There is a lot of competition for really good natural foods. Many creatures from molds, to ants, to grizzly bears would love to have a bite of Milton’s bread. We decided years ago that the approach we want to use (to make sure that our valued customers got the bread first) was to be smarter and quicker and not to use artificial chemicals to protect our product. Instead, we use natural vinegar and cultured wheat products from friendly but competitive cultures to fight mold.
Now for a taste of all natural science! Molds have difficulty growing in acidic environments. Vinegar is acidic by nature, which creates an unpleasant environment for mold. Cultured wheat, although completely dairy free, is made using a natural fermentation process that’s similar to the process used to make natural yogurt. This process produces organic acids that help delay mold formation.
These natural choices aren’t as strong as the artificial chemicals, and require more skill from our bakers to balance the bread formulas just right. The end result is a great tasting, all natural product that may not have the long shelf life of an artificially preserved loaf of bread. But, with the help of these natural ingredients, a loaf of Milton’s bread will typically stay fresh for 7 days.
Once you bring your fresh loaf of Milton’s bread home, you can use storage techniques to help it last longer. Keep the bread bag tightly closed and store it in a cool place or in your freezer (the refrigerator will dry it out). Wash your hands before reaching into the bread bag, only touch the slices you plan on eating immediately, and avoid letting it touch your counter or other foods in your kitchen.
We hope that you will agree with our approach to not use artificial preservatives. Instead, Milton’s goes against the grain to deliver all natural and nutritious baked breads that are artisan-crafted for surprisingly delicious taste.
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Great article!
Is the flour used in Milton’s products brominated?
Bromine and the (reduced) bromides are a serious health concern as they are both highly toxic, and replace another essential halide, iodine, in the thyroid and tissues leading to a host of serious, but common ailments.
Your Multi-Grain bread is the most delicous i’ve tasted, but since brominated flour in bread is now the norm, I must ask this question. Thank you for your help.
Great question Michael! Thank you for your comment and we want you to know that we share your concern. Milton’s flour is not bromated and does not use chemical maturing or oxidizing agents. We hope you continue to enjoy our Multi-Grain bread!