2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16
Confectionery packaging - a strong cardboard or plastic box with bright pictures, images of confectionery products - beckons to buy muffins or pastries. It is carried out in full accordance with the client's expectations: gloss that shimmers on the counter, colorful patterns and a low price - that's what attracts "its" buyer. In fact, each container, for example, a box for a cake or cookies by weight, goes through several stages of production before being released to the market.
The view of the buyer and the marketer - win-win steps towards sales growth
The "clothing" of sweets or muffins is the protection and decoration of products. It represents the face of the product, and also preserves its properties and taste. According to GOST, it is made of cardboard, corrugated cardboard or microcorrugated cardboard. This allows the supplier not only to store the goods for a long time, but also to realize the designer's ideas for decorating the container. Appearance should have, interest and encouragepeople to buy.
The right combination of colors is also important - this is the task of the technologist who works out the range of images, chooses the method of application depending on the type of cardboard.
General rules for creating packages
Confectionery products must be produced only in the boxes prescribed by the rules:
- tin cans;
- cardboard boxes;
- combined packs;
- cellophane bags;
- package made of polymeric material.
They are square or figured parallelepipeds in shape, consisting of a bottom and a lid, a solid box or a figured individual design (the handles are threaded through a slot).
The bottom is always covered with additional elements, which are used as:
- parchment;
- subparchment;
- glassine;
- waxed paper;
- cellophane.
The top layer is required in the packaging of confectionery - it consists of the same materials that are laid out on the bottom. The video below shows a diagram of the packaging line.
What are the filling materials and packaging for all confectionery products?
Before talking about the production of boxes, I would like to divide all containers into types and subspecies:
- The Primary Wrap is a moisture-proof structure that is exposed to the consumer's eye.
- Secondary packaging - this includes subspeciessingle and group distribution. Groups are made up of 10-20 items.
Primary packaging can be hard, rigid or soft. If the product needs mechanical protection, soft wrap will not work. Inflexible material, such as cans or plastic, is a great way not only for storage, but also for safe transportation.
A separate type of confectionery packaging includes plastic lids and trays. They are found in shopping centers, the food industry, catering establishments, when you need to serve or wrap a take-away product with you. The famous "Sail" - a cover for cakes, which looks like an artist's pattern, is done quite quickly and simply (see video).
Vacuum forming creates corrugated plastic that is so familiar to middle-aged buyers. Cake boxes can be made by hand, if a "piece" product is made, on special machines or using laser and 3D printers.
And now let's find out how easy it is to make the blanks and the boxes themselves for future confectionery products (see video).
Marking the outer side of the container: an important process for the subsequent sale of products
Each batch of goods packed in containers must be decorated with artistic elements. They are:
- free pattern;
- artwork;
- paper dressings;
- viscose or silk ribbon.
If decoration is not used,the trademark logo is applied. It should reflect the brand or brand name, date of packaging, expiration date, quantity in pieces or by weight.
Technical feature of soft packaging
Requirements for the packaging of confectionery products prescribe the following manufacturing rules:
- packages of cellophane or plastic material must be sealed;
- soft packaging must be tied with a ribbon;
- seams should be well heat sealed;
- when there is no tape, a clip is used.
Weight and packaged products can be placed in boxes, placing paper. When filling with several layers of containers, parchment is laid between the rows. It is permissible to use cardboard, plank, plywood boxes - dry and without foreign smell.
If cardboard is used, paper is used to separate rows of biscuits placed on edge. Cardboard packaging of confectionery products is supplemented with a film that does not allow moisture and air to pass through. Plywood boxes for baking must be equipped with a cross at the bottom. Empty spaces are filled with a pillow of shavings or wrapping paper. At the same time, the deviation is permissible in the range of ±0.5% by net weight.
Packs with dietary and "special" types of pastries
If the manufacturer packs vitaminized, dietary or medical muffins, confectionery products, the packaging must contain information about the maximum allowable dose inday. For example, baby cookies, which are packaged in rows, separated by cardboard paper, are intended for children from 6 months. The packaging outlines:
- recommended quantity per day;
- Daily Value for a child of a specific age when receiving the indicated vitamin supplements.
The inscription cannot be placed on a label or inside an insert with general product information. The same products include baby food - milk porridge, puree, cookies, chocolate.
Storage of products after packing
After the confectionery products are packaged, the manufacturer applies the accompanying markings: “Do not throw!”, “Caution!” or others corresponding to the type of products inside. Further storage takes place in cool, dry rooms, well ventilated, clean. The temperature of the box does not exceed +18 °C, the air humidity is 75%, no more. If the building has windows, they should be covered.
It is unacceptable to store products with goods that have a specific smell. For example, cakes cannot be placed on the same shelf as canned fish or fresh herring.
Plywood boxes are installed on racks at least 12 cm high from the floor. Each row must be separated from each other - a distance of 0.8 m. A distance of 1 m is observed from air conditioners and heat sources, and at least 2–3 m from the furnace and sewer pipes. When new products arrive, the shelf life and shelf life of the latter are taken into account.
Production of packaging forconfectionery: how should cakes be stored?
Cakes are different depending on the recipe and cooking method. In general, there are several types:
- short and biscuit;
- puff and custard;
- almond-nutty;
- waffle and airy;
- baskets;
- sugar;
- combined.
The last type of cakes, like crumb cakes, are made from semi-finished products. They are packed in cardboard or plastic boxes. The bottom is covered with a napkin or parchment. Cakes are packaged in trays on sheets, which are then placed in wooden boxes. So that the beauty of the dessert is not deformed, all the pieces are placed in one row and layer. A coupon with marking data is attached next to the tray.
Regardless of the confectionery packaging chosen, cakes by piece and by weight must be indicated by the exact weight and production time down to minutes.
| Cake weights | Permissible rate of deviation from net weight |
| up to 200g | cakes or pieces of cakes of this weight must have an exact weight with a tolerance of ±5% |
| 200 to 250g | maximum deviation allowed up to ±4% inclusive |
| 250 to 500g | maximum deviation is ±2.5% |
| 500g to 1kg | weight difference up to ±1.5% |
| over 1kg | difference with actual weight up to ±1% |
Cake box cakes by weight can vary in weight by up to ±3% with a total net weight of up to 500g. It is also not recommended to use too heavy containers for single cakes. Cakes are best stored in plastic confectionery packaging with side latches. This way the freshness of the product is better preserved.
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