Packaging Materials for your Bakery Products

Baked products are challenging to make and maintain in large quantities, especially if you have little capital. Holding inventory is not easy for anybody, but it becomes easier to know what packaging to use in the different products you make. Each product has its optimum packaging standards to ensure freshness and maximum shelf life. As a manufacturer of baked goods, it is up to you to ensure that such measures are maintained. Before we dig deep into the different types of food packaging materials used, we need to know the different types of bakery products commonly produced.

The most widely produced baked product is bread. There are many types of bread and each of them has a different taste and texture. Bread is one of the most purchased products in almost all parts of the words. In today’s world bread is a necessity as almost all our meals contain bread in some shape or form. This necessity has brought forth the need for packaging that ensures that it stays fresh as long as possible. In this article, we will be talking about the need for packaging and the different types of packaging that exist in the bakery industry which helps in enhancing the shelf life and freshness of baked products. 

The Need for Good Packaging Materials

The immediate concern for baked products is proper storage to retain their taste and texture. It is a valid concern as most baked goods don’t have a long shelf life. The main issue with storing such products is spoilage. Physical decomposition can spoil baked products, i.e., staling and losing moisture. The other ways water and microbes can break baked goods are rancidity and microbial growth. To prevent such issues, the need for suitable packaging materials is a must.

Types of Packaging Materials: 

There are many different types of packaging available for storing baked goods. Each of these materials has its own purpose and use case. The following are some of the materials used in packaging:

Parchment Paper:

Parchment paper works best for baking because it is durable and can be kept in storage for an extended period. Customers rarely purchase these items on the spur of the moment but carefully consider whether they are required before making the purchase. Because parchment paper meets all of the criteria listed above, it is becoming increasingly popular among bakeries.

Brown paper:

When it comes to packaging your baked goods, using brown paper is a great way to save money on materials. After the product has been removed from the packaging, it serves no practical purpose other than to protect the product while it is being transported and stored at the bakery.

Polypropylene Films:

Plastic films such as polypropylene can be used to protect baked goods from the effects of the environment. Polypropylene is an excellent structural stabilizer, making it an excellent choice for packaging that must keep its contents in pristine condition until they reach their final destination. When packaged with other materials, it can act as a moisture barrier to protect against moisture.

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Metallized Films:

Metallic films should be used to package bakery products because they are excellent at retaining heat and moisture for extended periods of time. Metallic films are also inexpensive. This type of film is also simple to print on, making it an excellent choice for bakery goods.

Metalized Mylar Bags:

Metalized mylar sheets, in addition to metalized mylar bags, are another option for bakery packaging because they are resistant to moisture and heat and can be used for extended periods of time. 

Plastic Sheeting:

It is an excellent choice for bakery product packaging because it allows consumers to see exactly what is contained within. For example, customers don’t have to waste time opening the packaging before making a purchase decision because they can see exactly what they’re getting before they buy it.

Custom Food Paper:

Custom food paper has a number of advantages when used to package bakery products. Furthermore, custom food paper is both cost-effective and effective in terms of increasing brand recognition, in addition to being environmentally friendly. 

Cake Boxes: 

Cake boxes are used to transport baked goods from the bakery to the end-user in a safe and secure manner. One-piece and two-piece cake boxes made of solid board or folding cartons are commonly used in bakeries.

It is possible to remove the cake horizontally rather than vertically from this box because it can be opened on both sides. As a result, the cake will be easier to remove from the box and no damage will occur. Boxes with 4 or 6 corner openings are also popular because they are simple to erect. To ensure the safety of large, expensive cakes, corrugated cake boxes are available. For a premium presentation, all cake boxes can be custom printed with logo, brand, or decorative designs.

Did you know that HICAPS / MKCL Printing and Packaging Services can help you design and print your customized cake boxes?

Greaseproof Paper:

Greaseproof paper is designed specifically for use in the production of molded cups. Good grease/fat resistance, oil holdout, and easy cup-to-cup release during the continuous production in the bakery process are the primary requirements for paper in this process.

Some other packaging methods include:

Apart from the more conventional methods of packaging, the following method is quite effective in prolonging shelf life and product quality. 

Modified Atmosphere Packaging:

Products like tortilla wraps, bagels, naan bread, pita and baguettes and other varieties of bread can all benefit from MAP. Molds, not bacteria, are the most likely microorganisms to destroy these items because of the low water content. To thrive, these molds must have access to air, as they are aerobic (requiring oxygen from the atmosphere). It is possible to considerably prolong the shelf life of these baked goods by eliminating oxygen and utilizing a high percentage of carbon dioxide (up to 100%).

Using a high CO2 concentration as the modified environment has the advantage of making the package very easy to leak or test. Leakage detection systems for CO2 are well established and may be programmed to run automatically during the packing process. Because of the potential for oxygen leakage and mold growth, the integrity of the packaging materials is extremely critical for bread goods. Any leakage will cause the bread to dry out and go bad. When kept at room temperature, the shelf life of pre-baked bread packaged in a carbon dioxide-only atmosphere typically increases from five to twenty days.

In the right environment and with the right packing materials, certain products have a shelf life of up to six months. It is easier and less expensive to store, transport, and distribute baked goods in this manner because they don’t require freezing. MAP can be used for different bread items, but there are other concerns to keep in mind. Products with frosting, for example, may lose their aesthetic appeal if their carbon dioxide levels rise too high. In these circumstances, adding a small amount of nitrogen to the mixture overcomes this problem.

Benefits:

Some of the benefits of using MAP are: 

• Extend shelf life and quality: Extend the shelf life and improve the quality of the product: Typical packaging has a shelf life of 14 days or less at most. It’s possible to extend the shelf life of MAP products by more than 40 days. Freshly baked items will have a better appearance and taste. This packaging method lowers shrinkage by preventing the growth of molds by keeping oxygen out.

• Expand your distribution: Increasing your geographic market potential is another advantage of longer shelf life. Your customer base may grow as your business expands its presence in the marketplace. Additionally, you can ship at room temperature using MAP, which gives you even more options for reaching out to potential clients.

Things to consider when selecting packaging materials

When deciding on packaging materials, consider these factors:

• The form in which the product will be packaged (liquid, gas, solid)
• Product life expectancy
• Factors that influence the longevity of a product (acidity, pH,  susceptibility to oxidation)
• The product’s biological nature. Protection and isolation are critical to the preservation of enzymes, microorganisms like yeast and lactic acid bacteria, such as
• Product reactivity (e.g.enzymes, redox agents)
• The ability to support a variety of different environments.

Key specifications to keep in mind when choosing packaging materials

A packaging material’s specifications should include a list of the following requirements:

• Material’s composition (e.g. polyethylene, paperboard, etc.).
• The thickness of the film.
• A film’s total number of barrier and protection layers.
• Properties of a wall (water vapor and permeability).
• Properties of materials (e.g. tensile strength, wear, and mechanical stress tolerance).
• Components that share a chemical affinity with each other (e.g. flavors and aromas).
• Limits of plastic component and ink migration.
• Sealing power under heat.
• The ability to stack pallets in a warehouse.
• Microbiological load and hygienic conditions.
• A high concentration of heavy metals.
• High and low-temperature sturdiness (e.g. frozen dough).
• Coefficient of friction.

Things to Keep in mind to stand out:

In order to better reach out to the customers and stand out, you can adopt the following principles in your packaging:

Sustainability:

One of the most important things to remember whilst choosing your packaging materials is to make sure that it is sustainable and eco-friendly as these will help in improving the overall customer satisfaction in today’s world. This will also give the customer the impression that you care about the environment as much as you do about your products.

Safety: 

Make sure that the packaging materials that you use are safe from any carcinogenic substances and are safe to be used on food, as some manufacturers may cut corners by using such materials in order to meet their profit margins.

Transporting and storing packaging materials:

There are specific requirements for transporting and storing bakery products and supplies. Packaging materials must be chosen carefully if freshness is to be maintained until they arrive at their final destination. A good rule of thumb when selecting packaging materials is to choose a material that will keep the contents fresh by having an insulating effect.

Reduce packaging material waste:

Plastic packaging waste has a significant negative impact on the environment. Thus considerable efforts are being made to reduce plastic waste and food supply chain footprints worldwide. If not properly handled, packaging materials can harm the environment, so business owners can take the proper steps to mitigate negative consequences.

• Buy ingredients in bulk.
• Composite package optimization
• Reuse and recycle used paper bags
• Utilize reverse logistics to keep supply chain participants well-informed.

Wrap Up

In short, business owners can choose from different packaging materials, depending on their design and application. In order to choose the best materials for your bakery make sure that are sustainable and free of any harmful chemicals.

FAQs

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Instant Whipping Cream, Red Velvet Emulco Flavor and Color, Ube Yam Emulco Flavor and Color, and HICAPS Buttercream Prime Butter Blend. 

HICAPS also provides tools and resources to valued partners such as the FREE Marketing Strategy For Bakery Business E-book and dealer locator that helps look for baking supplies stores near me. 

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