Natural Bread Preservative
I own a bakery that makes one specialized product. Everything we use is all natural, including some anti-staling/anti-molding clean label products. But we still find the overall shelf life is about 4-5 days. We are moving aggressively into large retail chains, and though our product is, for the most part, well received, we are still getting some complaints on the shelf life of the product. Is there anything out there that prolongs our shelf life without changing the taste/process of our product? I've used ascorbic acid, but it's very expensive, and doesn't seem to do a whole lot. I'm looking for something that could keep the product fresh for a week+....if there is suck a thing. Any advice is greatly appreciated.