Baking & Snack - November 2005 - 72

PACKAGING TECHNOLOGY

go

with
the

w
o
l
f

For bakery and snack companies, the need to increase capacity,
automate production lines, cut costs and boost efficiency
drives the purchase of flow wrappers.
BY HALLIE FORCINIO
peed, consistency, safety and flexibility continue
to be buzz words of production in the baking industry. These same words have traveled down the
production line to the packaging department and
into one of the last steps of the process. Flow wrapping, an
obvious and obligatory part of wholesale baking or snack
operations involves forming, filling and sealing a printed
or unprinted flexible packaging material around a single
item or group of items. Applications for flow wrappers encompass a wide variety of products including dinner rolls,
cookies, brownies, pastries, pound cake, enrobed snack
cakes, energy/health bars, tortillas and individual bagels,
muffins or cookies.
A major spur to flow wrapper purchases is consumer
demand for single-serving products - the lower cost of
flexible form-fill-seal packaging vs. preformed trays or
cartons. Form-fill-seal packaging also offers the advantage
of easy-opening convenience and
good-looking graphics. "Most
bakery and snack makers want
a splash on store shelves, especially for new products," said a
vice-president at a northwestern supplier
of filling equipment used in conjunction with flow wrappers. "This type of package delivers the visual impact they
want and increases the chances of product success. They
also need to get the product to the market as quickly as
possible to take advantage of new trends."

S

As a result, bakery and snack makers are purchasing
machines capable of running at faster speeds and delivering a higher degree of flexibility to expedite changeover
and cut downtime. "Line flexibility is a major driver,"
reported the managing director of an equipment supplier
based in Italy. Contributing to the need for flow wrapper
flexibility is the growth in contract baking and copacking
because this type of operation typically schedules many
short runs each day rather than one or two long runs.
"The ability to wrap different products and different
product sizes is being driven by [bakery and snack manufacturer] customers who specify a certain package size,"
added the marketing manager at a western machinery

ᮣ Flow
wrappers can produce
600 packages per
minute, about triple
the output of a handloading operation.
FUJI FORMOST

November 2005 / BAKING & SNACK / 77



Baking & Snack - November 2005

Table of Contents for the Digital Edition of Baking & Snack - November 2005

Contents
Baking & Snack - November 2005 - 1
Baking & Snack - November 2005 - 2
Baking & Snack - November 2005 - 3
Baking & Snack - November 2005 - Contents
Baking & Snack - November 2005 - 5
Baking & Snack - November 2005 - 6
Baking & Snack - November 2005 - 7
Baking & Snack - November 2005 - 8
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