Help with high protein bread
I've been tinkering around with selling high-protein sliced breads around my town. The bread has been very well received in terms of its nutritional content and taste but we keep running into issues with freshness and mold.
I suppose that due to the high protein content, the bread gets moldy much quicker than most breads. Typically once we slice the breads, they need to be bagged and frozen or refrigerated right away, otherwise after one day at room temp, we start seeing spots in the packaging.
After cooling overnight, we slice the breads. We then package them in perforated plastic bags and then cover them in another plastic food grade bag which we close with tape in order to preserve freshness. If the bread is left in the fridge unopened, I will start to see a lot of humidity build up in the bag and by the end of the week, mold shows up. I've also tried freezing them, but that humidity I mentioned crystallizes and covers the entire loaf.
The ingredients we use for our bread are as follows:
Wheat gluten, whole wheat flour, pea protein, brown rice protein, chickpea flour, quinoa flour, teff flour, water, hemp seeds, sunflower oil, salt, yeast, and ascorbic acid.
I am no bread expert. I began initially baking these breads due to my move to a more vegetarian lifestyle. The aspect of growing a business out of it came afterwards and has now consumed my life out of my regular 9-5 job. Any criticism/suggestions would be extremely appreciated.