I am a biochemist with a Masters Degree in Biotechnology. I have five years of experience as a microbiologist in baker's yeast and bread improver production.
I studied the shelf life of bread improver products and proposed some methods of prolonging it. The shelf life is directly related to contamination and water activity in your product.
At this moment, I have a similar project on another site.
Please check my profile and contact me for further information.
I promise to deliver the final solution in 3 days, but a project like this takes longer (according to your needs). I will propose some viable solutions in three days.
Best regards,
Adina