How to choose packaging for bakery products: 5 key criteria
22.05.2025
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8-12 min.
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Bread is a product that requires special protection. The wrong type of packaging can lead to the bread becoming dry, developing condensation, or spoiling quickly. To avoid losses and maintain product quality on the shelf, it is important to choose packaging that really works.
In this article, we’ll explain how to choose the right
packaging for bread and pastries and which materials provide the best storage conditions.
1. The right material: BOPP or CPP?
Choosing between
BOPP and
CPP is one of the key steps in selecting packaging for bakery products. Both materials are types of polypropylene film, but they have different properties and are suited to different applications.
BOPP — Biaxially Oriented Polypropylene
What it is:
A film oriented along two axes (longitudinally and transversely), making it strong, tear-resistant and of consistent thickness.
Advantages of BOPP:
- Transparency and gloss — showcases the appearance of bread or rolls on the shelf.
- Rigidity and shape retention — the packaging retains its shape, does not crease and looks neat.
- Resistance to moisture and grease — does not absorb moisture, suitable for products with moderate moisture content.
- Printability — ideal for flexographic printing, including full-colour.
- Perforation capability — preserves the crispness of the crust and prevents condensation.
Suitable for:
- Baguettes, rolls, pastries
- Products with a short shelf life
- Packaging with a transparent window or design
CPP — Cast polypropylene
What it is:
A film manufactured using the cast method; it is non-oriented, making it softer and more elastic.
Advantages of CPP:
- Puncture and tensile strength — protects bread with a crust, toppings or non-standard shapes.
- Sealing and barrier properties — retains moisture and protects against air.
- High sealability — suitable for automated lines and flow-pack packaging.
- Matt or semi-matt finish — gives the packaging a premium look.
Ideal for:
- Filled bread and bread with high moisture content
- Puff pastries, croissants, cheesecakes
- Products with a long shelf life
- Fully sealed bags
Comparison of BOPP and CPP in a table
| Property |
BOPP |
CPP |
| Transparency |
Very high |
Medium / semi-matt |
| Tensile strength |
Average |
High |
| Moisture resistance |
Good |
Excellent |
| Sealing capability |
Yes |
Yes (it holds the solder joint better) |
| Suitable for printing |
Yes |
Yes (and sometimes the paint doesn’t last as well) |
| Uses |
Standard baked goods |
Perishable and non-standard products |
2. Optimal packaging density for bread
The density of the packaging material (more specifically, the thickness of the film) is one of the key factors affecting the preservation of bakery products. The thickness determines the strength, appearance, perceived quality and compatibility with equipment. Insufficient thickness poses a risk of tearing. Excessive thickness increases production costs. It is important to strike a balance.
Thickness is measured in microns (μm): 1 μm = 0.001 mm.
The higher the density:
- the stronger the packaging,
- the lower the risk of tearing during packaging or transport,
- but the higher its cost.
What to consider when choosing:
- Product weight and shape
- The heavier the product, the greater the load on the base of the bag and the seal.
- Example: an 80 g bun — 25 µm is sufficient; a 500 g loaf — 35–40 µm is required.
- Sharp corners, crusts, and toppings (seeds, sugar) increase the risk of tearing.
- Packaging type (manual or automatic)
- Automatic lines (flow-pack) require consistent thickness and good sealability.
- Manual packaging allows for the use of thinner, more flexible material.
- Shelf life
- For products with a short shelf life (up to 24 hours), bags with lower density can be used.
- For packaging sliced bread or products with an extended shelf life — higher density is required, and barrier properties may be necessary.
- Consumer requirements
- Retail chains often specify requirements for bag thickness and type (e.g., transparent 30 µm BOPP with a Euro-slot).
- Some customers focus on the ‘perceived quality’ — a thick bag is perceived as more reliable.
How do you calculate the required thickness?
There is no universal mathematical formula, but there is a recommended approach:
Thickness = Base thickness + Coefficients (weight, shape, packaging method)
Sample template:
| Product type |
Weight (g) |
Odds |
Recommended density |
| Pastry/bun |
up to 150 |
hand-packed, smooth surface |
25–27 μm |
| Baguette |
300–600 |
sharp corners, automatic packaging |
35–40 μm |
| Stuffed bread |
200–500 |
high humidity, airtightness |
30–35 μm |
| Sliced bread |
250–400 |
crumb guard, presentation |
30–35 μm |
| Shrink-wrapping |
любой |
strength + thermoforming |
from 40 μm |
Tips for choosing:
– Don’t order ‘more than you need’ – you’ll end up paying 15–20% extra for the film.
– Don’t choose one that’s too thin – you risk producing defective products and unhappy customers.
– Always carry out a test run on your equipment before placing a bulk order. We’ll send you a free sample bag for this purpose!
– Don’t choose film that’s too thin — you risk defective products and dissatisfied customers.
– Always test the film on your equipment before placing a bulk order. We’ll send you a free sample pack for this purpose!
Looking for a precise match?
We calculate the thickness based on: product weight, packaging method (manual/automatic), required shelf life, and the customer’s visual requirements. Submit a request — and our manager will select the thickness and type of packaging specifically tailored to your production.
3. Protection against moisture and condensation
One of the main tasks of packaging for bakery products is
regulating moisture exchange. Bread ‘breathes’ — immediately after baking, it retains heat and releases moisture. If this moisture is trapped in an airtight bag, the product quickly loses its quality: the crust goes soft, it becomes sticky, and mould and an unpleasant smell develop. Conversely, if the packaging is too open, the bread will go stale in a matter of hours.
Therefore, the choice of packaging must strike a
balance between airtightness and ventilation. Here’s how it works:
- Hot or warm bread is packaged too soon.
- The packaging does not allow air to pass through.
- The temperature difference between the product and the surrounding environment.
- Lack of micro-perforations.
Condensation = texture deterioration + risk of mould growth.
Important: protection against moisture ≠ complete ‘breathability’
Packaging that is too open is also a problem. It leads to
rapid drying out, especially when stored on open shelves, in air-conditioned rooms or in refrigerated display cabinets.
What should you choose?
| Product type |
Recommended packaging type |
| Fresh baguette |
Perforated BOPP |
| Cheese cake, puff pastry |
Microperforation in CPP |
| Sliced loaf |
Sealable bag with micro-perforations |
| Filled pastry |
Wicket bag with clip or CPP bag |
| Automatic packaging |
Wicket or flow-pack (CPP) |
What are the barrier properties of packaging?
Barrier properties refer to a material’s ability to limit the penetration of the external environment into the packaging and vice versa. For bakery products, three key parameters are important:
| Property |
What does it protect? |
Why is it important? |
| Vapour permeability |
Due to moisture evaporation |
To prevent bread from going stale |
| Gas permeability |
To prevent oxygen ingress |
To prevent oxidation and mould |
| Grease resistance |
To prevent the packaging from getting wet |
This is particularly important for pastries and filled products |
How does packaging affect shelf life?
-
- A standard loaf in a paper bag: 12–24 hours — loses moisture quickly and becomes stale.
- Bread in perforated BOPPB : up to 48 hours — retains its crispness but loses its softness.
- B Bread in an airtight CPP bagB : up to 3–5 days — remains soft, especially if sliced.
- B Bread in barrier packaging with MAP (modified atmosphere packaging)B : up to 7–10 days and longer — used in large bakeries.
In reality, the optimal shelf life for pre-packaged bread in a supermarket is 2–4 days. That is exactly how long the product has to reach the customer and be sold.
Which materials provide the necessary protection?
| Material |
Vapour/gas barrier |
Suitable for |
| BOPP |
Medium |
Rolls, loaves, baguettes |
| CPP |
Elevated |
Pastries, filled bread |
| Multilayer wraps (BOPP/CPP/PE) |
High |
Packaging with a long shelf life |
| Wrap with an anti-fog (AF) coating |
Yes |
Products with a high moisture content |
How can you extend the shelf life without changing the recipe?
- Choose packaging with the right thickness and barrier properties.
- Use micro-perforation to prevent condensation.
- Pack the bread only once it has cooled down — warm bread causes condensation.
- Take humidity and temperature into account during transport and storage.
Why is this beneficial?
↓
Fewer returns from shops
↓
Less wastage in the warehouse
↑
Longer shelf life — higher sales
↑
You can enter retail chains with pre-packaged products
Even with perfectly selected materials (BOPP, CPP, etc.), the effectiveness of the packaging largely depends on its
format and design.
It is the shape of the packaging that influences:
- Packaging speed
- Ease of display at the point of sale
- The customer’s perception of the product
- Compatibility with equipment
- Shelf life
Main packaging formats for bread and pastries
What is it:
A bag with a cut-out at the top edge for hanging on a hook.
Advantages:
- Convenient for display in shops and at exhibitions
- Save shelf space
- Improve the visual appeal of the product
- Often used in supermarket chains
Ideal for:
rolls, pastries, sliced bread, individually wrapped bread.
What they are:
Bags assembled on a metal fastener (wicket) are automatically fed onto the packaging line and sealed with a clip.
Advantages:
- Suitable for semi-automatic and automatic packaging.
- Open and close quickly.
- Maintain cleanliness and hygiene during packaging.
Ideal for:
loaves, pastries, and bread sold by weight on an industrial scale.
What they are:
Smooth CPP or BOPP bags, sealed along the seam on an automatic line.
Advantages:
- Completely airtight — ideal for sliced products and long-term storage.
- Product information, logo and production date can be printed on them.
- Suitable for large-scale production and retail chains.
Ideal for:
packaging sliced bread, pastries and filled products.
What they are:
Formed into a tube with a single seal at the back — the classic option for packaging.
Advantages:
- Simple to produce and inexpensive.
- Suitable for automated lines.
- Can be with or without a Euro slot.
Used for: loaves, rolls, and bread in transport packaging.
What is it:
A special film (usually PVC or PE) that shrinks under heat and tightly wraps the product.
Advantages:
- Packaging that moulds to the shape of the product.
- Excellent presentation, especially for sliced products.
- Provides good protection during transport.
Suitable for: sliced bread, premium loaves, filled bread.
Why should you order bread packaging directly from the manufacturer?
💰 Save up to
30% — no middlemen
📐 Manufactured to your specifications
🚛 Uninterrupted supplies for your production
Frequently asked questions
What type of packaging is best suited for bread?
Perforated BOPP bags are most commonly used for packaging bread — they allow air to circulate well, prevent condensation and keep the bread crisp.
Can I order packaging with a logo?
Yes, we produce bags with custom printing and branding. This is a great way to make your product stand out on the shelf.
What packaging material should I choose for pastries?
For pastries with high moisture content, it is best to use CPP bags — they are more elastic and puncture-resistant.
What is the minimum order quantity?
We are manufacturers and produce packaging to the customer’s specifications. The minimum order quantity depends on the type of packaging. For transparent bags — from 5,000 pieces. For branded bags — from 150 kg of product. Please check with your account manager.
