Packaging Materials used in Bakery Industry ppt.

Packaging Materials used in Bakery Industry

1. Packaging Materials used in
Bakery Industry
By,
Krushna Yadav

D.K
Id No. FSK(H) 819.

2. • Packaging is defined in the regulations as
"all products made of any materials of any
nature to be used for the containment,
protection, handling, delivery and
preservation of goods from the producer to
the user or consumer."
Definition of Packaging

3. Introduction
•Packaging plays a significant role in bakery
products in increasing shelf life, preventing
mechanical damage, marketing, nutrition
value and displaying food safety related
warnings.
•We would concentrate on types of packaging
used to attract consumers or through
creative packaging to enhance sales and
product s uniqueness from competitor. Most
bakery products are marketed fresh and are
stored at ambient temperature.

4. •Bakery packaging has certain specification
which are unique  for bakery products  .Major
packaging are Biscuit packaging and bread
packaging.

5. 1. BISCUIT PACKAGING.
•Biscuits are fed into packing machines in
continues  stacks this is  either manual or
with help of auto feeders with help of feeding
chutes.

6. • Biscuits are fed into packing machines in
continues  stacks this is achieved through
stacker which converts free flowing biscuits
into uniform achieved through stacker which
converts free flowing biscuits into uniform.

7. 2.BREAD PACKAGING.
• Be attractive and maintain adequate shelf-
life.
• Run on automatic machinery.
• Be strong.
• Be inexpensive.
• Be an adequate moisture barrier.
• Protect the shape of the product.

8. Major functions of
packaging
•1. Protect from mechanical damage in
transit and loading and unloading
2. Protect from loss of moisture and any
foreign odor contaminations
3.  Protect from Foreign body infestation.
4. Legal compliance for values and
ingredients for consumers
5. Advertisement
6.Packaging provides following
function to the products, manufacturers as
well as consumers.
7. Packaging must protect
from any mechanical damage to the product

9. •8.Packaging must have all information about
the product for consumers.
9. Packaging should help consumer carry,
store and handle easily . features like tear
tape and incision cut and sealable pouches.
10.Colors and layout of
product packaging are tools for
advertisement for manufacturers
11.Maintains shelf life
of products.
12.Packaging acts as barriers to heat ,
moisture ,aroma etc

10. Type of packing material is
used in biscuit industry
•Primary packaging: the packaging
material which comes directly contact with
product known as primary packaging
Laminate/Wrapper, Wax Paper and Bopp
films.
•Secondary Packaging: These packaging
are required basically for transportation
/warehouse storage /handling .Mostly these
are cardboard boxes or CBB made of kraft
papers or sometimes these are tins .

11. There are several basic
requirements of a package
intended to contain bakery
products.
•These include:-
• Water vapour permeability of packages.
• Oxygen exchange from within and outside a
package.
• Aroma impermeability characteristics of
packaging materials.

12. • Resistance to seepage of fats and oils
• Protection against deteriorative visible and
ultra-violate radiation.
• Good printability and appearance.
• Physical, mechanical protection to the
products against shocks, crushing an
vibrations .
• Compatibility and safety of the
packages Packaging

13. Aluminum Foil as
Packaging Material for
Bakery Products.
The Aluminum foil containers offer
unique properties.
a. Compatibility
b.heat conductivity and resistance
c.Hygiene
d.Durability and strength
e.Multi-mode heating or cooking
f.Decorative potential
g.Lightness and space economy
h.Sustainability
i.Good presentation

14. Bakery New Packaging
Techniques for Products
•1.Modified atmosphere packaging
(MAP)

15. •MAP extends the shelf life, preserves quality,
and improves overall cost effectiveness
Gases are also used for packaging.
•CO2 and N2 are the most commonly used
gases in gas packaging of bakery products
•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.)

16. •Mould growth can be effectively controlled by
packaging the product in a modified
atmosphere of carbon dioxide (CO2) and
nitrogen (N2).
•Can be effectively controlled by packaging
the product in a modified atmosphere of
carbon dioxide (CO2) and nitrogen (N2).
• The antimicrobial effect may be lost if the
headspace oxygen concentration increases
by as little as 0.5-1 %.
• MAP isespeciallysuited to breads,
pastries, and pies

17. 2. Vaccum Packaging.

18. •This involves evacuating most of the oxygen
present in the package to levels less than 1%
(vol/vol).
•Low oxygen concentration prevents the
growth of aerobic organisms and reduces the
rate of oxidative rancidity.
•In the baking industry vacuum packaging is
however not widely used because of the
crushing effect it has on products.

19. 3. Flushing with inert gas
•Nitrogen is an inert gas, and is used as a filler gas.
Because of its insolubility in water.
•nitrogen on its own can delay oxidative rancidity in low
water activity products.
•Flushing of potato crisps with nitrogen is said to
increase the shelf-life from about 60 days without N2 to
about 120 days with N2.
• Another advantage of nitrogen flushing is that uniform
pillow packs are produced, which prevent damage of
the fragile snack products during handling and
distribution.
•The use of gas flushing has brought improvements in
the barrier properties of packaging materials and in seal
performance.
•The use of the technique has been shown to double or
triple the shelf-life of these products which now ranges
from 10-12 months.

20. 4. Gas Packaging:-
•This is an extension of vacuum packaging technology
involves packaging a product in an impermeable film,
flushing with appropriate gas mixtures, and then heat-
sealing the package.
• Gases used in modified atmosphere packaging include
nitrogen (see above) and carbon dioxide which are
used since they are neither toxic nor dangerous and are
not considered as food additives.
•Carbon dioxide is the most important gas in gas-
packaged bakery products. It is both fungistatic and
bacteriostatic and prevents insect growth in packaged
and stored food products.
• Carbon dioxide is highly soluble in fat and water where
it forms carbonic acid. This may lower the product pH
resulting in slight flavor changes. The most common
applied ratios of CO2 to N2 in bakery products are
60:40, although higher levels of carbon dioxide are
sometimes used

21. 5.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 absorbergenerate 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

22. Other types of packaging materials
1.Flexible packaging (laminates,
wrappers)

23. •These are the most common method of
packaging material used to pack bakery
products .
•Few manufacturers are providing tear tape at
the top of packing which opens like a thread
and helps consumer to open a pack to
required packet length .
•We can find this in slug packs or Family packs
. Good Day , Marie gold , Krack Jack, Parle G

24. 2. 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.

25. 3.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.

26. 4.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 .

27. 5.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.

28. 6.Shrink Wrapped / Over
wrapped boxes and trays
•Shrink wrapping is done on boxes to give a
attractive look to consumers with additional
safety to the products.
•Shrink wrapping is done on boxes to give a
attractive look to consumers with additional
safety to the products.

29. 7.Tube Packaging
•This is also used by bakery manufacturers
for cookies and biscuits for their premium
products.

30. •Traditional packaging concepts are reaching
their limits as far as extending shelf life is
concerned.
•Traditional packaging concepts are reaching
their limits as far as extending shelf life is
concerned.
•Traditional packaging concepts are reaching
their limits as far as extending shelf life is
concerned.

31. 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.

32. References
•Anon (2004) Bakery Products. Alufoil, Part 3.1.7, Edition:
Oct 2004.
•Goyal, G.K. and Swati Shrivastava (2006) Trends in
packaging of traditional dairy products, in Compendium,
21st CAS Course on “Developments in traditional dairy
products” , NDRI, Karnal, 10th Dec. to 30th Dec., 2006, pp
55-60.
•Kumar, K.R. and Balasubrahmanyam, N. (1984) Plastics in
food packaging, In “Plastics in packaging” Indian Institute of
Packaging, Mumbai-400 093, pp 319 –341.
•Anon (2006) Packaging of bakery products, The Economic
Times Polymers, April-May, 2006
•Sanderson,L. (2003) Active packaging, Bakers Journal,
Smith, J., Daifas, D., El-Khoury, W., Koukoutsis, J., and El-
Khoury, A. (2004)/ Shelf life and safety concerns of bakery
products—A Review, Critical Reviews in Food. Sci. and
Nutrition, 44(1), 19-25.