...the bread should stay on the cooling rack till it cools fully .
What is the measurement for the flour.
10 kg
The 10kg is it that produced that 70loaves mentioned?
What kind of flour is that please?
Any type of flour can do ..
Hi can you teach me how to do it
What is that 850 grams ?in a cook star box
Good morning, pls how will I get the mixer
Hi @cythia, my director Robert @0720020043 can arrange for you a mixer , depending on your setup
Good work keep it up
How much is themachinery
We have several machines in particular, which one are we looking at kindly?
❤❤❤❤
Hi watching from Ghana. Please what do you if you don't have a profer. Can I cover and leave it?
Hi to you Jane thank you clicking in to this channel ....if you don't have a profer you can leave it open though it will take time ,secondly you can improvise by lighting fire using charcoal then boil water till 37°c then take the tins with already moulded bread place in an airtight polythene bag and place on the boiling water .
How much is this machine
@lewismurunga3944, there are so many machines. You need to be specific in what particular machine
Size of pan,length bt width.
Hi @Okuomasusan, the measurements for the 400grams pan used in the video is 7" by 3" by 3" (Inches) while the one for 1Kg Measures 9" by 5" by 5" (Inches)
7" by 3" by 3" (Inches) for 400grams. Length, Width and Height
Nice school of baking .how many kgs of flour ? i lost it
Much appreciated innocent ,8 packets of flour 2kg each for 70loaves
Thanks a million times _following
Who is interested in making 50 loaves
Recipe foy2 would be good
Me❤
I like your place very clean ❤
Hie can u use vegetable oil instead of the fat
No you should not use vegetable oil ,there is specific fat for baking bread called master fat .
@@Tasteofruby thank you
@Primrose,please note that usage of oil is meant for cakes and mandazis. For dough to rise well, its recommended to strictly use fat