Packaging of confectionery products

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

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.

Keywords

Packaging Material Cellulose Film Moisture Vapour Bake Good Bake Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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