Baking & Snack - April 2022 - 73

Finding the right pack
An automated packaging system and properly trained
staff are critical, but foodservice bakeries must also ensure
their packaging material can adjust to the specific
needs of different products.
When recommending packaging solutions to bakers,
Mr. Becker said one of his first questions is whether the
product is fresh or frozen.
" If you're packaging your product fresh into a closed
package, like a bulk pack or pillow pack, and it's buns,
rolls or muffins, you're going to need breathable film because
your product is still going to gas off if it's fresh, "
Mr. Becker explained. " But you might not need a breathable
film if you're doing croissants because you don't
necessarily have the gassing off that you would with a
yeast-risen bread or roll. "
A product's shelf life also determines the type of
barrier bag it requires. For example, a baguette with a
shorter shelf life typically comes in a low-barrier bag
with holes.
" It's a good dust cover, but it also allows the baguette
to get that hard crust on the outside, " Mr. Williams said.
" If you were doing croissants, you would want to use a
mixture of gasses and a barrier that wouldn't damage up
the croissants, which are more fragile. If you were doing
a soft bread, you might want to use a high barrier bag,
especially if you want a longer shelf life. "
Bakers must also juggle different product quantities
and shapes when bagging.
" More product shapes as well as smaller quantities
of products inside each bag can affect production rates
downstream and can also require additional special ties
or bag sealing systems, " Mr. Lemieux said. " Multiple
package configurations may also require film changeovers
in production schedule. "
Different product formulations require various
packaging materials, but how bakers box the product
matters as well. Mr. Becker said a big challenge
is maintaining product consistency and not shorting
foodservice customers on what bakeries are guaranteeing
them in the box, whether they are packing by
weight or by count.
" If you're packaging your bulk product by weight and
have any variation in the finished weight of your product,
you're going to short your customer by a couple
products if your weight varies too much, " Mr. Becker
said. " Or, if you're packing by piece count, and your
product grows in size because it's over-proofed or the
dimensions of your product grow, can you still fit the
same number of products into your box, or does your
box need to be bigger? "
Each product is different and will require multiple considerations
from the beginning of packaging to the end.
" English muffins, for example, are fairly easy to load, "
FOODSERVICE BAKERIES
MUST ENSURE THEIR
PACKAGING MATERIAL
CAN ADJUST TO THE
SPECIFIC NEEDS OF
DIFFERENT PRODUCTS.
Mr. Becker said. " Croissants might be tougher because
they're so fragile. So we look at everything - the product,
the consistency of the product, the speed of the bakery,
the production. "
Vision systems are especially beneficial in accounting
for different product requirements.
" What's great about vision systems is that they can be
customized to your product, " Ms. Vannini explained.
" They are configured for your specific product from the
start, so whether you are making croissants or pizza,
the system is designed around your requirements and
your product. "
These systems typically offer a variety of meawww.bakingbusiness.com
/ April 2022 Baking & Snack 73
MAP bags extend
burger buns' shelf
life to three weeks.
CV-Tek, Middleby
Packaging Solutions
http://www.bakingbusiness.com
Baking & Snack - April 2022

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