Vacuum or gas filled bag
Hi people, i have a question.
I have a bakery and I would like to start a brand in my country to sell sourdough and long proof bread (not mass production) that have a longer shelf life when it's packaged. To purchase a vacuum with gas inyection is very expensive in my country (argentina) anyone knows if i can replace the machine (in the begining only, when i be more financially stable i plan to purchase one) with a vacuum pump, then fill it with n2 and co2 and seal it?
Would you recommend polypropylene or polyethylene bags?
Anyone knows what percentage of gas is the recommended for the breads?
I would like to use any or minimal conservant in my products so the gas filled seems a good idea
Thank you in advance, love this community!