- MaterialБОПП, СПП, ПЭТ
- Printing technologyFlexography
Packing of confectionery
Confectionery are one of the most popular products, and preservation of original flavoring properties by them is defined in many respects by quality and structure of packing.
Priority protection against this or that type of influence is characteristic of each type of a product.
Cookies and wafers – products with low moisture content and high content of fat therefore packing has to provide high moisture resistance and low gas permeability as air oxygen negatively influences the fats which are present at a product.
Rolls and cakes – are products with the high content of moisture, therefore, packing for them has to possess high moisture impermeability.
Chocolate – very photosensitive product also needs protection against air oxygen, especially if there are nuts in the form of a filler.
For packing of confectionery the following types of multilayered materials are most often used:
- BOPP met./BOPP;
- PET/BOPP mt.