Serious question. Why does name brand bread last so long without molding?

anyone in the bread business care to dish? I like the fresh baked store artisan breads but feel I have to slam it in a few days or it goes bad

Higher cleanliness regimes in the factories.

Artificial additives designed to kill mould.

You're better off with natural, additive free bread.

I stick the fresh bread in fridge after day or so and just toast it when I want some.

I know they replaced the iodine with bromide.
Quit complaining OP.
If Bromide is good enough for the local YMCA pool it's good enough for your kitchen table.

Last Edited by Yo Adrian on 05/26/2021 10:16 AM

[link to dalejrsandwich.com (secure)]
Calcium Propionate serves as preservative, decreasing the rate of mold development and preventing bacterial spoilage.

We can see “irritation”, among other hazards, being mentioned. Study that expressed concerns about Calcium Propionate is from 2002. Study identified E282 as being hazardous to children. In this study children ate bread containing Calcium Propionate on daily basis.

As we can see the main symptoms were irritability, restlessness, inattention and sleep disturbance.

2019 study associated Calcium Propionate with insulin resistance and weight gain.

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I can tell you its a fact that insulin resistance is the main cause of Type 2 diabetes. If you have it already you need to drastically reduce your carbs and do intermittent fasting. And if you don't have it you need to stop with the crap carbs like soda pop and pasta, and basically limit your carbs to potatoes and good fresh home made bread. Starchy root vegetables are OK too, and a good source of vitamins and minerals.

I don't eat a lot of junk carbs..chips and such. Love good bread though..just leery of the stuff that lasts for 3 weeks

Preservatives can wreak havoc on the lungs.

sugar salt and bleach don't easily spoil. it's simple.

The mould starts on the crusts and you probably don’t notice it while you’re eating it.
Try and identify when you’re eating your stale bread if there is the hint of dirt taste in you sandies. That would be the mould

This is a very serious question.

In fact, if you had posed the question into a search engine you would have gotten results.

GLP answers are much more interesting

It's made with mold resistant polymers

I don't know what brands you buy, but the brand I buy do not use any additives.

Not everyone use additives, and not all various breads got additives.

In many cases it comes down to hygiene, factory bread is never touched by a human hand and as long as it stay sealed in a plastic bag, mold never gets to it.

Also, bread like swedish crisp bread is a traditional bread made to last a long time, and it depends on the fact that it is dry and therefor unfit for mold to grow. Just like other dried foodstuffs.

I alluded to the brands above O-owheat and P-pridge Farms.

As part of my preps for the pandemic, I bought a new bread machine, a couple of pounds of yeast, and 300 lbs. of organic flour from Janey's Mill.

I bake my own bread using molasses instead of sugar (6 gallon bucket of molasses from rainydayfoods) and walnut oil.

My bread MUST be refrigerated. It molds in about 4 days.

BTW, I add dried fruit such as Goji berries, cherries, etc. from bulkfoods.

Much cheaper than store bought, much healthier, and delicious.

Forgot to add, refrigerate or freeze your flour. Organic whole grain flour will go rancid quickly.

For the newbs, the message is that prepping SAVES money while delivering superior nutrition.

Take your fresh bread home and cut it into pieces that you will use for say 2 days and package it into freezer bags so you can take out only what you are going to use while keeping the rest frozen. Take a towel and wrap it around the frozen bread in the bag and let it thaw. This will keep it from getting all wet and mushy as it thaws. Before freezing it, put it into the refrigerator to get it cold, then put it into the freezer. This will keep some ice crystals from forming and ruining your bread.

cool idea thanks

Fair enough


Thank you for not taking offense to my comment

I also bought a bread machine.

I have only done straight whole wheat with it and that shit is dense.

Do you happen to have a link to your recipe or did you just wing it?

no problem..it bordered on condescending but for the same reason I don't trust msm, I don't really trust traditional internet sources for an honest answer.

I am sure there is an additive, which may not be so hot for you ... but another thing that people discount is that the PLASTIC BAG that the bread comes in today now is a much more air tight enclosure than it was just 5-10 years ago.

Polymer research has created inexpensive plastic films that allow things wrapped in them to last MUCH MUCH longer than they would have in the past, and this include the plastic bags that the bread comes in (fresh vegetables that are pre bagged without air hole are also now packaged in that type of plastic wrap - which more than doubles their shelf life, in many cases triples it).

In the case of Bakery baked bread, when you get it home put it in the plastic bag that store bought bread came in ... and it will most likely double if not triple that Bakery baked bread's shelf life before it starts to mold. (ie: save those bread bags!! and they are good for other things too such as putting your fresh vegetables in to help them last longer)

I buy a special bread from the Bronx that I really like. It molds within a few days, unless I refrigerate it or freeze it. I just freeze it, and toast a frozen slice at a time as I use it. Problem solved.

I have been doing this for years, so I mod the recipe that came with the bread machine:

10 ounces of hot water

1 tsp pink salt

2 tbsp walnut oil. I keep it refrigerated so it does not go rancid.

2 tbsp molasses

3-1/2 cups whole wheat or rye or almond flour. You can substitute any of the above, although almond flour makes a dense loaf. Substitute a cup of white flour to make less dense.

1/4 cup gluten to keep it lighter

1-1/2 tsp yeast

That is for a 1.5 lb. loaf in my machine. 2 lb. loaf rises too high and gets the window dirty so more cleaning

Whole wheat setting with dark crust

I could live on this stuff!

the store bought uses vegetable oils, the other stuff is made without these nasty rancid, fungal spore carrying vegetable oils.

inhibitors

The larger question is why are you living in a home filled with mold spores...my food doesn't mold...