Abstract: A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least one salt of propionic, sorbic, phosphoric, citric, acetic, lactic and benzoic acid, an effective amount of least one of moisture retention composition comprising at least one of guar gum, Arabic gum, xanthan gum, carboxymethylcellulose and (c) an effective amount of at least one enzyme selected from an amylase, protease and pentosanase. The amount of said shelf life extending composition present is that amount which in an effective combination comprising (a), (b) and (c) results in a shelf life extended beyond fourteen days for a baked product prepared from said dough composition.