Kraft Paper Bag for Bakery Food Series

Baking packaging can delay product aging, making the timing of packaging crucial. When the center of the bread or cake cools to around 35°C, it should be packaged immediately. Bread and other baked goods exposed to air for extended periods are prone to aging, mold contamination, and moisture loss, which affects taste and reduces digestion and absorption in the body.

Packaging baked products can delay aging, keeping bread in a relatively stable condition, preventing moisture loss, and slowing down the phase separation of the starch colloid. Packaging prevents damage during storage, transportation, and sales, where soft or surface-glazed products are more susceptible to damage. Packaging avoids friction between items, provides cushioning, and preserves the product’s appearance.

Additionally, packaging beautifies the product and enhances its value. The design and patterns on the packaging elevate the product’s level. Packaging also serves as an advertisement, increasing consumer awareness of the product.