Synthetic emulsifiers and preservatives built industrial bread’s shelf life, but enzyme systems now replicate most of that performance with a clean ingredient list.
California back in the 1990's didn't allow synthetic preservatives. We formulated with cultured whey and vinegar 100 grain. Shelf life was 7 to 14 days. 14 days for patent flour formulas 7 days for whole grain flours.
California back in the 1990's didn't allow synthetic preservatives. We formulated with cultured whey and vinegar 100 grain. Shelf life was 7 to 14 days. 14 days for patent flour formulas 7 days for whole grain flours.