Packaging Pastry Products

Main Objective of packaging

is to keep pastry products in
good condition until it is
sold and consumed.
• PACKAGING – refers to any material used to cover, contain, protect, handle,
preserve, identity, describe, promote and market
goods by a producer to the consumer.
- It plays a significant role especially when dealing with pastry
products.
- It helps prolong its shelf life by preventing mechanical damage, it
also helps in the retention of the nutritive value of pastry products.

• FACTORS TO CONSIDER when designing a appropriate an appropriate

packaging for goods, such as the size, shape, durability, space and cost.
• MAJOR FUNCTIONS OF PACKAGING
 Protect from mechanical damage in transit in loading and
unloading
Protect from loss of moisture and any foreign odor
contaminations
Protect from foreign infestation.
Legal compliance for values and ingredients for consumers
advertisements
• PACKAGING MATERIALS FOR STORING PASTRIES
Plastic containers- plastics are extremely useful as they
can be made either soft or hard forms as sheets or
containers, and with different thickness, light resistance,
and flexibility.
Plastic/cellophane – transparent or colored plastic is
usually used for packaging tarts, pies and other types of
pastries
Aluminum foil
Paper/boxes
DIFFERENT PACKAGING MATERIALS
 QUIZ

•ENUMERATE THE FOLLOWING:

(Write in ½ sheet of pad paper)
1-5 Major Functions of Packaging
6-15 What are the packaging
materials for storing pastries?