The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to Preserve BRead??

IVXX's picture

How to Preserve BRead??

Good Morning Everyone!!



I am new to the forums,but I need some help.I have been making breads and stuff from eversince I was a kid with my mom.Everybody in my family loves my rolls and breads I need to send some baked items overseas and am worried about it spoiling.

it takes anywhere between a week to 2 weeks to get by mail.Is there anything I can do to help keep  the bread soft or even the icing on my rolls? or just keep them from going bad ffor that amount of time?


Any help would be much greatly appreciated!


Thank you for taking a look.

Mebake's picture


Although iam not an expert, i think that rye flour, fat, sourdough, and the least amount of humidity are the natural ways to preserve a bread. Otherwise, there are chemicals which delay bread mold, and they are strictly used by commercial bakeries.

Hope this helps


Peregrining's picture

You can always investigate Silica Gel packs or similar packs (molecular sieves) for preserving foods, remove moister, and oxygen from enclosed containers or in your case packages.

BreadintheBone's picture

I think you're going to have very little luck with this. Commercial packaging uses a nitrogen atmosphere in plastic to wrap food. This retards the growth of bacteria and halts oxygen-related chemical reactions. It's hard to do at home.

As long as there's oxygen, the starch in the bread will keep going with the staling process and the bacteria and molds present in the air will promote decay. Even a pure nitrogen atmosphere won't keep bread for two weeks. You could try freezing it and packing it in an insulated case with ice packs.

Or, you could just send the recipes. Those will keep forever.

montanagrandma's picture

Could you freeze your 'product' then vacuum seal it before sending it off in a insulated box. Freeze first so it is hard and wont be crushed when you vacuum seal it. Dont know if it would work, just a thought.

IVXX's picture

Thank you so much everyone for your help and suggestions.I have seen some vaccum sealers and thought about freezing and sending in that.


it seems  almost impossible to do,lol I thought there might be some kind of ingredient that I could add or a type of packaging I could use....I see in the stores bread and the expriation date is like next week,I was hoping I could do like that for mine.

I will check on the selica gel packs and see what they will add any extra time to it.

Thank you again everyone for takingg the time to help me.

Big Brick House Bakery's picture
Big Brick House...

add 1/2 tsp Ascorbic acid (vit C powder) to each 2 lb loaf.  Also marted barley is a dough conditioner to help with this problem.   I have had a loaf last for t 2 weeks using these items.



beach004's picture

Really!  Vitamin C?  I'll give it a try; I have been trying for years, to find some way to keep my loaves from staling; dough conditioners don't help; I've tried lecithin, and it didn't do the trick; nor did an egg.  I would love to know what commercial bakers use, to get those loaves that, even after I open them, will last a week or more, unstaled and un-molded.  Does anyone know a really good method?



ananda's picture


Principally Calcium Propionate for bread and Potassium Sorbate for cake.   These are acids, so they lower the pH in the finished product and prevent mould growth.

I am surprised lecithin didn't work for you, as this is an emulsifier; highly effective at trapping the moisture within the finished product

Vitamin C is ascorbic acid, and it is included to give greater strength to the dough structure during mixing to bring about the disulphide interchange.   It may help keeping qualities, but that is not the principle reason for using it in the dough conditioner, or, bread improver formula.

Hope this helps; best wishes


Best wishes


beach004's picture

Thanks Andy; I've never had a problem with mold--molding and staling seem to be either/or, and I get the stale problem, in just a few hours, even in a breadbox.  I might give the lecithin a second chance; it can't hurt.  And even the "failures" are good to eat!


LindyD's picture

Not sure if you're shipping to someone in the military, or just to a friend in a different country. If the latter, keep in mind that customs is going to inspect your package - might be a good idea to check into the rules and regulations of the country you're shipping to, to make sure you're not violating their laws (in which case they will destroy your package).