"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum

[eleonora soledade]

Eleonora,
 
A seguir a revisão que você me pediu:
 
Hi, first of all, thanks for sharing knowledge! I keep learning here every day!
We have a small business here in São Paulo, Brazil
www.honoratubrasilis.com.br
in which we intend to create Brazilian gastronomy with a foreign accent
or a foreign gastronomy with a Brazilian accent
to be carried away to be enjoyed at home.
I need to increase the shelf life of my  "Brazilian version of grissini" ( respecting the Italians). Presently, with no special packaging, the shelf life of them is 2 month. I AM NOT USING any kid of additives and I use natural levain.
I am studying to employ a modified atmosphere packing. However I was told that nitrogen and carbon dioxide can change the product flavor, although they extend the shell life.
I have no time for texting it.
I have two choices, either to use just vacuum packaging or a modified atmosphere packaging, thus keeping my recipe without additives.
I need a shelf life of at least 4 months.
Help!!!