dimple571991:
The snacks that will be discuseed includes

1.DOUGHNUT
2.CAKE
3.MINCED PIE
4.FISH ROLL
5.SAUSAGE ROLL/BEEF ROLL
6.CHICKEN BREAD
7.ROSE BREAD(ONION AND EGG FLAVOURED)
8.QUEENS CAKE
9..EGG ROLL.
10.CHIN CHIN
11.PLANTAIN CHIPS

NOTE:IF YOU WANT TO MAKE THIS A BUSSINES YOU WILL NEED A SCALE,BECAUSE THAT IS THE ONLY WAY YOU CAN HAVE AN ACCURATE AND GOOD MEASUREMENT THAT WILL GIVE A BEST PRODUCT,BUT FOR TRIAL U CAN USE THE KNOWLEDGE OF TIN MEASUREMENT,BUT THIS BOOK IS BASED ON SCALE MEASUREMENT
A RUBER(KONGO USED FOR SELLING IN MARKET) IS EQUIVALENT TO 1.5KG

1.0 DOUGHNUT 1KG FLOUR
Note that standard dougnut is way better than the rubbers they call dougnut which you see some people selling

MATERIALS NEEDED
A table,a bowl,spoon for measurement,scraper for lifting the dough into vegetable oil

INGREDIENTS
Flour,sugar,powdered milk,yeast butter,water,vegetable oil,yeast,egg

PROCEEDURES FOR 1KG
1.with scale pan on ur scale make sure the scale is at "0" then measure 1kg flour and pour it into a bowl,
2.measure 100g of sugar and add to the flour
3.3 teaspoon of powdere milk
4.measure 4 spoon of yeast and add to the flour
5.add one piece of egg i mean un cooked
6.add 100g of butter to the flour, then
Pour into all the mixtures half water of plastic coke container
7.mix all the ingredients together if it is hard or it needs water add litle until you have a soft and tender dough,when it has formed dough take it out the bowl and place it on the table,press and beat it until the dough is tender,if the dough is hard u can add more water,but when adding water always make it little by little,so that the dough will not be watery
8.when u have beaten and press the flour(dough) on the table and u have a soft and tender texture the next thing is to portion the dougnut,on a surface leaving space between each portion,
Let your portioning be in the shape of ball,with the size of bottom of a small 60w bulb,
After some minutes u will notice the portion has risen when the dough u portion has risen to times two of the original portion
9.use the scraper to lift it gently from bottom into the oil,with the bottom facing up first.

THE VEGITABLE OIL FOR FRYING DOUGNUT
NOTE THAT after portioning your dough on a flat surface,put your oil om fire,the fire must not be too much ,reduce it to minimal,the oil must not be too hot because if it does the doughnut will not done in the inside,

To know if the oil is hot for frying,take little flour,pour it into the oil on fire,if it stays on the oil it is not hot for frying,but if the flour fries and disapper it in good for frying,

Then lift the dough into the oil and reduce the light because the oil is hot already,

To know if the part in the oil is good for turning lift it gently with spoon,if it gives a golden brown colour then turn the other side into the oil until it gives golden brown colour too,,

After that pack it out and fry the next batch,depending on the amount of veg oil and pot used,you can fry in 3 batches to avoid over rising of the ones not yet fried

Make sure the ones you have not fry dont over rise before frying it thats why you meed to be fast,if you see the light is not enough u can regualate it by imcreasing it a little bit

Use a wide pot for frying the doughnut so that the doughnut will have space to expand more in the oil,
Note that you should get 20 or 21 portions of doughnut from 1kg flour

2.0 CAKE

MATERIALS NEEDED
3 bowls,turning stick,

INGREDIENTS FOR 1KG FLOUR
1.1kg flour
2.1kg butter
3.400g sugar
4.16_pcs of raw egg
5.1bottle of flavour
6.ginit 3 sachets
7.baking powder 1 feeding spoon heap level
8.preservative 1 feeding spoon to level

STEPS

bakeuhappy:


Observed that you said preservative is 1 feeding Spon by that I understand it's 1TBSP. That preservative is abnormally too high.

dimple571991:
to level not heap,if u calculate well,that is about 3 tbsp

bakeuhappy:
I level feeding spoon is 3TSP not 3TBSP and I'm still saying it's abnormally too high

dimple571991:
drop ur recipe and let's me see

dimple571991:
drop ur recipe and let's me see

bakeuhappy:

.
Hello as regards preservatives in the production of food:as regards to cake and dough. Bakers use; 1.calcuim propionate(E282) is used mostly in bread to inhibit the growth of mould and 2: potassium sorbate(sorbic acid) E202. Sorbate preservative application in pastry .
Sorbic acid can be added directly into the flour or dough , the amount is generally 0.1% -0.15 % ( by weight of flour meter ) . Source:http://www.lubonchem.com/blog/?p=651

Going by the above application rate,if we take 0.1% to your flour rate of 1kg in your recipe : i.e 0.1% *1000=1g i.e less than 1 tsp

Pls note: I'm not here to spoil your market but to share knowledge that can save lives.i truly appreciate you and everyone who post in this forum. I'm sorry if you feel offended by my actions.thanks for sharing..sharing is caring

dimple571991:
thanks for the observation

bakeuhappy:

You are welcome

dimple571991:
Drop ur comments and let me know ur views.
For better understanding, I have prepared a hand book on this (PDF and word format),if u re interested let me know,it is just #1000,based on trust I ll send the materials to ur mail,and after u might have received it,u ll send in my money
Contact me on 08062818205,whatsapp, call,text is allowed

wonderiyke:
Thanks @OP & bakeuhappy. The two of you have demonstrated a high level of maturity & care in your contributions. I'm still awaiting the steps on cake preparations. By the way, I'm currently learning how to bake from a pastries chef.

wonderiyke:
Thanks @OP & bakeuhappy. The two of you have demonstrated a high level of maturity & care in your contributions. I'm still awaiting the steps on cake preparations. By the way, I'm currently learning how to bake from a pastries chef.

Sobandemojisola:
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Call: 0-9-0-six-2-six-6-eleven-60
email: omujaidu@gmail.com

Sobandemojisola:
You need to take action today and stop depending on your salary. Currently dollar is N400 Per dollar and Oil is $49 per barrel. so things are highly expensive in the market and yet your salary is the same because you dont have control over it. Get a plan B for yourself today.
«««««««««««««««»»»»»»»»»»»»»»»»»»»»
Learn on how to be self employed today. PRACTICALLY learn on how to produce the following items with ISO (international standard organization) specified formula:
««««««««««««««««««««»»»»»»»»»»»»»»
1. (Pharmaceuticals) - Methylated spirit,Hydrogen peroxide, Eusol lotion, IODINETINCTURE/GENTINE VIOLET, Calamine lotion, Vitamin C, Cough & Paracetamol syrups etc
««««««««««««»»»»»»»»»»»»»»»»»»»»»»
2. Liquid soap, Medicated soap, Laundrybar soap, Detergent, Dettol, Izal, Toilet cleanser (harpic), Bleach (hypo), Liquid Air freshener, CAR AIR FRESHENER, GEL AIR FRESHENER, INSECTICIDES, LIQUID STARCH, Balm, Vim powder, FOOT POWDER, Toothpaste, SCENTED CANDLES, SULPHUR CREAM, Body cream, Hair cream, Hair shampoo, Hair styling gel, Hair conditional, nail glue removal, nail paint removal, Petroleum jelly, After-shave, Perfume, Tear-gas, Shoe polish paste, WALL PAINTS, Cloth dyeing, mosquitoes killer candle, mosquitoes killer night cream, antimalarial soap, anti-malarial body cream, etc.
««««««««»»»»»»»»»»»»»»»»»»»»»»»»»»
3. Ice cream, Yoghurt drink, BISCUITS, Bread baking & confectioneries, Palm wine bottling, Sweets, FOOD DRINKS, CARBONATED DRINKS (Alcoholic and non-alcoholic), fufu flour, pounded yam flour, Beans flour, CORN STARCH and Custard powder.
««««««»»»»««««««««»«»»»»»»»»»»»»»»
One on one practical training, Learn on how to be self employed today! Also, contact us for FACTORY set up.

OUR SERVICES
:::: Selling of quality chemicals/ingredients/materials for any of this products and also pharmaceutical chemicals
::: Supplying of quality chemicals/ingredients/materials to any part of the country, no matter how small is the quantity
::: One on One trainings on any of the listed products
::: ONLINE TRAINING (OPEN CHAT WITH PICTURES)
::: Help in registration (NAFDAC, CAC, TRADEMARK, SON, etc)
::: Setting up a factory.
::: WRITING OF DIFFERENT BUSINESS PROPOSAL.
A trial will surely convince you.

Olamoj skills acquisition center
Call: 0-9-0-six-2-six-6-eleven-60
email: omujaidu@gmail.com