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About Packaging of Sugar Confectionery
This document discusses the packaging requirements for sugar confectionery and chocolates. It notes that confectionery needs protection from moisture ingress and temperature fluctuations. Chocolate specifically needs to be protected from heat to prevent melting. Common packaging materials include foil, plastic films, and paper to provide moisture and heat barriers. Twist wrapping, bagging, and traying with overwraps are packaging methods used for various confectionery products. The key is selecting materials and formats that maintain freshness by controlling moisture and temperature.
Detailed Information
| Author: | ['Prof C.S.Purushothaman'] |
|---|---|
| Publication Year: | 2009 |
| Pages: | 12 |
| Language: | English |
| Format: | |
| Price: | FREE |
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