Bakery Products Packaging
MAP and thermoforming solutions for bread, pizza, snacks and artisan or industrial bakery products.
Industrial bakery product packaging requires technologies capable of managing shape variability, water activity (Aw) and mould risk. Modified atmosphere with nitrogen and CO₂ is the most effective solution for extending bread, pizza and snack shelf life up to 12 months, maintaining aroma, crunchiness and visual quality the consumer expects at purchase.
Process Challenges
Rapid mould risk in high water activity products (fresh bread, pizzas)
Pack collapse due to excess CO₂ absorbed by the product
Shape and height variability between different formats (breadsticks, loaves, cakes)
Product fragility: breakage of breadsticks and crackers during packaging
Managing packaging temperature for still-warm products
Insufficient shelf life for retail distribution and export channels
How EMA Pack Responds
MAP with N₂ 80-100% + CO₂ 0-20%: inhibits moulds and bacteria without collapsing pack
Thermoformers with custom mould for each bakery product format
Pre-packaging cooling systems to manage product temperature
Gentle feeders with low-speed belts for crumbly and fragile products
Quick format change to manage multiple SKUs on the same production line
Shelf life 30–90 days fresh bread, up to 12 months dry products in MAP
Recommended Technologies
Let's discuss your process
Contact us for a consultation dedicated to your production application.