Hi, I'm developing a line of bakery, specially sweet breads, to be sold in packaging to supermarkets and I want it to have a long shelf life, about a month. What do you recommend to make this happen in terms of packaging and ingredients that I could add and in what percentages?
long shelf life
How to make an organic bread with a long shelf life (like a month or more)? I would life to be able to pack my bread in a plastic bag and travel with it at room tempature?
I know i have bought dense rye breads that have a very long shelf life and stay quite moist. Any suggestions (or better yet any recepies).