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

Hi everyone,

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

Regards

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

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!

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

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

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..?