Packaging materials for bakery products prasad

we need to stress on packaging materials of bakery goods to prevent the loss of those goods and maintain self stability

1. Packaging materials for bakery products By, PRASAD REDDY M.N M-TECH (FST) 1

2. P A C K A G I N G Packaging has been defined as a socio-scientific discipline that operates in society to ensure the delivery of goods to the ultimate consumer of those goods in the best condition intended for their use (Lockhart, 1997 ). Packaging Institute International ( Glossary of Packaging Terms , 1988) defined packaging as the enclosure of products, items or packages in a wrapped pouch, bag , box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions : containment, protection, preservation, communication, utility and performance.

3. Types of packaging 1) primary package : Eg: metal cans, paperboard cartons, glass bottles and plastic pouches . 2) secondary package: eg: corrugated case or box , 3) Tertiary packaging stretch-wrapped pallet of corrugated cases.

4. Functions of Packaging Protection & preservation Product information Promotion of corporate identity Forms part of sales promotion Adds to the appeals of the product. 5/24/2016 4

5. PURPOSES OF PACKAGING Physical protection Barrier protection Containment or agglomeration Information transmission Marketing Security Convenience 5

6. Introduction Bakery is a traditional activity and occupies an important place in food processing industry Bakery industry, production of which has been increasing steadily in the country, is the largest among the processed food industries in India . Eg: breads, unsweetened rolls and buns, doughnuts, sweet and savory pies, pizza, quiche, cakes, pastries, biscuits, crackers and cookies. Bread, biscuits and cake The two major bakery industries, viz. bread and biscuit account for about 82% of the total bakery products. about 1.3 millions tonnes of the bakery products industry in India is in the organized sector out of 3millions tonnes , rs .

7. The annual production of bakery products, which includes bread, biscuits, pastries, cakes, buns, rusk etc., is estimated to be in excess of 3 million tonnes . The production of bread and biscuits in the country, both in the organised and unorganised sectors, is estimated to be around 0.44 million tonnes and 11 million tonnes respectively. The cake and pastry market estimated at 0.4 million tonnes , is the fast growing market with volume growth of 16%.

8. Classification of bakery products Categories of Bakery Product Types within Each Category Unsweetened goods Bread: sliced, crusty, par-baked, ethnic Rolls: soft, crusty Crumpets English muffins Croissants Pizza base Raw pastry Sweet goods Large cakes: plain, fruited Pancakes Doughnuts Waffles Cookies Biscuits American muffins Buns Wafers Filled goods Tarts: fruit, jam Pies: meat, fruit Sausage rolls Pasties Cakes: cream, custard Pizza Quiche Source: Adapted from Smith, J.P. et al., Crit. Rev. Food Sci. Nutr ., 44, 19, 2004

9. SPOILAGE CONCERNS OF BAKERY PRODUCTS 1. Physical spoilage (moisture loss, staling) 2 . Chemical spoilage (rancidity ) 3. Microbiological spoilage (yeast, mold, bacterial growth) ( Hasan , 1997)

10. DIFFERENT PACAKING MATERAILS Baking trays are an efficient way to present, protect and cook food products including breads and cakes . Paper based baking trays are an environmentally friendly alternative to plastic or foil trays . Made from corrugated, solid board or folding carton , Suitable for direct food contact, the trays are heat resistant and can be used safely in ovens. This provides maximum convenience for consumers who are able to cook the product in its packaging. Baking trays:

11. Biscuit liners Biscuit liners provide protection for the transportation, storage and display of biscuits . The liner wraps around the biscuits to form a tight protective sleeve between the biscuit and the outer packaging. Made from lightweight single face corrugated packaging, 100 % recyclable and made from a renewable resource, our biscuits liners offer an environmentally friendly alternative to plastic trays or liners.

12. Cake base discs Cake base discs provide a solid base for the transportation, storage and display of cakes. For use by industrial cake producers and retailers who prepare fresh cakes in store. Paper based cake discs are an environmentally friendly alternative to polystyrene or plastic cake discs or trays. Made from corrugated cardboard our cake discs are 100% biodegradable and made from a renewable resource.

13. Flexible packaging ( laminates ,wrappers ) These are the most common method of packaging material used to pack bakery products today . We can find zig zag fisssures at the end of the packs which helps consumer to tear the pack . Earlier difficult to open now at edge of pack given easy to open Eg: Good Day , Marie gold , Krack Jack, Parle G

14. Tins or Metallic Boxes These are still popular in masses as it was in earlier days. These can be found for cookies packing which very soft to handle , Hence majority of cookies are packed in Tins . Eg: Danish Cookies and Britannia s Pure Magic cookies 

15. Pvc Trays  Soft cookies or cakes are arranged in these trays to prevent from any damage at with ease to handle and store . Eg: Britannia Good day choco chips are packed in pvc trays 

16. Poly bags Breads are packed in these types of poly bags which are tied through twist n tie bands or stickers . Normal flow wrap packaging is done for Majority of white bread available in market . Eg: Breads by Harvest Gold .

17. Shrink Wrapped and Over wrapped boxes and trays Shrink wrapping is done on boxes to give a attractive look to consumers with additional safety to the products . Display boxes can also be shrink wrapped .

18. Paper Bags Bread   are normally packed  in poly  bags but for  few artisan bakeries customer prefer more environmental friendly  paper bags . These paper bags could be  plain or can have printed material  on them . Paper normally are used for baguette and convenient in carrying such product .

19. Zip Pouches These are   introduced  with  resealable   pouches meant for products  to be carried over to a  distance or to be kept for longer period . These pouches have zip integrated in the pouches so as to open and close it when ever required thus keeping the product crispy and prevents moisture to enter the bag .

20. Cake Boxes Cake boxes  have been  used  for   packing Cakes , Pies  and Swiss rolls  etc   ,these area PET   transparent  with hinged cover and base Consumer can see the products  through transparent cover  

21. Tube Packaging   Cylindrical   Tubes of  different height s are used  for  packaging   bakery products  such as cookies , biscuits 

22. Vertical Pouches or Sachet These have also been experimented by many bakery manufacturers mainly biscuits, snacky biscuits. These can be found for cookies packing which very soft to handle. Soft cookies or cakes are arranged in these trays to prevent from any damage at with ease to handle and store .

23. New technology in bakery products packaging 1.Modified atmosphere packagin (MAP): CO2  and N2 are the most commonly Carbon dioxide is soluble in water and fat, producing carbonic acid and lowering the pH of the product, resulting in changes in the flavour. Nitrogen is also very effective but only if the residual oxygen percentage is low.(continued .) MAP is especially suited to breads, pastries, and pies

24. .Active packaging. Active packaging is the name given to a large group of packaging modifications that are meant to improve shelf life of the foods. It improves shelf life of foods by modifying the environment around the food so that growth of microorganisms is prevented or delayed. shelf life of a product can be dramatically extended using oxygen absorbers. These absorber generate carbon dioxide replacing the removed oxygen. Such absorbers allow natural and safe preservation of food’s original taste and freshness, resulting in extended shelf life without preservatives or additives

25. Plain cardboard Boxes These are used by many manufactures to pack biscuit to differentiate its product from competitors. These normal paper boxes which are slightly thicker.

26. Display Boxes After primary packing done by flexible wrappers these packets are arranged in display boxes manually and then these boxes are shrinked wrapped. Consumers can see the products through these transparent films.

27. Conclusion. Bakery products include items of different packaging requirements, which are met by arrange of plastic materials in the form of films, laminates and thermoformed trays. These materials provide adequate protection against moisture loss/gain, retain the taste and aroma, and are hygienic and safe for food contact. These materials provide adequate protection against moisture loss/gain, retain the taste and aroma, and are hygienic and safe for food contact.

28. THANK - YOU We cannot motivate the people but we can inspire people because motivation is action but inspiration is thinking , if thinking changes its stats reflecting