Bakery Packaging can be Attractive and Conserve Freshness
This bakery packaging provides solutions to offer a traditional product in an attractive presentation while conserving freshness. Each type of baked goods; breads, cookies, cupcakes, cakes, muffins, pastries and confections requires different containers. Bakery packaging, as well as other disposable packaging, bakery boxes need to be attractive and functional in all aspects. These containers need to entice customers at first glance.
What are the types of bakery packaging?
- Bakery Boxes These play a critical role in maintaining the proper function of any bakery. A standard bakery box, bakery packaging can be defined as a box made of cardboard which is meant to carry cakes and pastries. These containers can be used to carry cookies as well. This bakery packaging, bakery boxes will enhance the looks to a great extent and if packed neatly can be a visual treat as well. These containers can ensure the freshness of the product inside. One tip, make sure the bakery packaging, box is slightly bigger than the cake, cookies or donuts you wish to pack inside.
- Plastic Containers Use of air tight plastic containers is popular in the baking industry, in addition to the meat and deli packaging used in these industries. This type of bakery packaging is used to ensure the product freshness. Using plastic containers should be done with care and attention. This type of bakery packaging can be susceptible to condensation if the merchandise is hot when packaged. These containers can be decorated to attract customer attention.
- Bakery Bags This bakery packaging comes in paper or plastic. Choosing the right type can be a difficult and daunting challenge. Plastic bakery packaging is usually a lower density plastic. This allows the product stored inside to breath. Breads can become stale if the environment contains too much moisture. Artisan breads last longer in paper bags. These breads need the air to retain the crispy crust and can get soggy in a plastic bag.
The bakery business has changed over the years. Currently 40% of fresh baked goods sales come from breads, mainly white, wheat and rye. Rolls, buns, muffins, bagels and croissants make up another 20%. Sweet goods such as cakes, pies, pastries and donuts make up the remaining amount. Consumers are demanding healthier versions of their favorites. If these demands are met they are willing to pay a higher price. Specifically consumers want baked goods with lower sugar, whole grains, and zero grams trans-fat per serving.