One of the things people people should consider when opening up a bakery is packaging. You may probably wonder why. Well, I’ll tell you. Packaging is essential because it increases the shelf life of many of the baked goods you will be selling and protect them from mechanical damage. It also contributes to your business’s marketing strategy. Moreover, it displays your products’ ingredients and nutritional values, as well as certain safety warnings, that would serve well to those who always like to know what they eat or are careful of what they consume – it also prominently displays your bakery name. So how does one go about packaging bakery products?
Different things are packaged in various ways. And when it comes to baked goods, there are certain requirements you have to comply with. Because what you will be selling are food items, you know they are likely to rot, so you have to take note of water vapor permeability, oxygen exchange, aroma impermeability, seepage prevention and the packaging product’s ability to protect your goods from damage. As for its appearance, you need to determine the printability of the packaging product you will be using, and see to it that you come up with good overall appearance.
Mode of Packaging Goods
TheRe are different ways of packaging baked goods. There modified atmosphere packaging (MAP) which uses gases to extend the shelf life of your products, maintain good quality and prevent the development of molds. There’s also vacuum packaging which decreases oxygen concentration to only 1%, preventing the growth of different organisms and therefore making your products less likely to go rotten. There’s inert gas flushing (in the case of pillow packs) which not only prolongs shelf life but is also a good way to protect products. There’s also gas packaging, a technique that can be used with vacuum packaging to help prevent the growth and development of bacteria and fungi by adding a mixture of carbon dioxide and nitrogen. And there is also active packaging which entails modifying the environment surrounding your products (through the use of oxygen absorbers) to put off the growth of different microorganisms that would compromise the quality of your products.