date:Jun 23, 2014
f base and lid solutions, the range now meets the varied demands of the entire bakery sector.
For example, hermetic boxes have been developed especially for sponge-based products to keep moisture within the pack so that they stay fresher for longer, whilst standard boxes are slightly vented on three sides to allow air to circulate and ensure that pastry products such as croissants and Danish pastries retain their crispiness.
Particular attention has also been paid to the stacking design of the