Need a preservative for my cookies !!! Plzz help me!!?

Question

I want to begin to bake cookies and i want to know about what I can add to mix to make cookies dont turn rancid or develop fungus and bacterias, extending cookies shelf- life..can you tell me what can i add to the mix?? Plzz tell me too how many days a cookie is edible without a preservative,,Thanks a lot!!!!! (sorry for my bad english!! )

Answer 1

Some of the factors affecting the shelf life of cookies are the amount and type of sugar, shortening content, baking conditions, and packaging. Sugar/shortening. One of the first changes to be considered should be the substitution of invert sugar or syrup for some of the sugar solids. This will result in the syrup acting as a humectant and retaining more of the moisture in the cookie. Second, make certain that the shortening content is not too low; if this is the case, then water may have to be added in the formulation and this would evaporate during baking. A high proportion of sugar and low percentage of shortening would also result in a hard, dry product.

For a soft eating product, the shortening should complement the sugar. High percentages of sugar could result in a hard, dry product, and while this is desirable in some cookies, it is undersirable in a cookie which is required to have a long shelf life. Baking Conditions. Baking conditions are critical; many bakers use excessive bake time, producing a crust on the base and around the edge of the cookie. When producing a cookie to have a long shelf life, it is advisable to obtain a soft texture with no brown edges and no crust or skin on the base. It may seem very soft to the touch, but this is desirable for a longer shelf life. The cookies should be packaged in air-tight packages as soon as possible after baking, before the cookies lose excessive moisture. We have observed some products packaged in a "cling wrap" film were hard and unattractive, while similar products packed in positive seal cellophane or polylaminated materials kept their freshness for several weeks.

Summarizing, the following points need attention:

Formula balance, ratio of sugar to shortening.
Replace a portion of the sugar solids with invert syrup.
Do not bake the product excessively, which forms crusts around the edges and on the base. Moisture content of the finished product should be in the 4 to 8% range.
Use moisture proof packaging.

Answer 2

after you bake them and let them cool keep them in the refrigerator