We are very glad to hear the information is helpful to you!!
you can read some more details on citric acid here: https://bakerpedia.com/ingredients/citric-acid/. This would add a sour taste to your bread, and provide some additional oxidation. For bread this is not an effective preservative, as the citric decomposes at higher temperatures that happen during baking. If mold is your main problem, then first look at process to ensure you are doing everything consistently there, and have not contamination contact areas. The most common preservative used in bread baking for mold control is calcium propionate.
https://bakerpedia.com/sofresh/ SoFresh bags may not yet be readily available in your area, but I suggest you contact them directly to investigate samples and possibilities. I made a short video using bread made without preservatives, only adding fried onions from Top Taste. https://bakerpedia.com/top-taste-b-v/. You can see after 1 month the control is very moldy, and the loaf in the SoFresh bag has no mold. https://youtu.be/J5I4cYB9AN8