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

1. By,
PRASAD REDDY M.N
M-TECH (FST)
1

2. • 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

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

11. 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:

12. 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.

13. 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.

14. 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

15. 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

16. 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

17. 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 .

18. 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 .

19. 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 .

20. 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 .

21. 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

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

23. 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 .

24. 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

25. .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

26. 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.

27. 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.

28. 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.