Hi IVXX,

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

Mebake

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.

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.

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.

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.

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.