Packaging of Cake, Biscuits and Some of Bakery Products

Document Type : Scientific Paper

Authors

1 Ph.D. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

2 Professor, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

3 Research and development expert of Azar Nan Nazari company, Tabriz

Abstract

The packaging and design on the box, depending on the type and nature of the product, can greatly affect the sales of these products such as cakes, cookies, biscuits, crackers, etc.Packaging materials include flexible films with offering moisture-proof properties and heat sealability, paper, trays, cartons and corrugated paper contributing to the moisture barrier properties of the pack, tins, cartons and cases outside the moisture-proof pack, and shrink wrapping. Regenerated cellulose and plastic based (usually polypropylene) films are used as heat sealable and moisture-proof packaging films. Regenerated cellulose films are available in various thicknesses ranging from about 0.06-1.5 mm and the 0.08 mm is most commonly used for biscuit packaging. Polypropylene is a naturally good moisture barrier and its strength is good to achieve similar performance to coated cellulose films; it can be used at much thinner gauge at competitive prices. Aluminum foil is used in packaging as amultilayer coating with waxed paper, polyethylene or polypropylene. The film is a metallized, roll or polymer sheet which is coated with a thin layer of metal (usually aluminum). This metallic and shiny product is in the form of aluminum foil with lower cost and weight. This paper introduces the materials used in the packaging cakes, cookies, biscuits, crackers, etc., their specification, advantages, disadvantages, and labeling criteria.

Keywords

References

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History

  • Receive Date: 20 February 2020
  • Revise Date: 19 March 2020
  • Accept Date: 21 May 2020

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