Packing and Protecting your Products with the most environmentally friendly materials www.amcor.com www.landsberg.com
Amcor has a strong reputation as an innovator in flexible packaging. We will show you some examples of the types of innovation we are bringing to the market. We are also partner with material suppliers who provide us with innovations that we can use to improve the performance of your packaging.
Research & Development : Amcor holds numerous packaging patents. We challenge and reward each department to introduce value-added solutions as part of Value+ and continuous improvement programs
Quality : Amcor rigorously monitors the integrity of the manufacturing process in compliance with UNI, EN and ISO standards.
The Environment : Amcor is equally committed to the safety of the environment as we are to technological innovations.
Packaging of par-baked and/or fully baked products.
Bread is baked in the oven without opening the bag ,
Adds efficiency and improves quality for home baking process.
Provides bakery quality bread, from the home oven
Provides restaurant experience in meal at home
Enhances offering for in-store bakeries
Offers improved value for artisan breads that would be otherwise sold and served at room temperature
Innovations for the Bread Market FreshWrap ®
Packing fresh bread (just out the oven) Preserves hygiene and product shelf life .
Wraps from rollstock on flow-wrap machines.
Beautiful display of graphics.
100 % biodegradable and compostable
OvenPack ® Designed for further baking in the traditional oven or microwave, without opening the pack. • The package will endure freezing as well as baking
Bread can go from the freezer into the traditional oven or microwave, without opening the package
The fully sealed package ensures the retailer and consumer of product hygeine
100% biodegradable and compostable
… IT’S THE PERFECT BAG FOR YOUR ARTISAN BREAD
For soft bread with a medium or long shelf-life.
Reduces transpiration of humidity and oxygen.
Paper film lamination.
Barrier properties of the film can be adapted to the product requirements
WindowPane ® ParFecta ®
For packing par-baked breads (90-98% of par-baking) usually sold as fresh.
Increases shelf life of par-baked products (up to 20 days).
Product can be kept chilled and not frozen.
Cost-effective for logistics
Provides opportunity for fresh-baked quality
Technical Data Characteristic Paper Window (option) Thickness Printing Bread Type FreshWrap ® Allows you to pack products as soon as they come out of the oven, still hot. No one other than the consumer touches the product. Products keep their fragrance. Prevents external agents from coming in contact with the product. Allows Steam effortlessly migrate from the bag. Permeability is equivalent to micro-perforated polypropylene. Mold or other bacteria molecules are prevented from growing on the product due to the initial temperature of the bread coming out of the oven. Bacteria is unable to get into the package because of the special structure of the fibers. Allow the steam to effortlessly migrate from the bag. Unlike other products on the market has a 100% biodegradable window option. In order to maintain the characteristics of permeability and resistance, the material cannot weight less than 50gr/m 2 nor more than 60gr/m 2 Up to 6 colors Hot bread with crunchy crust OvenPack ® For Par-Baked and/or frozen. (can be packed while bread is par-baked or frozen) The product can be reheated or completely baked while still packed, using traditional ovens or microwaves. Special paper is resistant to high temperatures. (Certified up to 220°C for about 30 min. without any migration. ) Provides same heat resistance as the paper Depending on the size of the bread is possible to decrease the thickness of the material down to 38gr/m 2 For heavier applications, such as products containing grease, oil, etc.., the thickness is generally 80gr/m 2 Up to 6 colors Frozen, par-baked and fully-baked products
Technical Data Characteristic Paper Film / window Thickness Print Food products WindowPane ® Reduces transpiration of humidity and oxygen. Lamination of paper + one or more internal layers of film. Barrier properties can be matched to the demands of the application. Paper is normal Kraft. It is generally very thin to allow a better machinability for flow-wrap equipment Cast Polypropylene: (25-30 my/m2): it is useful for simple products, because it is soft and allows you to use a high speed packing process. 2° Coex Polypropylene: more rigid, it is used to give more stability during sealing process Polyester/Polyethylene used for complex products, where the shelf-life must be longer, this laminated film offers higher barrier. From 22gr/m 2 to 35-40gr/m 2 Up to 6 colors Soft bread, fresh pizza and focaccia, dry bakery products, snacks, … ParFecta ® Increases shelf life of bakery products, that are generally baked and delivered daily. Freshness is preserved up to 20 days. The breathable paper allows the food to be packed at hot temperatures (50°C or more). It is permeable to water steam from 4,000 to 15,000 cc H 2 O/m 2 /24H. LF can be re-baked before final sell. Window bags still maintain the same property of the LF material so that the product does not loose humidity which is the cause of bread aging. Without window: 40 to 80 gr/m 2 With window: from 15my to 50my Up to 6 colors Par-baked fresh bakery products
Production of FreshWrap ® , OvenPack ® , WindowPane ® , and ParFecta ® in Italy Packaging products in rollstock: 1,200,000 pieces per day Packaging products in bags: 1,000,000 pieces per day
Artisan Breads Baked at Home in 10 Minutes…
Anne Mahar Amcor Sunclipse KHL Engineered Packaging Solutions Direct: 503-290-8136 Email: email@example.com