Make senz foods

07/10/2024

Mixology class......

Arewa apprenticeship academy.....

20/05/2024

Small small we don dey balance for ground.....
Makesenz temporary jersey.
When I wore this my branded polo this morning ehnnn....e come be like sey I dey waka for air.
As I mounted up with my bread basket for morning distribution, see as everywhere stew.

This is just the beginning....slowly but surely, we shall rise.....

Na grace dey rise my dough, no be yeast ✌

17/05/2024

10/05/2024

There are somethings you can never learn in business until you enter field and push your business. Some strategies are better learnt when you interact with your customers and get to know how things flow.
What I have learnt since I started making makesenz bread in full can never be gotten by mere reading of books.
Books help a lot but then, you need practical experience to excel.

And you see this bread 🍞 business, e dey like nepa light. Atimes, some outcome go shock you ehnnn...if you ain't strong, you go run. Lol

09/05/2024

......... TANGZHONG METHOD OF IMPROVING BREAD.....

The Tangzhong method is a distinctive approach to bread making that is sometimes referred to as "water roux" in the Western world. This technique involves cooking a mixture of flour and water until it thickens and becomes like a paste. This paste, or roux, is then added to the bread dough.
The purpose of using Tangzhong is to enhance the bread's texture and moisture retention. By cooking the flour and water together, we can really expand the length of our gluten strands, allowing more water into the dough without a sticky mess! More hydration equals a softer, fluffier bread.

But did I mention... it not only adds oven spring to your favorite dough, it also extends shelf life of bread!

Made these loaves using this method and damn....they where very most and fluffier than the normal bread.

08/05/2024

Low budget white rice and beans with beef sauce

08/05/2024

Straight outta oven... as e dey hawt 🔥 👌
Mini loaves....
Coconut mini loaves..400
Vanilla butternut...250

Hausa people would say....breadi mai dumi dumi....da Zafin ta.

08/05/2024

......................NEW ADDITION...........
(Haier thermocool 220 litres)

Apostle Joshua Selman once said something years ago when I was in the university that " for someone to forget his or her problems and needs and focus on you and your vision, it must be divine".
Thats statement struck me and since them, I don't take people's help for granted. You see this freezer, it's came from a place of divine provision.
I have always prayed for a good deep freezer because iced water makes bread making more interesting. Iced water buys you time when one is making bread for commercial purpose. It slows down the action of yeast.

Also, with the epileptic power supply in our band E, It became a necessity to get a freezer and God did it.

I celebrate this deep freezer with my full chest. Na God run am for me. I don't want to mention the person that made this possible here because the person may not like it. Just know that na God go keep blessing you.
This is just the beginning, greater things are coming. Amen.

NA GRACE DEY RISE MY DOUGH NO BE YEAST

06/05/2024

YUDANE DOUGH IMPROVER

Yudane originates in Japan. It is a 1:1 mix of flour and liquid. Instead of being cooked the flour is simply mixed with boiling liquid and then left to cool down before being used.

Starch in flour gelatinizes at a temperature above 65C (150F). During this process liquid is absorbed by the starch which makes it swell up. It is a similar process to how the outside of a bagel is gelatinized when boiling.
YUDANE stays more like a piece of glutenous bread dough.

YUDANE will make your bread more tender with a more open interior and they will make it stay softer for longer.

04/05/2024

...........BRIOCHE......
French brioche is a super enriched and buttery bread with rich flavor. It has a delicate and tender crumb and is not very sweet; you can use it for sweet and savory dishes. An enriched dough is one where fats and proteins are added, and brioche dough has a considerable amount of butter and eggs added to the dough.
Adding all this fat means the dough reacts differently to standard bread. The high butter content slows gluten development down, so the initial kneading process is trickier than regular bread. However, you can build the dough’s strength with patience and time.

Brioche is a feel good kind of bread. It has extremely high fat and eggs. If you are watching your weight, this bread is not for you.
Its what I call an UNHEALTHY FEEL GOOD BREAD. It's just for enjoyment.