Forums: Discussions for entrepreneurs and small business.

Hi,

 

I have a company that makes and sells dip mixes and microwave pork rinds. I want to branch out with more products and among the ones I`m researching is beer bread mix. I`ve experimented with four different recipes, the major variable being different kinds of flour. The one that worked best is self rising flour (the other ingredients being baking powder, sugar, beer and salt). It did not have giant crevices in the top of the crust that made it look unattractive as a few of the others did. It has a beautiful golden crust and tastes great. However, it has one huge drawback. Of all four versions I tried, three did not use self rising flour. And all except the self rising version baked up high in the loaf pan. However, the self rising version only rose to about halfway up the pan. It`s perfect in every other way. Does anyone know how to make it rise higher? Add more baking powder? I`m not a baker. Any other ideas?

 

Well Jim you and I are in the same business,  I`m also a food manufacturer.  I`ll try jillybeans suggestion but I don`t have much problem with it rising.  I use self rising flour,  sugar and room temp beer.  The higher alcohol content the more it rises - I`ve also used 7up/spirit anything along that line for people who don`t want to use beer and also had good results.

 

Sara

Thank  you for your input, Sara. Do you have a website? How about your email address so I can chat with you about our business interests? By the way, I doubled the amount of baking powder and it made the bread rise just fine, although I`ve only done it that way one time. I`ll try it a few more times before I start making the product for sale.