Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tartar, salt, and sugar. Very simple but nicely accepted.
I am introducing the product in mass markets, but I cannot make it last long on shelves. Product is only stable for 3 months; after that, flavor changes and not nicely.
I pack products in pouches of BOPP CPP bags, 30 microns, sealed by heat.
I would like to keep the formula stable for at least 4 months, preserve flavor without chemical additions to the recipe.
Any suggestions?
Thank you very much...
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