This document discusses packaging used in the bakery and confectionery industries. It outlines that packaging protects products from damage, retains moisture and flavor, and provides marketing and safety information to consumers. The main types of packaging used are primary wrappers and laminates as well as secondary cardboard boxes, tubes, and poly bags. Packaging materials must protect products from damage while in transit and extend shelf life. Quality testing of confectionery products ensures they meet labeling requirements for nutrition and additives.

1. TYPES OF PACKAGING USED IN BAKERY
AND CONFECTIONARY INDUSTRIES.
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2. What is packaging?
 Packaging is defined as "all products made of any materials of any nature to be
used for the containment, protection, handling, delivery and preservation of goods
from the producer to the user or consumer.“

3. Why is food packed?
 Packaging plays a significant role in bakery products in increasing shelf life,
preventing mechanical damage, marketing, nutrition value and displaying food
safety related warnings.
 We would concentrate on types of packaging used to attract consumers or through
creative packaging to enhance sales and products uniqueness from competitor.
 Most bakery products are marketed fresh and are stored at ambient temperature.

4. packaging – an innovative art!!!

5. What actually is packed in confectionary
and bakery..?
 Bakery packaging has certain specification which are unique for bakery products.
 Major packaging are Biscuit packaging and bread packaging.
 Confectionary is a general term applied to various sweets and chocolates.

6. Functions of packaging
 Protect from mechanical damage in transit and loading and unloading
 Protect from loss of moisture and any foreign odor contaminations
 Protect from Foreign body infestation.
 Legal compliance for values and ingredients for consumers
 Advertisement
 Packaging provides following function to the products, manufacturers as well as
consumers.
 Packaging must protect from any mechanical damage to the product

7. Types of packaging material
 Primary packaging
• Wrappers
• laminates
 Secondary packaging
• Plain cardboard boxes
• Tube packaging
• Poly bags…etc

8. New packaging techniques
 Modified atmospheric packaging
 Vacuum packaging
 Active packaging
 Gas packaging

9. Is quality test necessary in confectionery??
 The confectionery testing is important to keep a check on the adulteration in the
products.
 To increase the market value, a complete analysis report with all the nutrition
content and additives present in the confectionery item is required to comply with
the labeling.

10. Test performed by bakery and
confectionery
 Moisture
 Total ash
 Protein
 Fat
 Crude fibre
 Acidity
 Cocoa solids
 Total solids

11. 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.
 Traditional packaging concepts are reaching their limits as far as extending shelf
life is concerned.

12. References
 Anon (2004) Bakery Products. Alufoil, Part 3.1.7, Edition: Oct 2004.
 Goyal, G.K. and Swati Shrivastava (2006) Trends in packaging of traditional dairy
products, in Compendium, 21st CAS Course on “Developments in traditional dairy
products” , NDRI, Karnal, 10th Dec. to 30th Dec., 2006, pp 55-60.
 Kumar, K.R. and Balasubrahmanyam, N. (1984) Plastics in food packaging, In
“Plastics in packaging” Indian Institute of Packaging, Mumbai-400 093, pp 319 –
341.