The packaging is aimed at ensuring efficient preservation, storage, and transportation. It should be simple and attractive. This serves as a mode of marketing the product by communicating to the consumers. It also gives a nutritional benefit label.
Types Of Bakery Packaging
It is an important consideration because the packaging is an aspect that attracts the client to a particular product against similar products on the counter. For biscuits and chocolates, boxes are preferable.
Cake Boxes
They protect cakes and other bakery goods, especially while on transit from the bakery to the consumer. There are various kinds of these boxes. The folding carton and solid boxes are opened up from two sides up and down. To prevent any struggle in unpacking the cake. For large cakes, a corrugated cake box is used. It is recommended to leave a window patch to allow the consumers to view the cake while it is in the box, such as cookie boxes made from quality paperboard that can be recycled. It also leaves a slide cover window for the consumer to view.
Baking Trays
Baking Trays are a good way to protect and present cooked products like cakes and bread. They are mostly made of solid board, folding and corrugated cartons. They are preferred for being environmentally friendly; these trays are made of a renewable material able to be recycled based on the liners used. So, it is ideal for direct contact with the food. The trays can safely be used in ovens because they are heat resistant. They are recommended for both manual and automated packaging.
Greaseproof Paper
Greaseproof Paper is made from pure wood pulp under hygienic conditions. It is meant to retain fats and oil to ensure the product does not lose its intended original taste. It is laced with breathable features maintaining the original quality of the food. Greaseproof Paper is strong enough to withstand a range of temperatures and can be used in a deep freezer or hot oven.
Materials In Bakery Packaging
They can be classified into three major materials; primary, secondary and tertiary packaging. Primary packaging consists of materials directly in contact with the product; such as a plastic bag and cookie boxes. Buns and bread have the nature of losing moisture. Water vapor packaging is recommended for such. The material should heat-seal waxed paper. The plastic films should be polypropylene and LDPE.
Secondary packaging made of primary packaging examples includes corrugated boxes and paperboard. Biscuits need rigid fat and oxygen resistant, HDPE, and PP pouches that are effective for a short period. BOPP is preferred for biscuits packaging because the products are sensitive to oxygen and humidity. Laminates like coated foils and metalized polyester are also ideal. So, tertiary packaging has secondary packaging like pallets, shipping containers, and baskets.
Considerations In Choosing The Best Packaging Material
The state of the product, whether it is in solid, gas, or liquid. The biological composition of the packaging product microorganisms and enzymes like lactic acid bacteria and yeast need a very high degree of isolation and protection. So, it would be best to consider the expected shelf life of the product. The reactive nature of the product is to look at, especially for redox agents, learners, and enzymes.
