Howdy, we make a LOT of homemade bread, Zojirushi bread machine. Looking for a way to extended the shelf life of homemade, generally very short. Do any of y'all use Calcium propionate in your homemade? If so, how much?

I got some cake/bread enhancer from KAF, but have not tried it yet. Everything I've gotten from there has been excellent and it has great reviews.

https://shop.kingarthurbaking.com/items/bread-and-cake-enhancer

Max06: I am a KAF junkie, got tons of their stuff, the SAF Red Instant Yeast has never failed me. Their Whole Grain Bread Improver is the best for whole grains like Rye and other whole grain breads. Have not checked your product, but will look. Especially interested, however, in anyones experience with Calcium Propionate.