How to extend the shelf life of bread

Consumers make fewer visits to shops, spend less time in stores and have a tendency to stock up on certain products. Bakeries and bakery aisles are not exceptions. Improving the preservation of the packed breads using natural solutions is key to follow this trend.
We have gathered some tips and tricks to help you give a few extra days to your baked goods, allowing your customers to continue enjoying great tasting fresh bread longer.

[@nicholasharris4544]

The accent means everything he is saying is extra true.

[@dineomalatji2165]

Ha ha

[@chaosking911]

Thank you so much! I wish more content was as informative and concise as this video.

[@loveregardless2857]

Thank you so much for these tips.

[@sugarfree6434]

Thank you for sharing the great tip.

[@nonitacabaseestipona2199]

Thank you for the tips. 🙋‍♀️😊

[@jotocs3]

Good video, short and informative . 🙏 Merci buco

[@cockcrowsunrisecockcrowsun8887]

Thank you for the tips

[@Jartisann]

Thank you. This is helpful.

[@purpledyeimmortal4119]

Thanks a lot !!!

[@erictixeira3455]

Perfect chef

[@allisonnelson700]

Thanks really helpful

[@sushilashukla1289]

Hi please give me a recipe for 1 or 2 loaves of sour dough bread. LOVED the bread in Europe. Lots of love from South Africa

[@devbachu7072]

Lovely uncle rhanks

[@ebereokorie3787]

Thanks

[@edithharmer1326]

Excellent Tutorial!
Thank you for sharing your recommendations!
Greetings from Singapore!
🇸🇬⚘⚘⚘
Edith

[@nabilshagoury2483]

how about the vacum packed that last months

[@messtika-581]

Can you please share which preservatives to use for sweets with filling?🙏

[@ihsantwaime6003]

What is the alternative to soften the bread other then oil

[@2bears1duck]

I was thinking of getting a UV tunnel to kill the majority of bacteria and so on before packaging, would that be a solution that would work well?

[@Chef.Eden.]

Can you use any vinegar

[@ashrafsarameh7091]

Do you add all three (vinegar, sour dough and molderator) or just one of these items to the recipe?

[@chaosking911]

The world is your oyster, experiment and have fun!
You can add just one or any combination of those 3, your main annoyance would be an extra step to calculate the correct ratios to use of each additive, specially if you wish to do anything more complex than a 50/50 mix. (Pro tip: A calculator and a scale are your best friends for that one.)

[@owindefoods]

No. One at a time.

[@anangwahyudi9730]

Ok puratos...👌

[@pamelazoo8220]

thank you, I'm making doughnuts

[@shubhukulk]

Molderator ? What’s that

[@kikenaround]

I keep it in the fridge since I only use my bread to make toast anyway

[@sarahsutube]

Great tips. Does vinegar effect the baking soda in the dough?

[@juliusdarmawan8234]

Yes... To activate baking soda needs acid ingredients...

[@owindefoods]

No. A certain level of acidity is okay for the bread dough.

[@itsdhruv5928]

Can u tell what are molderator .
Can I make it in home

[@owindefoods]

Molderator is basically a powdered ingredient added to the bread dough mix and their primary function is to serve as a MOLD INHIBITOR.
PURATOS has one.

[@yamyam3905]

Keep your loaf of bread in the microwave , your last slice will be as fresh as your first .

[@jvallas]

Wouldn't a bread box be the same?

[@yamyam3905]

@@jvallas No , no air in microwave, just try it , see for yourself. Let me know.

[@nobsbaking6391]

So how many days can you expect

[@owindefoods]

When preservation of these kinds are done, the bread lasts for 5 - 7 days with any significant molds on them.

[@Nerdificationing]

Where's Waldo?

[@raybearNC]

WOOOOF! Daddy! 😍

[@smsbeakery4494]

Please help how many ml or kg will I add on 50kg bag of flour

[@obaidullahabdulkhalique4109]

1-3-3%s of flour weight & molderator 2%of all recicepe in KG

[@chaosking911]

I know it's a very late response, hope by now you educated yourself enough on baking to use baker's percentages.
Frankly seeing a comment on someone asking that question in that form and wishing to (I hope best scenario) pre mix 50kgs of flour for what can be guessed as commercial use, horrifies me and really should others.
Genuinely hope no paying customers been exposed to those experiments until more knowledge was acquired.

[@owindefoods]

For Vinegar, 500ml per bag of flour (50kg)
For the powders 2% of weight of flour, 1kg(1000g) per bag of flour (50kg)

[@vidasagoe2583]

😂thanks

[@salmaadam8938]

Thank you so much. Please what is the quantity of vinegar to 50kg of flour?

[@owindefoods]

1% of vinegar

[@owindefoods]

1*50,000÷100

[@owindefoods]

500ml / Half litre of Vinegar

[@mrrsindian2559]

COMPLETE FORMULA PLEASE 🙏 ?