Download Biscuit, Cookie, and Cracker Manufacturing, Manual 6: by Duncan Manley PDF

By Duncan Manley

This series of manuals addresses key concerns similar to caliber, security and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. each one guide presents a self-sufficient advisor to a key subject, jam-packed with sensible suggestion on problem-solving and troubleshooting drawn from over 30 years within the industryPackaging o Wrapping Operations o garage o Troubleshooting TipsThis handbook describes what's serious about the packaging of biscuits- the approaches used to guard and supply biscuits on the market.

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Extra resources for Biscuit, Cookie, and Cracker Manufacturing, Manual 6: Packaging & Storing (Biscuit, Cookie and Cracker Manufacturing Manuals)

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It is not normally possible to wrap stocks of cases for protection so they should be stored off the floor (on pallets), flat, to prevent distortions, and in a well ventilated 36 Biscuit, cookie and cracker manufacturing manuals area, with low relative humidity. To ensure low humidities in damp climates it may be necessary to install space heaters or dehumidifying machinery. Recent developments in the latter have made them effective and economical. 1 Types of primary packages The primary pack is the moistureproof unit which is to be offered for sale to the consumer.

Types of packaging materials 29 I n recent years the price and technical performance of polypropylene films have become so favourable that most biscuit manufacturers have discontinued using cellulose films. Only those with older packaging machines with poor heat controls on the sealers will want to continue to use cellulose. Unlike cellulose film which has good dimensional stability because it is a type of paper, plastic films become oriented as they are cast and have a tendency to shrink differentially in the two dimensions.

There will also be deterioration if insects invade the pack but this problem is secondary to the others mentioned. The barrier which prevents moisture pick-up by the biscuits from the atmosphere will also be adequate for hygiene aspects. Plastic (polypropylene), plastic coated papers, or various laminates can be used to form a moisture barrier (see Section 6). They are usually heat sealable and this is how the pack is closed on the wrapping machine. The barrier properties are a combination of the basic moistureproof nature of the materials used and the effectiveness of the seals.

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