The secret lies in that unassuming little externally controlled alcohol preservation card. Don’t underestimate this tiny card—it’s the guardian of your bread’s freshness. You might wonder, why not use an oxygen absorber instead? Well, both have their merits, but the externally controlled alcohol preservation card is better suited for bread products.

This preservation card is made by infusing food-grade paper with alcohol. When used, it acts like a protective shield around the bread, providing both contact sterilization and fumigation sterilization without making the bread bag wrinkly—something oxygen absorbers can’t compete with. Moreover, the alcohol preservation card has a unique advantage: it inhibits the growth of both anaerobic and aerobic bacteria, whereas oxygen absorbers primarily target aerobic bacteria. Even more impressively, this card is unaffected by the food’s pH level or the oxygen permeability of the packaging, making it a more cost-effective option.

Of course, nothing is perfect. While the externally controlled alcohol preservation card has many benefits, it can’t prevent the oxidation of food oils, and it might not be suitable for foods that don’t pair well with the taste of alcohol. However, bread typically has a short shelf life, and the alcohol scent complements it well, making them a perfect match. So, the next time you’re enticed by the delicious aroma of bread, remember the little hero behind it—the externally controlled alcohol preservation card.