Packaging performs seven main functions in connection with bakery products in general and confectionery goods in particular: physical protection, preservation, prevention from contamination, ability to be handled, change of shape, the provision of information and simple containment are critical to the success of all baked goods. This chapter examines each of these features and outlines how their needs can be satisfied by both traditional and more modern packaging materials.
KeywordsPackaging Material Cellulose Film Moisture Vapour Bake Good Bake Product
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