Confectionery packaging - a sturdy cardboard or plastic box with vivid drawings, images of confectionery - and beckons to buy baking or pastries. It is carried out in full accordance with the expectations of the client: gloss shimmering on the counter, colorful patterns and low price - this is what attracts “their” customer. In fact, each container, for example, a box for a cake or cookies by weight, goes through several stages of production before it enters the market for sale.
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. She 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 containers. Appearance should have, interest and encourage people to buy.
The correct combination of colors is also important - this is the task of the technologist who works out the gamut of images, chooses the application method depending on the type of cardboard.
General packaging guidelines
Confectionery should be produced only in the boxes established by the rules:
- cans;
- carton boxes;
- combined packs;
- bags of cellophane;
- container made of polymeric material.
In shape, they are square or figured parallelepipeds, consisting of a bottom and a lid, an integral casket or a curly individual design (handles are threaded through a slot).
The bottom is always covered with additional elements, which are used as:
- parchment;
- parchment;
- glassine;
- waxed paper;
- cellophane.
The top layer is required in the packaging of confectionery products - it consists of the same materials that are laid out at the bottom. The video below shows the layout of the packaging line.
What are the packaging materials and packaging for all confectionery products?
Before talking about the production of boxes, I would like to divide the entire container into types and subspecies:
- The primary wrap is a moisture-proof structure that is open to the consumer’s eye.
- Secondary packaging - this includes a subspecies of single and group distribution. Groups comprise goods of 10–20 pieces.
Primary packaging may be hard, rigid or soft. If the product needs mechanical protection, a soft wrap will not work. An inflexible material, cans or plastic, is an excellent way not only to store, but also to transport safely.
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 submit or wrap the product with you. The famous “Sail” - a cover for cakes, which is similar to the artist’s pattern, is quite quick and easy (see video).
Vacuum molding allows you to create corrugated plastic, which is so familiar to middle-aged buyers. Boxes for cakes can be made manually if a “piece” product is produced, on special machines or using laser and 3D printers.
And now we will find out how the blanks and the boxes themselves are made for future confectionery products (see video).
Marking the outer wall of the container: an important process for the subsequent sale of products
Each batch of goods packaged in containers should be decorated with artistic elements. They are:
- custom drawing;
- decoration;
- paper dressings;
- viscose or silk tape.
If the decoration is not used, the trademark emblem is applied. It should reflect the brand or brand name, packaging date, shelf life, quantity in pieces or by weight.
Technical feature of soft packaging
Confectionery packaging requirements prescribe the following manufacturing rules:
- packs of cellophane or polymer material must be sealed;
- soft packaging must be tied with a ribbon;
- seams should be well heat sealed;
- if there is no tape, a clip is used.
Weighted and packaged products can be laid out in boxes, lining paper. When filling with several layers of containers between the rows parchment is laid. It is permissible to use cardboard, board, plywood boxes - dry and odorless.
If cardboard is used, the paper divides the rows of cookies laid out on the edge. The cardboard packaging of confectionery is supplemented with a film that does not allow moisture and air to pass through. Plywood boxes for baking must be equipped with a bottom cross. Empty seats are filled with a pillow of shavings or wrapping paper. Moreover, the deviation is permissible in the range of ± 0.5% by weight net.
Packs with dietary and “special” types of pastry muffin
If the manufacturer prepares fortified, dietary or medicinal muffins, confectionery products, the packaging should contain information about the maximum allowable dose per day. For example, children's cookies, which are packed in rows, separated by cardboard paper, are intended for children from 6 months. On the package are stated:
- recommended amount of goods per day;
- the daily rate for a child of a particular age when receiving these vitamin supplements.
The label may not appear on the label or inside the liner with general product information. The same products include baby food - milk porridge, mashed potatoes, cookies, chocolate.
Storage of products after packaging
After the confectionery is packaged, the manufacturer applies the following markings: “Do not quit!”, “Caution!” or others appropriate to the type of product inside. Further storage takes place in cool, dry rooms, well ventilated, clean. Boxing temperature does not exceed +18 ° , air humidity is 75%, no more. If the building has windows, they should be hung.
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 should be separated from each other - a distance of 0.8 m. From air conditioners and heat sources, a distance of 1 m is observed, and from the furnace and sewer pipes at least 2-3 m. When new products are received, the shelf life and shelf life of the latter are taken into account.
Confectionery packaging: how to store cakes?
Cakes are different depending on the recipe and the method of preparation. In general, several types are distinguished:
- sand and biscuit;
- puff and custard;
- almond nuts;
- waffle and air;
- tartlets;
- sugar;
- combined.
The last type of cakes, like the tiny ones, are prepared from semi-finished products. They are stacked in cardboard or plastic boxes. The bottom is covered with a napkin or parchment. Cakes are packed in trays on sheets, which are then placed in wooden boxes. So that the beauty of the dessert does not deform, all pieces are placed in one row and layer. A coupon with marking information is attached next to the tray.
Regardless of the chosen packaging of confectionery, piece cakes and by weight should be indicated by the exact weight and production time up to minutes.
| Cake Weight | Permissible deviation from net weight |
| up to 200 g | cakes or pieces of cakes of this weight should have an exact weight with a tolerance of ± 5% |
| 200 to 250 g | maximum deviation is allowed up to ± 4% inclusive |
| from 250 to 500 g | maximum deviation is ± 2.5% |
| from 500 g to 1 kg | weight difference up to ± 1.5% |
| over 1 kg | discrepancy with actual weight up to ± 1% |
Weighted cakes in boxes of the “casket” type may have a weight difference of up to ± 3% with a total net weight of up to 500 g. It is also not recommended to use containers that are too heavy for single cakes. Cakes are best stored in plastic packaging for pastry with side latches. This way the freshness of the product is better preserved.