The R16 version also allows for enhanced simulation capabilities for composite and special molding processes. It expands simulation capabilities for resin transfer molding, polyurethane chemical foaming, fiber-reinforced plastic injection molding, hot-runner molding and so forth.

For example, bread baked with almond flour will very likely preserve better than one baked with all-purpose flour since the natural nut component stores more fat.

Some of the benefits include rapid mold gating iteration that allows users to achieve ideal gate locations, especially for large parts, in a short amount of time before committing to a comprehensive design validation analysis.

The type of flour even makes a difference when it comes to the fat content and degree of moisture. "A lot of bread flour is made with red wheat or Russian wheat," says Booker. "If you use a different type of flour that'll contribute to the amount of moisture that's actually in the wheat or in the flour before you even get a chance to make your bread."

The Moldex3D R16 version expands simulation capabilities for resin transfer molding, polyurethane chemical foaming, fiber-reinforced plastic injection molding, hot-runner molding and more.

Though this is a highly contested topic, Booker says that refrigerating bread can actually give it more longevity. Since the refrigerator provides a constant temperature, "you don't have to worry about fluctuations if it's hotter or cooler in the day," she says. But it's best to use this method as a short-term solution since the cooler temperature can sometimes cause starches to crystallize, therefore making the bread less soft and more course.

Until she retired in September 2021, Clare Goldsberry reported on the plastics industry for more than 30 years. In addition to the 10,000+ articles she has written, by her own estimation, she is the author of several books, including The Business of Injection Molding: How to succeed as a custom molder and Purchasing Injection Molds: A buyers guide. Goldsberry is a member of the Plastics Pioneers Association. She reflected on her long career in "Time to Say Good-Bye."

Visitors to the Moldex3D booth (4033) will get an exclusive sneak peek of its upcoming Moldex3D R16 version, which is designed to deliver reliable, high-efficiency, simulation-driven solutions to accelerate the pace of product innovation.

Additionally, the R16 version allows users to simulate more in less time. For example, it reduces filling/packing simulation processing time by up to 30%. It also supports automatic generation of non-matched solid meshes for the entire mold base and its components, including the mold plate and inserts, thus reducing the amount of time and effort required to perform an accurate and reliable mold analysis.

Regardless if it's store-bought, bakery-fresh or homemade, bread stays fresh longer when it's in a relatively air-tight environment since circulation speeds up the staling process, says Atlanta chef Jennifer Hill Booker.

According to Booker, "fat is a natural preservative, so anything that has more fat tends to preserve or freeze well and last longer." Loaves that have eggs (like challah) or butter (such as banana bread) will go stale slower than French bread, which is leaner.

For all the joy bread brings to a table, it has a considerable weakness: A short shelf life. If you're not worrying about your favorite loaf growing mold, you're concerned about it getting stale.

During PLASTEC West, Moldex3D Engineering Manager Srikar Vallury will be available at booth 4033 to answer questions. To schedule an appointment or live demonstration of Moldex3D’s simulation products, fill out a request form on the Moldex3D website.

For those who go through a loaf of bread quickly, wrapping bread in plastic or sealing it in a zip-top bag is the easiest way to ensure a fresh loaf. It's a reliable short-term method to storing bread since it won't be sitting on the counter for an extended time. Even storing bread in reusable plastic or a glass-sealed container can help it last longer, says Booker. "If you're eating the bread within three or four days, an airtight container on the counter is perfectly fine."

Mold thrives in airy, warm locations, so look for cool, dry areas to keep your bread. Booker says that the worst place to store bread is on top of the refrigerator. "It's so warm up there that whatever moisture is trapped in the container or the bag for the bread will start to help it mold."

Quick tip: Store-bought bread lasts five to seven days, while homemade bread is good for three to five stored at room temperature.

With that in mind, here's the best way to store bread — along with a few general tips on the most effective ways keep bread fresh longer.

Automated Simulation Workflow boosts efficiency by allowing users to customize and automate simulation workflows through the integration of Moldex3D API with its product design systems. This reduces the complexity of simulation workflow and possible manual mistakes to ensure accuracy and consistency.

While canvas bread bags are stylish and eco-friendly, they don't always keep bread from getting stale. If you don't eat bread often, leaving a 24-slice loaf in a canvas bag for a week can actually cause it to go bad faster. "If it's homemade bread and it's not in a plastic wrapper, if you put it in a canvas bag, then the outside will probably get hard because it's not as protected," Booker says. Additionally, if you're trying to preserve store-bought bread, Booker recommends simply keeping it in the original plastic wrapper as long as you tightly seal it and keep it in a cool environment.

Using a breadbox — no doubt the most classic way to keep bread — is one foolproof method to extend the life of your loaves. "I would say that a bread box works better than an airtight container because it's breathable and creates the perfect balance of airflow and humidity, so your bread won't get soggy, which can happen in sealed plastic and it won't get dry and stale as it would if left unwrapped," says Booker. "It may also keep out some of the light that'll dry it out if it's in a clear bag."

Moldex3D Northern America Inc., headquartered in Farmington Hills, MI, will be previewing the latest innovations in its simulation portfolio for the plastics industry at PLASTEC West, which comes to the Anaheim Convention Center in Anaheim, CA, on Feb. 6 to 8.

The longevity of bread depends on the type of loaf, its ingredients, and preservatives. While a more starchy bread full of protein will last longer, a lighter bread can also last a while if you freeze it.

Ultimately, freezing bread is the best way to stop it from molding or getting stale too early. While not required, it helps to freeze bread in slices so you don't have to defrost a whole loaf. Depending on the fat content and the amount of protein in that type of bread — be it store-bought or homemade — frozen loaves can last from three to six months. "Brioche and croissants will bounce back fresher than a loaf of French bread because the French bread is so lean," Booker says. "So, three months for French bread and six months for [denser breads like] croissants."

The key to effective storage is measuring how often you eat bread so it's not sitting out for too long. Here's the technique Booker uses to cut down on waste: