Packaging Materials for Bread packaging

SEMINAR WORK

BK50A2400 Packaging Materials

Oyajumo seyi

Agenda

•Introduction•Bread baking process•Bread packaging structure•Comparison Paper and Plastics as packaging structure for bread•Conclusion

Bakery product ( Dry Product)

− Medium to long storage

− It has flavor that may change

− Distinct flavor

− Hygroscopic, Low moisture content, Greasy surface, It is sensitive to light, oxidation and enzymatic reactions

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Moist bakery product

PROPERTIES CHARACTERISTICS

STORAGE SHORT TO MEDIUM

Physical – mechanical LIGHT

FRAGILE

LOW RESISITANCE

Physico-chemical HIGH MOISTURE CONTENT

SENSITIVE TO OXIDATION,

MICROBIOLOGICAL ALTERATION

AND Enzymatic reactions

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Introduction

Why bread packaging ?

− For easy traceability and documentation

− For bread quality protection and hygiene

− For customer convenience and easy transportation

− For storage− For advertisement and marketability.

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Bread baking process

Packaging structures

Paper

Plastic

Cardboard

Polypylene

ThicknessStorage : 25 Years

Shelf lifeManufacturing technique

Shapes

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Paper

ThicknessStorage

Shelf lifeManufacturing technique

Paper measurement

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Cardboard

ThicknessStorage

Shelf lifeManufacturing technique

Corrugators

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Cardboard

−The Stiffness property

−Recyclable

−It can easily be seal

−It is reusable

−It offers more efficient protection for the bread.

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Conclusion : Paper and Propylene

Comparing Laminating

THANKS

References

Bakery product View on 20 September, 2013.

http://icpe.in/icpefoodnpackaging/pdfs/7_bakery.pdf

View on 19 September 2013 http://www.ruthtrumpold.id.au/designtech/pmwiki.php?n=Main.FoodProcessing

Polymer, View on 17 September 2013 Wikipedia.com

Resin symbol , Viewed on 22 September 2013, http://en.wikipedia.org/wiki/Resin_identification_code

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