Jump to content

  • Quick Navigation
- - - - -

Ideas for extending the shelf-life of flat bread

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 akumar


    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks

  • Canada

Posted 06 April 2009 - 08:09 PM

I am a small scale food manufacturer. I make flat breads. How can I pack then pack them so that they can have a few weeks shelf life at ambient temperature without adding preservatives.

#2 SaRaRa


    Grade - MIFSQN

  • IFSQN Member
  • 186 posts
  • 12 thanks

  • Earth
  • Gender:Male

Posted 06 April 2009 - 09:39 PM

Quick random net search:

Flat Bread Technology


Use of gas packaging for Shelf life extencion

Shelf life and taste of industrially produced packaged breads

#3 GMO


    Grade - FIFSQN

  • IFSQN Fellow
  • 2,696 posts
  • 691 thanks

  • United Kingdom
    United Kingdom

Posted 07 April 2009 - 08:10 AM

MAP is the way to go to extend shelf life but it might not be the way to go if you don't have the cash; screw up the MAP or the sealing and you have mouldy breads and a recall on your hands! Also the equipment and actually the gas itself (whether you go for cylinders or generation) is also expensive and you tend to need advanced or thick films to prevent migration.

The other thing to remember is if you extend your shelf life; inevitably you will hold more stock and it will be longer before you get paid for your stock. That might be a significant cost to your business. Will the benefits be worth it as you are unlikely to get more per unit (although you might get more listings)?

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users