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Packaging material for frozen pastry


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iEyjA

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Posted 14 February 2014 - 09:09 AM

Dear All,

 

I'm looking information for suitable packaging material for frozen thin pastry (pastry skin for samosa).
Can anyone please help me....

 

For info, those thin pastry skin will be stacked by 40 pieces before they are packaged, sealed and send to individual freezing.



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Islasfoods

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Posted 18 February 2014 - 10:58 AM

Frozen packaging pastry not good for health....



Pizza&Sandwich

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Posted 18 February 2014 - 06:10 PM

Our company does frozen pizza crusts. We use wax paper between the crusts and the stacks are placed into a plastic bag, tied with a twisty tie and into a cardboard box case pack.

 



Gita

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Posted 20 February 2014 - 11:54 AM

hi

usually the samoosa pastry is packed into food grade  plastic sleeves, selaed and then place into a corrugate case , or a polycoated carton box.



iEyjA

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Posted 21 February 2014 - 05:00 AM

Dear All,

Thanks for the response, but i'm looking into specific material for plastic...
Which one is more suitable.... LDPE? OPP? Nylon? Or combination of it... 
And how about the suitable thickness of the plastic?



CMHeywood

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Posted 27 February 2014 - 10:34 PM

Nylon will have better barrier but is more expensive.  OPP will have less barrier but is cheaper.  Both of these films would need a sealant layer unless you are just wrapping the product with a sheet.

 

LDPE would be the least expensive of the three and will seal but has the lowest barrier.  Would be OK if you only need a dust cover for your product.

 

You will need to use a grade of film that has FDA compliance for direct food contact.  You would not be able to use an industrial grade of film if the supplier states that it is not to be used for food contact.






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