The Challenges of Packaging Bakery Products
Freshness, integrity, and sensory characteristics are the main objectives that good packaging for baked goods must ensure.
- Moisture management: cookies and crackers require a dry environment, while leavened products need to retain moisture.
- Fragility and mechanical protection: Protective packaging such as corrugated paper or barrier film is required.
- Hot-fill packaging: Products are often packaged while still hot, requiring materials resistant to high temperatures.
- Variety of formats: Different shapes, weights, and ingredients require flexible solutions.
- Sustainability and safety: There is a demand for sustainable packaging without compromising protection.
- Shelf life and environment: Lipid oxidation and exposure to air sometimes require active packaging.
Tailored solutions with flexible laminates and PP films, from large to small production runs.
Horizontal Flow Pack
Cereali Italia Bars
The packaging is made with very simple polypropylene (PP/PP) laminates. The PP sealing layer can be white (partially shielding the bar) or metallized (fully shielding the bar). The packaging is of the FLOWPACK type.
Donut Packaging
The donuts are sprayed with FOOD-GRADE ALCOHOL to extend their shelf life; therefore, in this case as well, polypropylene-based (PP/PP) plastic laminates with a BARRIER (to prevent the alcohol from escaping) made of EVOH (PP+PP/EVOH/PP) or SARAN (PETX+PP). The packaging is generally of the FLOWPACK type.
Macaron Packaging
For this type of product, which is generally packaged in preformed APET trays, no packaging with specific technical requirements is necessary. Macarons in trays are packaged in cartons with a window or in transparent, laminated polypropylene (PP/PP) packaging using the FLOWPACK method.
Do you have a project for your baked goods line?
Contact us for a solution that protects the product, enhances your brand, and adapts to your production volumes.