By,

PRASAD REDDY M.N

M-TECH (FST)

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• Packaging has been defined as a socio-scientific disciplinethat operates in society to ensure the delivery of goods tothe ultimate consumer of those goods in the best conditionintended for their use (Lockhart, 1997).

• Packaging Institute International (Glossary of PackagingTerms, 1988) defined packaging as the enclosure ofproducts, items or packages in a wrapped pouch, bag, box,cup, tray, can, tube, bottle or other container form toperform one or more of the following functions:containment, protection, preservation, communication,utility and performance.

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 packagingstretch-wrapped pallet of corrugated cases.

Functions of Packaging• Protection & preservation• Product information• Promotion of corporate identity• Forms part of sales promotion• Adds to the appeals of the product.

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PURPOSES OF PACKAGING

• Physical protection• Barrier protection• Containment or agglomeration• Information transmission• Marketing• Security• Convenience

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Introduction

• Bakery is a traditional activity and occupies an important place in foodprocessing industry

• Bakery industry, production of which has been increasing steadily in thecountry, is the largest among the processed food industries in India.

• Eg: breads, unsweetened rolls and buns, doughnuts, sweet and savorypies, pizza, quiche, cakes, pastries, biscuits, crackers and cookies.

Bread, biscuits and cake

• The two major bakery industries, viz. bread and biscuit account forabout 82% of the total bakery products.

• about 1.3 millions tonnes of the bakery products industry in India is inthe organized sector out of 3millions tonnes, rs.

• The annual production of bakery products, which includes bread,biscuits, pastries, cakes, buns, rusk etc., is estimated to be in excessof 3 million tonnes.

• The production of bread and biscuits in the country, both in theorganised and unorganised sectors, is estimated to be around 0.44million tonnes and 11 million tonnes respectively.

• The cake and pastry market estimated at 0.4 million tonnes, is thefast growing market with volume growth of 16%.

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

SPOILAGE CONCERNS OF BAKERY PRODUCTS

• 1. Physical spoilage (moisture loss, staling) • 2. Chemical spoilage (rancidity)• 3. Microbiological spoilage (yeast, mold, bacterial growth)

(Hasan, 1997)

DIFFERENT PACAKING MATERAILS

Baking trays are an efficient way to present, protect and cook food productsincluding breads and cakes.

Paper based baking trays are an environmentally friendly alternative to plasticor foil trays.

Made from corrugated, solid board or folding carton,

Suitable for direct food contact, the trays are heat resistant and can be usedsafely in ovens. This provides maximum convenience for consumers who areable to cook the product in its packaging.

Baking trays:

Biscuit liners

• Biscuit liners provide protection for the transportation, storage anddisplay of biscuits.

• The liner wraps around the biscuits to form a tight protectivesleeve between the biscuit and the outer packaging.

• Made from lightweight single face corrugated packaging, 100%recyclable and made from a renewable resource, our biscuitsliners offer an environmentally friendly alternative to plastic traysor liners.

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 preparefresh cakes in store.

• Paper based cake discs are an environmentally friendlyalternative to polystyrene or plastic cake discs or trays.

• Made from corrugated cardboard our cake discs are 100%biodegradable and made from a renewable resource.

Flexible packaging ( laminates

,wrappers )

These are the most common method of packaging material usedto pack bakery products today .

We can find zig zag fisssures at the end of the packs which helpsconsumer 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

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 tohandle , Hence majority of cookies are packed in Tins .

Eg: Danish Cookies and Britannia s Pure Magic cookies

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

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 .

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 .

Paper Bags

Bread are normally packed in poly bags but for few artisanbakeries customer prefer more environmental friendly paperbags .

These paper bags could be plain or can have printedmaterial on them .

Paper normally are used for baguette and convenient incarrying such product .

Zip Pouches These are introduced with resealable pouches meant for

products to be carried over to a distance or to be kept forlonger period .

These pouches have zip integrated in the pouches so as toopen and close it when ever required thus keeping theproduct crispy and prevents moisture to enter the bag .

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

Tube Packaging

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

Vertical Pouches or Sachet

• These have also been experimented by many bakerymanufacturers mainly biscuits, snacky biscuits.

• These can be found for cookies packing which very soft tohandle.

• Soft cookies or cakes are arranged in these trays to preventfrom any damage at with ease to handle and store .

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, resultingin changes in the flavour.

• Nitrogen is also very effective but only if the residual oxygenpercentage is low.(continued.)

• MAP is especially suited to breads, pastries, and pies

.Active packaging.

• Active packaging is the name given to a large group ofpackaging modifications that are meant to improve shelf life ofthe foods.

• It improves shelf life of foods by modifying the environmentaround the food so that growth of microorganisms isprevented or delayed.

• shelf life of a product can be dramatically extended usingoxygen absorbers.

• These absorber generate carbon dioxide replacing the removedoxygen.

• Such absorbers allow natural and safe preservation of food’soriginal taste and freshness, resulting in extended shelf lifewithout preservatives or additives

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.

Display Boxes

• After primary packing done by flexible wrappers thesepackets are arranged in display boxes manually and thenthese boxes are shrinked wrapped.

• Consumers can see the products through these transparentfilms.

Conclusion.

• Bakery products include items of different packagingrequirements, which are met by arrange of plastic materials inthe form of films, laminates and thermoformed trays.

• These materials provide adequate protection against moistureloss/gain, retain the taste and aroma, and are hygienic and safefor food contact.

• These materials provide adequate protection against moistureloss/gain, retain the taste and aroma, and are hygienic and safefor food contact.