Jump to content

  • Quick Navigation
Photo
- - - - -

How to increase the shelf life of bread from 1/2 day to 4 days?

shelf life

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

#1 izhar

izhar

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Pakistan
    Pakistan

Posted 01 October 2019 - 12:28 PM

Hi everyone,

Can anybody inform how to increase shelf life of bread from 1/2 day to 4 days

Regards

 



#2 The Food Scientist

The Food Scientist

    Grade - SIFSQN

  • IFSQN Senior
  • 482 posts
  • 111 thanks
78
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 01 October 2019 - 12:47 PM

Freeze or refrigerate, using preservatives during baking or using modified atmosphere packaging?


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#3 becca012

becca012

    Grade - Active

  • IFSQN Active
  • 4 posts
  • 0 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 02 October 2019 - 11:02 AM

Non-permeable packaging, ensuring the bread is fully cooled before packaging, there is a preservative called 'stayfresh' in the UK we use which prevents staling.

Storage will be a big one, cool area and keep the packaging wrapped up :spoton:

 

Good luck!



#4 Leila Burin

Leila Burin

    Grade - MIFSQN

  • IFSQN Member
  • 82 posts
  • 27 thanks
5
Neutral

  • Spain
    Spain

Posted 03 October 2019 - 02:30 PM

Hello, a good idea is to use UV lamps along the processing line, above product

Hope this helps// I´ve seen it and have 7 days of shelf life,

best regards,

Leila



#5 moskito

moskito

    Grade - SIFSQN

  • IFSQN Senior
  • 326 posts
  • 69 thanks
14
Good

  • Germany
    Germany
  • Gender:Male

Posted 06 October 2019 - 09:15 AM

Hi,

 

what kind of bread? Do you want to avoid preservatives? This is often a requirement in Germany. In Pakistan?

If you want to avoid preservatives you have IMO to improved hygiene conditions post-baking and packaging -> for some breads clean-room condtions and special packaging is the solution in Germany (in any case no condensation of water should happen).

This is cost-intensive. But I think requirements, products and conditions are very different in Pakistan.

 

Rgds

moskito



#6 Nadim

Nadim

    Grade - AIFSQN

  • IFSQN Associate
  • 31 posts
  • 1 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 01 November 2019 - 04:26 PM

Non-permeable packaging, ensuring the bread is fully cooled before packaging, there is a preservative called 'stayfresh' in the UK we use which prevents staling.

Storage will be a big one, cool area and keep the packaging wrapped up :spoton:

 

Good luck!

stayfresh preservative, I try to google this but did not find any supplier for this, would you please able to disclose bit more information about this please..?
 







Also tagged with one or more of these keywords: shelf life

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate