Bakery products , its properties ,

spoilage and packaging

Submitted by : Anuja Budhathoki

Rubi Thapa
Submitted to : Jayashree Shrestha Ma’am
 INTRODUCTION
 Bakery is a traditional activity and occupies an important place
in food industry.
 Bakery products are usually prepared from flour or meal
derived from some form of grains.
 Bread , a most popular bakery product and already a common
staple in prehistoric times provides many nutrients in human
diet.
 Examples : Bread , cakes , crackers , biscuits , unsweetened rolls
and buns, doughnuts , sweet and savory pies , pastries etc.
 INTRODUCTION……
 The two major bakery industries , viz. bread and biscuit account
for about 82% of total bakery products.
 The annual production of bakery products , which include
bread , biscuits , pastries , buns etc is estimated to be in excess of
3 million tones.
 The cake and pastry market estimated at 0.4 millions tones , is
the fast growing market with volume growth of 16%.
CLASSIFICATION OF BAKERY
PRODUCTS
CATEGORIES OF TYPES WITHIN EACH
BAKERY PRODUCTS CATEGORY

Unsweetened goods bread: sliced, crusty , par-baked, ethnic

rolls: soft, crusty, crumpets English
muffins, Croissants , pizza , Raw pastry

Sweet goods Large cakes: plain, fruited pancakes,

Doughnuts, waffles, cookies biscuits

Filled goods Tarts: fruits, jam pies: meat ,fruit

sausage rolls , Pastries Cakes: cream,
custard pizza
INGREDIENTS
 Flour , water, and leavening agents (yeast , baking
powder) are the ingredients primarily responsible for the
characteristic appearance, texture, and flavor of most
bakery products.
 Eggs, milk, salt, shortening agents(fats , oils), and sugar are
effective in modifying these qualities, and various minor
ingredients (butter , cornstarch) may also be used.
 CHARACTERISTICS OF BAKERY
PRODUCT
 Some of the characteristics of bakery products are:
 1. Color of the product:
o The first characteristics is the color of the product when it is
removed from the oven.
o Color stimulates the senses and encourages the customer to
purchase.
2. Appearance:
o Appearance is all about form and shape. It is important that all
the pieces have same appearance.
3. Consistency:
o Consistency and texture is about how it feels in the mouth
when the customer is consuming the product.
CHARACTERISTICS…….
4.Moisture content:
o Moisture content add the shelf-life and mouth feel to the
product.
o Bread typically has 35-45% moisture, cake 15-30% and
biscuits has 1-5% of moisture.
5. Mouth feel:
o Mouth feel is a important characteristics in bakery product.
o Mouth feel is as important as taste and smell , especially
when it comes to bread.
 SPOILAGE ON BAKERY PRODUCTS
 The spoilage of bakery products is mainly caused by molds and
yeasts and only occasionally by bacteria.
 Spoilage is due to a reduced water activity and for some
products, also a reduced pH.
  Mould spoilage is a serious and costly problem for bakeries.

 Spoilage includes;
1. Physical spoilage
Moisture loss , staling
2. Chemical Spoilage
 Rancidity (causes due to hydrolysis and oxidation)
 Rancidity results in bad odors and off-flavors.

3.Microbial Spoilage
 Yeast , mold ,bacterial growth.
 Microorganisms can come from air during cooling, from handling
or from wrappers.
 Rhizopus sp., Aspergillus sp., Penicillium sp., Monilia sp., Mucor
sp. and Eurotium sp. are some of the molds found in bakery
products.
 PACKAGING
 Packaging plays a significant role in bakery products in increasing
shelf-life , preventing mechanical damage , marketing, nutrition
value and food related warnings.
 Packaging is also done to attract consumers or through creative
packaging to enhance sales and product uniqueness from competitor.

 Purposes of packaging in Bakery products

 Physical protection
 Barrier protection
 Containment or agglomeration
 Information transmission
 Marketing
 Security
 PACKAGING MATERIALS FOR
BAKERY PRODUCTS
1.Baking Trays
 Baking trays are an effective way to present , protect and cook
food products including breads and cakes.
 Paper based baking trays are environment friendly alternative to
plastic or foil trays.
 Made from corrugated , solid board or folding cartoons.
2. Biscuit liners
 Biscuit liners provides protection for transportation , storage and
displaying of biscuits.
 Made from light weight single faced corrugated packaging.
 100% recyclable and made from renewable resources.
3.Cake base discs
 Cake base discs provides a solid base for transportation, storage
and display of cakes.
 They are environmentally friendly alternative to polystyrene
or plastic disc or trays.
 Made from corrugated cardboard.
4.Flexible packaging (laminates, wrappers)
 These are the most common packing used in bakery industry
today.
 We can find zig zag fissures at the end of the pack which helps
consumers to tear the pack.
 Examples: Good Day , Marie Gold , Krack Jack etc.
5. Tins or metal boxes
 These are still popular as it was in early days.
 These can be found for cookies packaging. Hence, majority of
cookies are packed in tins or metallic boxes.
 Example: Danish cookies.
6. PVC Trays
 Soft cookies or cakes are arranged in these trays to prevent from
any damage.
 Helps to easily handle and store.
 Examples: Britannia , choco chips etc.
7.Poly bags
 Breads are packed in these types of poly bags which are tied
through twist and tie bands or stickers.
 Normal flow wrap packaging is done for majority of white
breads found in the market.
 Examples: Breads.
8.Shrink wrapped and Over wrapped boxes or trays
 Shrink wrap is done on the boxes to give attractive looks to the
consumers with additional safety to the products.
 Display boxes can be also shrink wrapped.
9.Paper Bags and Zip pouches
 Paper bags are also used for bread in artisan bakeries .
 These bags could be plain or can have printed material on them.

 Zip pouches have zip integrated in the pouches so

as to open and close it when ever required
thus keeping the product crispy and prevents
moisture to enter the bag.
10.Cake boxes and Plain Cardboard boxes
 Cake boxes have been used for packing cakes , pies , pastries ,
Swiss rolls etc .
 These are PET transparent with hinged cover and base.
 Consumer can see the product through transparent cover.
 Paper boxes are thicker than cake boxes.
11.Vertical Pouches or Sachet
 These can be found for cookies packing.
 Soft cookies or cakes arranged in these trays to prevent from any
damage .
 Provides easy handling and storage.
12. Modified Atmosphere Packaging (MAP)
 Carbon dioxide and Nitrogen are mostly used in this type of
packaging.
 Carbon dioxide is soluble in water and fat, producing carbonic
acid and lowering pH of the product, resulting in changes in
flavor.
 Nitrogen is also effective but only if the residual oxygen
percentage is low.
 MAP is especially suited to breads, pastries and pies.
13.Active packaging
 Active packaging is the name given to large group of
packaging modifications that are meant to improve shelf-life
of the food.
 It improves shelf-life of foods by modifying the environment
around the food so that growth of microorganisms is
prevented or delayed.
 Shelf life of a product can be dramatically extended using
oxygen absorbers.
 These absorbers generate carbon dioxide replacing the
removed oxygen.
 Such absorbers allow natural and safe preservation of food’s
original taste and freshness, resulting in extended shelf-life
without preservatives or additives.
 CONCLUSION
 Bakery products includes items of different packaging
requirements, which are met by arrange of plastic materials in
the form of films , laminates and thermoformed trays.
 These materials provides adequate protection against moisture
loss or gain, return the taste or aroma, and are hygienic and
safe for food content.
 These materials provide adequate protection against moisture
loss or gain, retain the taste or aroma, and are hygienic and safe
for food contact.