Using sorbic acid for half cooked chapati to improve shelf life

How much quantity of preservatives for 1 Kg of Chapati?
Generally, it can't be told just like that. Preservatives can be up to 1 % maximum. But this is a trade secret and no company will reveal the same. However, you can decide on this by doing some trial and error method. Too much quantity will make chapati tasteless and very less quantity will not give the desired shelf life. So you have to try in small batches and see which will be the best percentage. I suggest you try 0.75%. 1%. 1,25% and 1.5% of sorbic acid and see the shelf life and also the taste. Once you decide on the optimum percentage use the same percentage and make 3 or 4 batches and then you can confirm.
2. How to keep half-cooked chapatis without being sticky?
The best thing is to keep a butter paper between the two chapatis and then roll them in an aluminium foil. That will keep half-cooked chapatis non-sticky. Then you can keep them in the fridge. Vacuum packing is another solution to this problem.
3. How to preserve rice roti from breaking into pieces when kept in the refrigerator. ?
You can pack each one a zip cover and then 5 such packets can be kept in a suitable aluminium foil and wrap them. Then you can pack them by applying vacuum. This packet can be kept in the refrigerator and it will not get spoiled for about a week.

Thank u sir... I will try your suggestion...

There are many food preservatives used in the food industry and sorbic acid is one of them. It is generally used for the purpose of preservation in the food in the form of sodium sorbate or potassium sorbate. Adding these type of preservatives in the foods increases the pH value and that is to be adjusted by mixing other specific salts due to safety reasons.
The recommended quantity of these sorbate salts for the purpose of preservation is generally in the range 0.025% to 0.1%. One can safely use these salts within the above range. For example for making a dough with 1 kg wheat floor one can add upto 1 gram of Sodium Sorbate. It is advisable to use even a less quantity say 0.5 gram per kg and see the results before increasing it.
Preservatives help in storing the Chapatis for a longer time but there are other considerations that extend their lives further. Chapatis are to be kept separated by each other by a thin butter paper and then should be sealed in plastic bags say about 5 to 6 in one packet. Keeping them in fridge can keep them fresh easily for a few days.
Coming to the preservation of rice Chapatis in fridge we have to cook them till they are soft and not dried much. If we cook them like that then they will not break after keeping in the fridge.

On the other hand we are receiving news and messages that the avoidance of food items wherein the preservatives applied. However for pickles we get from market are added with preservatives. But my point of view here the preparing pickles etc., in the format what our elders did, could be with a good shelf period. We used the pickles like tender mangoes, tender turkey berry prepared in the method of our elders for a long period say more than six months. It could have come for more period than that but the stock we consumed.
Similarly the chapatis can be prepared immediately as and when we required rather than using any sorbic acid etc., I have seen some persons offers services of preparing chapatis for homes in large quantity in the cities like Nagpur etc.,

Preservative is not good for health. Generally, the preservative is used to preserve food items for a longer period. Food companies use this item on a large scale. As mentioned above, you should use 0.025% to 0.1% sorbic acid for preserving food. You should use 1 gm of sodium sorbate for 1 kg wheat flour. And you should use butter paper for Chapatis to be kept separated from each other and then seal it in plastic bags about 5 to 6 in one packet. Keep it in the fridge. This it will be fresh for a few days. Vacuum packing is another way of keeping fresh.

With the busy life of the people, they prefer half baked rotis available in the market for getting these half baked breads to be used for their regular consumptions. They are aware of the facts that some preservation has been added such as Potassium Sorbate or Sodium Sorbate keeping its concentration less than 0.1% so that concentration of this salt in the baking process does not pose any health issues to the consumers.
While preparing the doughs, the manufacturers keep the concentration of such salts within the range of 0.025 % to max 0. 1%. Some manufacturers keep this level at 0. 05% keeping the safety aspects of its consumption.
In order to avoid the same being sticky, butter papers are used where two half cooked breads are placed and such groupings are placed in the Aluminium Foils with their final placements of sealed plastic foils to enhance its shell life.
Now coming to the last question how rice roti can be kept without its breaking, Zip Covers are to be used sealing the aluminium foils containing packets of rotis say five in number with the proper insulation. These packets are kept inside the refrigerator for at least ten days prior to its final preparation for the consumption.