December 1, 2016 - 7:30am
Keeping bread in grocery stores
Hello, I run a small bakery out of my home and service 16 stores. I have had some feedback that the bread is dry. Just wondering if anyone has any suggestions on how to keep it fresh.
thanks
theresa
Share
to keep it fresh. WIthout these chemicals the bread, stales quickly and a few days less quickly if sourdough. Most home bakers or natural commercial bakers don't put them in bread. Yeast bread lasts about a day.
My Dad worked for Wonderbread, bread that stays fresh forever witht he stuff in it, and he put new bread on the shelves and removed the old bread every day in his grocery stores. The day old bread went to the day old store for sale.
good luck
"Dry" doesn't necessarily mean stale (or not fresh). It depends a lot on what kind of bread you are making (ingredients, hydration, sourdough or commercial yeast, etc.). For example, the addition of a little potato flour will make bread a bit softer and more moist, as will other add-ins (like fat or oil) that are not preservatives. Higher hydration sourdough will stay 'moist' longer than other breads, and it will also resist staling and going moldy for longer.
only way to keep bread on a shelf for the amount of time consumers have grown accustomed to is by adding commercial enzymes. You can also try soy lecithin it helps a little but not much. I had the same issue and finally pulled out of the stores, i was changing bread out every two days and dealing with mold issues, etc... The other option is to try and place the breads in the freezer section.
good luck
Angelo
Thank you for all the feedback. I do not want to put any preservatives in my bread! I have not had any trouble with the bread getting moldy, except the French. I deliver twice a week, so just want it to stay a bit more moist until people get it home. I am going to try wrapping it in plastic wrap and then bag it and see what kind of feedback I get.
Any other ideas would be great. I might try the potato flour as well.
well, I know that I am willing to pay more for bread in a bakery where I know the bread I am buying was made that day where in a grocery store it will be a gamble. I know you will say that bread is good for 3 days but if 2 of those days where spent on a store shelf I don't see the value in that.
Gerhard
Enriched doughs last longer than lean doughs. So adding some oil might help (and/or milk, egg, sugar, etc). Pre-ferments should be incorporated as well. Even if it is a quick or "flying" sponge (ready in a short time), it will help a little.