The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Long shelf life to sweet dough

laurafacusse's picture

Long shelf life to sweet dough

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? 

LindyD's picture

You might find this link informative, at least as to the chemicals.

No offense, but a sweet dough with a shelf life of a month sounds very unhealthy and unappetizing.   The focus at TFL is on freshness and natural ingredients.

mimifix's picture

... very well said.

Dobeda's picture

Adding high absorbancy fiber (such as oat fiber) will help to retain moisture and freshness.....but ditto on the "month"  Most of our local bakers who stock our grocery shelves delivery twice a week!!!!!  Food banks would love to get the breads that don't sell!!

spriolo's picture

Are you talking about pre-baked dough?  Like the rolls you keep in the fridge in a cardboard tube?

Please don't let the freshness and natural ingredient police poo-poo on your idea (come on guys! a supportive and nurturing community is better than ganging up on someone's idea)  Please give us more info!

laurafacusse's picture

hahaha..thank you. well, i live in Honduras which is a third world country. people here care most about the cheapest bread available that tastes good. so i want to develop something cheap that will last long to help me with my distribution costs so it doesn't spoil so fast.

nicodvb's picture

last much more than a month without moulding. I don't add anything unusual: flour, water/milk, eggs, butter, sugar, vanillin, salt, some candied fruits and ... a good amount of starter (whether rye or wheat doesn't make a difference in this respect). Absolutely no yeast. Generally I prepare panettone, pandoro, brioche of various types and similar sweet doughs letting the doughs raise as long as necessary.

Provided that the dough is kept well clear of air and far from the light this combination of ingredients is enough to guarantee that the bread will be still good and soft in 1 or 2 months time... at least here in italy here I live. I'm not a special case: all of my friends are exactly in the same situation. I gues that the slightacidification of the dough due to the levain is enough to keep moulds away.

bubble's picture


how do you pack you sweet bread to keep it clear of air? do you vacum it?

i live in tropical country, mostly 24 -30 C all year round w/ high humidity.

My sourdough bread get mould on day 4 ( i keep them in a plastic bag).  well, i just give

2 hours bulk fermentation and 2 hours final proofing.


nicodvb's picture

most of it by hand, even blowing when necesary. I understand that in a tropical country humidity will be a serious problem.

Most likely the best way to preserve your breads consists in increasing the acidity of the dough in some way, either adding some old dough or retarding fermentation in a cold place (that doesn't mean the fridge, but some place at approximately 15-18°C).

I'm just speculating based on my experience. I hope it helps!