Bread manufacturing
Which preservative is better for bread?
8
Answers (4)
17
(post withdrawn by author, will be automatically deleted in 24 hours unless flagged)
2
Hi @DigambarGosavi, can you share more about what you are preserving? Are you more keen to prevent microbial growth? Or are you more focused on keeping the sensorial properties (softness, moistness) of your bread?
Hoping to hear from you soon!
20
Calcium Propionate can extend the shelf life of bread by preventing molds.
29
Bread preservation is a multi pronged approach..Formulation, Proper baking to desired moisture content,,sanitary conditions in post baking preferably clean air environment, alcohol spray ,modified atmosphere packaging and oxygen absorbing sachets .If you fulfill those various hurdles your bread can have a shelf life of several months to a year.