4 replies to this topic

[Gaskit]

Dear Safepakers,

Has anyone got info on test methods for packaging (film) to extend sheld life of bakery products, wet sticky cakes etc. Normally packed in Polyprop on L sealer.

Many thanks and regards,

Steve

[Simon]

Dear Safepakers,

Has anyone got info on test methods for packaging (film) to extend sheld life of bakery products, wet sticky cakes etc. Normally packed in Polyprop on L sealer.

Many thanks and regards,

Any experience of this guys and gals?

[yorkshire]

Any experience of this guys and gals?

No I don't but what I would look at is what causes a deterioration in shelf life and what quality characteristics you are looking at maintaining. (I presume we are talking mainly about quality rather than safety here). If the cakes are picking up moisture through the packaging then you need to look at a film with good moisture barrier properties. If the problem is fat rancidity then good oxygen barrier properties may be required. (Warning: A product such as a sponge cake may already hold enough oxygen to cause a change in packaging useless).

Let us know what attribute you are trying to extend and we can discuss.

Cheers

[Gaskit]

Thanks gents,

We are looking to substitute polypropelene film with heat sealable / shrinkable polyolefin film and to my understanding (from a packaging suppliers point of view) we may require microbiologoical, enzymatic and physicochemical testing??? I am not sure.

I have carried out a couple or three wrapping tests (see before and after pics - if I can upload) and we plan to re vamp a hot plate sealer with a dome lid and sell to independant bakers, along with hopefully selling flow wrap heat tunnels and L sealers to the production lines.

Any pointers would be fantastic prior to putting presentation together for MD.

Kind regards,

Steve

(nope, probs uploading again)

[Simon]

Thanks gents,
(nope, probs uploading again)

Steve email them to me at info-at-saferpak.com. Obviously with an @ instead of -at- Simon