Hello! I am new to baking and I am in the process of creating and starting my bakery in my country.
I got a few questions, my bakery is planning to do two types of bread. I have a fully automatic machine that will create the bread.
1- The first type of bread is flatbread without yeast in it.
2- The second type of bread is Pita Bread with yeast in it.
I plan to product fresh bread everyday and when needed. My main fears are mold, bad texture, and taste.
My questions are:
1- Would it mold after the first (1st) day If i don't put any preservatives?
2- I really don't want to add to the cost, should I think of adding Bread Improvers, would it even help the taste?
3- What are some natural flour treatment agents one can use?
Here are the ingredient:
- Brown Sugar for browning
- Baking soda to help neutralize the acidity that comes from the molasses in the brown sugar.
- Salt
- Water
- Yeast & non yeast for the flat bread.
Thanks!
It depends, for example sourdough bread can do without preservatives because the natural acids that come from a very long fermentation are enough to preserve the bread for quite some time.
So a long fermentation time would already help. Ascorbic acid is a quite common dough improver and preservative.
I can also imagine your customers would appreciate a bread made without any chemical preservatives. Talk to some bakers and see how they handle these problems, I'm quite sure they are happy to help.
How much Ascorbic acid should one need for Pita Bread? In Bakers Percentages? How much would you use in 10Kg of flour?
Thanks!
I don't have any experience in using it, I know this stuff only from my books. So I can't give you an exact amount, but a little goes a long way. I would do some tests first with 1 kg of flour, just to see if you are in the ballpark. Maybe do one without, one with 0,01% (1 g) and one with 0,005% (0,5 g). See how that changes the dough.
Depends also if your pitas are supposed to last really long or are more a to-go food. If they are supposed to last only 1-2 days, you probably don't need any preservatives.
I would also recommend you talk to some professional bakers, just to define your products and their properties.