shelf life extension

[Sussan Estela Olaya]

Hi Dani!.

Thanks for your question. To extend the shelf life of shortbread and soft cookies,especially if they’re going to be distributed in supermarkets it’s important to consider both the production process and the use of appropriate preservatives.

Because of their fat and moisture content, these types of cookies are more prone to rancidity and mold growth. A safe and commonly used solution in the industry is to add preservatives like potassium sorbate or calcium propionate, which help prevent the growth of mold and yeast. These are used in small amounts and are approved for use in food.

There are also other strategies you can apply to help prolong shelf life without affecting the flavor or texture, such as:

• Reducing the water content (water activity) in the recipe
• Packaging them in a modified atmosphere (like with nitrogen), or using packaging materials with strong barriers against moisture and oxygen
• Adjusting the pH of the dough, since a slightly acidic environment also helps inhibit microbial growth

In short, using a chemical preservative is necessary to extend the product’s life, but packaging, post-baking handling, and storage are equally important. The combination of these factors will help you achieve a more stable and safe product for commercial distribution.

I hope this information helps!
Best regards.

[Sol Damiani]

Hey there Dani!👋

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