Soft baked goods, such as bread, rolls, cakes and pastries, contain hydrated starch which reverts to the crystalline state in staling. Since a substantial portion of the desirable properties of baked goods is in the swelled starch, alteration into a less tender form represents an important quality loss. Staling reactions proceed rapidly within hours, for changes perceptible to the senses take place. The stalin phenomenon is an exception to the rule that the rate of reaction decreases with reduced temperature; staling increases with decreasing temperature and sharply increases across the freezing point transition. Thus, if only staling were involved in bread quality retention, the optimum storage temperature would be above ambient. However, at elevated temperatures, loss of moisture and desirable volatile aromatics increases, and so room temperature conditions appear to be optimum for bread. In sweet goods, the fat content is higher, retarding the staling process, which still occurs within hours. Reduction in temperature, however, helps retard changes, but unless below freezing temperatures are employed, only a few days of salable shelf life are possible.
Because of the short duration of soft bakery goods salable quality retention, an industry system based on local baking and daily delivery and shelf stocking has evolved. Bread, rolls, cakes, doughnuts, and pastries are prepared for delivery during the same 24 hours to the retail outlet, the HR I (hotel, restaurant, institutional) establishment, or directly to the consumer. Thus, the concept of “freshness” is imparted to the product, it’s baking and its distribution.Many local and regional bakeries supply the daily consumer demands; some of these are part of large chains of similar bakeries located throughout the country and operating on an identical basis using similar raw materials and supplies. Some of the chains are composed of independent bakeries, each supplying the specific region, but they take advantage of the combined purchasing power of a large multi-bakery operation. In addition, there are numerous small independent bakeries that package individual products to consumer order. More recently, the concept of “freshness” has led to increases in bakeries located in or near supermarkets to bake to order, or to prepare on an every-few-hours basis. The most important baked product is bread. Bread and other yeast-raised non-sweet baked goods are the most susceptible to staling, and so are prepared and delivered on an everyday basis.
Because bread’s salable shelf-life is limited by staling, packaging can have relatively little positive effect on quality retention. On the other hand, packaging that encourages moisture loss is to be discouraged since water loss contributes to quality loss. Hermetic sealing to assure against moisture loss would not benefit bread during its extremely short shelf life. On the other hand, consumers often freeze packaged bread, and so some moisture protection to reduce freezer desiccation is desirable. Bread does not require a highly greaseproof package. Bread’s low-fat content and short distribution life also mitigate against the need to protect against oxidation. Some marketers believe the visibility of bread and rolls is highly desirable. Although the aroma of baking bread is traditionally a prized experience, commercial bakers have not been able to capture this desirable characteristic. Loss of aroma is not to be encouraged, but neither must any special properties be built into packages to assure against loss of aroma. In contrast, the flavor of commercial bread is so delicate that it is subject to pick-up from external sources. Thus, flavor barriers must act to exclude undesirable off-flavors. Because bread is essentially an every-day consumer purchase containing great quantities of air for texture, it has a high physical volume. Bread, therefore, requires large amounts of packaging material. Most bread, however, is a commodity subject to severe competitive pricing pressures. Since the retail price is almost fixed because of the lack of differentiation between brands, the cost of packaging materials is under intense downward pressure.
Bread is a soft but somewhat elastic food which can be distorted and damaged by externally induced stresses. Ideally, bread should be protected against these dynamic shocks and strains by rigid packaging. Since bread must be delivered daily and is generally handled by an employee of the bakery, protection against physical damage is built into the distribution system. Carts and vehicles with racks and returnable multi-wall corrugated single-tier cases are commonly employed. Driver-salesman responsibility includes the assurance that shelf-stacking does not induce crushing. Loaves are lightweight and can be stacked within reason without visible damage. Building physical protection into secondary packaging and distribution allows the primary packaging to be the lowest cost possible. The higher fat contents of cakes, doughnuts, and pastries, coupled with the short shelf life, lead to a requirement for greaseproof ness in packaging materials.
The simple uncoated paper would absorb moisture and tend to stick to the surface of the bread leading to difficulty of removal. Coated or hard finish papers have thus been used for many years for bread wrapping. Retail bread bags are made of dense paper. Waxed paper formerly provided containment, protection against moisture loss, some stiffness for stand-up qualities of wrapper side walls, for machinability of materials on packaging equipment, and a white base for a printable surface. Cellophane was the next big bread packaging material. Although printable, cellophane’s decorative properties are best displayed by backside printing. Since conventional printing inks are not Food and Drug Administration approved for direct contact with food, backside printing is not possible without a packaging medium between the printing and the food. Duplexing is expensive.This graphics requirement evolved into printed glassine or paper bands or end seals. End labels helped to seal ends which were otherwise difficult to seal because bread’s softness did not provide a solid backing for heat sealing mechanisms. The search for lower-cost overwrapping materials in the 1950’s and 1960’s centered around thermoplastic polyolefins. Polyethylene was cheap but hazy in appearance and difficult to machine on overwrap equipment. Polypropylene film was found to be structurally adequate in thin gages, as it was as clear or clearer than cellophane, and possessed somewhat better machinability than polyethylene. More important, polypropylene in the acceptable gages was cheaper than any other usable film. Attempts were made to coat it for better machinability and moisture protection and to strengthen it so that thinner gages and, consequently, cheaper per loaf packaging could be obtained.
One consumer convenience factor was always under study: the ability to open the package, remove part of the contents and reclose it so that the product would continue to be protected from moisture loss, a significant deteriorative vector in the home. A variety of peelable and restickable end labels were tried. Experiments, however, centered around methods which would accomplish the objective without raising the cost. The interest in reclosable bread packaging led to the development of a system for placing bread in tie-top polyethylene bags, much as soft goods, toy assortments and candy bar ten-packs had been packaged for some time—a prime example of transfer of a concept from one area to another. The unusual aspect of the concept was that the packaging cost went up with its use, in contrast to the prior downward trends. Consumers found the plastic-coated wire ties to their liking, however. The bags, although made on three sides with hot-wire methods and efficient in the use of polyethylene, required a rather long tail for the bunching and for wicketing on the packaging equipment. Thus, a large area of the flexible film continued to be used for a loaf of bread.
Polyethylene could not be printed with fine detail without a significant upcharge. Because of the film haze, however, topside printing was even more satisfactory than the backside. Polyethylene perhaps was used in the original bread concept because this was a direct transfer from other areas of packaging. Polyethylene has, however, been retained because of its combination of cost, machinability, and protection. Rolls are converting into tie-top reclosable soft film bags. Even when the reclosable feature is not incorporated, soft film perimeter sealed overwrapping is employed. The polyethylene bag has had such universal acceptance for bread that it is now being used for all bread wrapping with confidence in consumer acceptance.Most of the bread is packaged in bags fabricated from 1lA mil low-density clear polyethylene, with some being made from 1V2 mil clear polyethylene. (As in many disciplines, designations vary among industry sectors; polyethylene film gage is most often designated by one mil equal to 0.001″). Most closures now are plastic or paper coated metal ties. Some premium breads are first waxed paper overwrapped and subsequently bagged. English muffins may be packaged directly into polyethylene bags or, as is more common, placed in paperboard trays which are inserted in the reclosable polyethylene bags. The paperboard serves as some structural protection for the relatively short textured English muffins.
Sweet goods packaging is far more variable than bread packaging because of the increased requirements and because of the greater variety of products manufactured. Cakes, for example, are definitely more susceptible to crushing than bread and, as a result, are most often packaged in rigid paperboard cartons which may contain a transparent cellophane window or are overwrapped in a protective film, such as heat sealing MS cellophane. Graphics on the overwrapped carton may be either on the carton itself or on the backside of the film. Pies are often baked in aluminum plates which act as the package base after baking. Top protection is afforded by a paperboard or windowed paperboard carton, or, on occasion, by a cling film cover such as saran, or a transparent thermoformed polystyrene cover which the aluminum foil base fits. Although portion packaged sweet goods have been on the market for several decades, only recently have they become a growth area. This phenomenon stemmed from the bold marketing move to multipack them, a concept transfer from beer, soft drinks, and candy. Once multi packing had created a market awareness, the demand for individual units increased and was boosted by more effective point-of-purchase merchandising. Iced cupcakes contain considerable fat in both frosting and crumb. Icing release from packaging material can be a serious problem; polypropylene film or PDVC coatings are often used for release purposes. Furthermore, chocolate-flavored cupcakes can easily contaminate other baked goods with unwanted chocolate flavor. Cupcakes are easily crushed. In addition, size and configuration vary from unit to unit.
The packaging is on a one-side grease-resistant coated die-cut paperboard sheet. Cupcake pairs are placed on the board and overwrapped, using MS cellophane in a die fold configuration which allows the heat sealing to occur at the base. The board, being larger than the dimensions of two cupcakes, allows for stretching of the cellophane over the top edge of the icing and thus minimizes side-to-side crushing of the cupcakes. The film is transparent to allow product visibility, moisture-proof to minimize moisture loss, although the fold-seal is not a total closure, and resistant to the passage of fat. Other filled portion-pack sweet good pairs are packaged almost identically with the MS cellophane, also serving to retard sticking of the sugar frosting to the film. Polymer coated cellophane might have better release properties at a price premium. Some bakers employ topside overall printed cellophane without the baseboard, obtaining a tack seal on the bottom through heat application. A number of single-unit sweet baked goods are pouch-style packaged in cellophane. While effective seals are a desirable end result, they are probably secondary to the efficiency of continuous motion equipment used. Some of the individually wrapped baked goods have overcome the problems of closure and sealing by taking advantage of the dead fold characteristics of aluminum foil. Since only minimum protection is desired from the foil, it serves as an interesting graphics background and as a good greaseproof material. Numerous individual iced cakes are die fold wrapped in surface printed, 0.00035″ aluminum foil. The bottom die fold is a series of overlapping crease folds which retain their position because of the dead fold characteristics of the surface aluminum foil.
The high-fat content of pastry on individual fruit pies has dictated that a more fat resistant wrapping be employed. A frequent package is a surface printed preformed bag of transparent glassine. Alternatively, pouches are formed on the packaging machine from flat roll glassine.
Because of the protection afforded the baked product by its primary package, the need for added protection in multi packing is negligible. Thus, most multipacks for individually wrapped portion-packaged sweet goods are in printed paperboard cartons, although a few are in paperboard cartons with backside printed film double-point end fold overwraps.
A recent means for packaging these products is to nest them in individual cups of thermoformed plastic. At present, a commercial test involves the use of preformed two compartment nested oriented polystyrene containers. A peelable transparent soft film is heat-sealed to the flat lip to seal the cakes in the package. There is sufficient rigidity to allow stacking, and the lips, normally wasteful of heavy gage rigid thermoforming stock and difficult during multi packing, serve to separate the packages from each other. Sealed rigid polystyrene, while not an ideal moisture barrier, offers more protection than conventional cellophane overwrapping.
There have been several reports on the use of French Rilsan Nylon-11 which allows vacuum packaging and subsequent infrared heat sterilization of cakes. The process is claimed to allow a shelf life of several months to the cakes. ICI (England) has had some success with baking in paperboard cartons lined with their TPX methylpentene heat stable polymer.
The Hidden Secret behind Cake Boxes
Bakers are keeping an eye on their cake boxes. Because no matter how hard you have worked in order to make the delicious cakes but still if your representation is not elegant then all is in vain. The appearance and presentation do play a significant role in order to provide excellence in the field of confectionery and bakery. Because there aren’t the kids of 1980s or 1990s now your customer has grown up especially in the presentation of cakes, therefore, your cake boxes should jump off the list.
Types of Cake Boxes
There are various cake packaging items in this category. They are dried, salted, seasoned, and smoked salmon sandwich cake items, distributed in normal, cool, or freezing conditions. These processed cakes are packed, depending on the type, in the following packages: corrugated boxes, paper containers, plastic containers, polyethylene bags, vacuum packages, and others. We print the every types of cake boxes which are listed below:
History of Folding Boxes
Everything existed in the world of manifestations has been borne one day. Same is the case for the cake boxes too. In the past, there were no boxes and people have to suffer a lot in that regard. In the year of 1890, a kind-hearted person named as Robert Gair invented the boxes. He was a Scottish man and he made many pieces which were flat in shape but placing them together formed a box. This was the time when boxes arrived at the world and they started serving us to humans with all of their efforts.
Boxes are being found in many shapes for many different purposes. Have a look at some examples:
For Bakery products like sweets, cakes, and pastries.
For placing the gadgets.
For eatables like chips and biscuits.
It is really a difficult topic to enlist the uses of boxes. As we came to know how boxes were invented let’s discuss their roles in the bakery.
Secrets behind Cake Boxes:
Cake boxes are used due to many reasons and studying the overall morphology off them is a quite hard task to be done, however a quicker overview from the glimpse of the market has been evolved here, have a look below:
How cake boxes preserve the quality of cakes?
The cake boxes are prepared in such a way that they can work as armour. They can provide the same kind of protection to the cakes that of the army provides to the country. As the army guards the nations in the same way the cake boxes guard the cakes inside them. The boxes become a barrier in the way of bacteria and don’t allow the air to harm the cakes placed inside of them. Otherwise, there is a chance that the air could react with the boxes and can harm the cakes with germs, bacteria and other unhygienic organisms present in it. This is one of the fascinating benefits of the cake boxes however the cake boxes cannot provide protection for long term prevention.The quote “looks don’t matter” is really a falsified quote as it has no relationship with reality. The truth is that looks do matter and they do matter a lot especially when you are shopping. And when it is about the kids then looks are the main ingredient of your product. Because as much as appealing would be the appearance of cake boxes that much your younger customers are going to like you. Therefore it is really a crucial matter that how the cake boxes appear is a matter of fact and should not be ignored at all.
However while choosing the looks and appearance of the cake boxes what are the main things you should keep in mind. “A retail package is the last and best chance to make a sale.” According to the author of The Brand Gap Mr Marty Neumeier. Therefore the bakers should pay a deep look at the display of cake boxes. And they are very well aware by the mindset of their existing customers especially when they are kids.
What is a must-have for cake boxes? The importance of cake boxes is really undeniable and they should look elegant too but still, there are some aspects which should be kept in mind while preparing cake boxes. Have a look at some aspects below:
The manufacturing and expiry date should be mentioned clearly in the boxes.
The ingredients should also be mentioned keeping in view their amount added in cakes.
The registration no if it is allotted by the government officials.
Any caution if that is needed for the users.
And most important you should not forget to mention about your product line on the cake boxes. What’s the story behind the looks of cake boxes? Being a cake seller if you really want to increase your overall revenue then it is necessary that you choose the cake boxes keeping in view that of your rivals. Also, keep a sharp eye on the latest market trends before preparing the cake boxes.
For “Velvety Crumb” in all your cakes
Velvety” is the only word for it, cake experts agree this moist, fine, delicately springy texture that you find in all Calumet cakes, simple or elaborate. “It’s the loveliest texture I’ve ever seen,’’ one cooking teacher declared, “and it has certainly converted me to Calumet Baking Powder!” What’s the mysterious something in Calumet that gives cakes this superlative softness—this beautifully fine, even grain? There’s no mystery about it when you understand Calumet Baking Powder’s unique Double-Action! Your Calumet batter, you sec, gets the benefit of two distinct leavening actions. A quick action in the mixing bowl—set free by liquid. A second, slower action in the oven—set free by heat. And these two actions are so timed and balanced that the batter expands at a perfectly even rate! That’s what gives your Calumet cake that fine, uniform grain, that marvelously delicate texture. That’s why the cut surface of a Calumet cake is velvet to your fingertips — as well as glorious to your taste!
Bridal Festivities Call for “VELVETY CRUMB”
“Are you sighing a hit wistfully, little bride, over the glorious cakes made in your honor? Wondering whether the first cakes you make for him in your new kitchen can possibly be as soft and delicate and velvety? Take heart—your very first easy one-egg cake can have this lovely texture, tool Because even the simplest cakes made with Calumet Baking Powder have a marvelous, melting tenderness—the texture that cake experts call “velvety crumb.” What makes Calumet cakes so remarkably fine and soft? Double Action IA quick action in the mixing bowl—set free by liquid. A slower action in the oven—set free by heat. And these two actions are so balanced and controlled that the batter expands at a perfectly even rate. And the texture of the finished cake has a perfectly even grain—just like velvet! Begin your new career as a wonderful cake- maker with a can of Calumet, “the thriftiest of baking powders.”
Calumet is sent to you by General Foods, the same company that sends you Swans Down Cake Flour, Walter Baker’s Chocolate, Jell-O, Minute Tapioca, Maxwell House Coffee, and so many other fine foods noted for their high quality. Use the coupon at the right to send for the wonderful picture-lesson book, “All about Home Baking.” It contains 185 recipes with 25 basic recipes giving the step- by step directions in pictures—almost like a movie! This book tells you all the things that most recipe books take for granted.
- Calumet Fruit Cake……. wedding cake to dream on.
- Silver Cake….. the “bride’s cake.”
- Sea Foam Fudge Cake…… for the bachelor supper.
- Ribbon Cake…… for showers.
- Orange Roll……… for parties.
Get the cardboard cake boxes in the beautiful and fabulous look by the quality printing results attract of your customers inside to products. We are focusing on two major factors which are important for your boxes like high-quality offset printing and user-friendly design. Get the premium level quality offset printing at the lowest cost from us by the innovative printing machines.
We use the different premium card stock options for your boxes which save off your products' any type of demand. Packze offers flexible coating options that are tailored according to your needs. We remove the price burden from his clients by free shipping service within the USA and Canada. Many of our clients are saving lots of cost from our free die lines and plates service. Get the free design support from expert’s designer to make your boxes more user-friendly. The first thing is important for our designers to catch the attention of customers inside your boxes. If the design is catchy and easy to use. then your customers will easily view other details such as the main services which you offer or the products sold etc. Hence a design can easily make or break your clientele. Such is the importance of good design. Get the complete free designing support and cheap cake boxes solution from our expert’s designers. Our professional designer’s mission has to provide the best user experience owing to eye-catchy, beautiful and user-friendly designs. Are you facing the temporary shortage of skilled workforce? Is the cost of your boxes crippling your budget? Do you need a high-quality offset printing for your boxes? Are you finding the right company to work on your boxes? Packze innovative custom packaging service is the answer to all your problems. Our experts understand the most important key factors and also keep up to date with the latest printing technologies, so they hone their skills and keep abreast of all the latest trends. Good News, Packze provides the beautiful custom cake boxes wholesale solution for your delicious cake. Let’s display your Cakes in Well-constructed and the durable Cake Packaging Boxes. Get the 100% Eco-friendly packaging solution from us and provide the 100% recyclable materials for your cake boxes. At Packze we believe in delivering what we promise, on time and in the budget. So call us today to get a free quote your next packaging Superstar!