Packaging Temperature

Bakery Management and Equipment:

BAKERpedia

What is packaging temperature?

Packaging temperature is the optimum temperature of a baked product which has just been cooled and sliced and is ready for placement in a protective bag or container.

This temperature point or range are designed to ensure proper moisture level to avoid condensation, thus ensuring safety and extended shelf-life.

How does it work?

The packaging temperature of a baked product and its cooling gradient are intimately related. There needs to be a proper balance between product temperature and moisture to ensure adequate slicing and packaging processes.

Once baked bread has cooled down to the optimum packaging temperature 95–105°F (35–40°C), its moisture content will drop which helps the finished product achieve optimum keeping qualities.

Application

Factors that affect packaging temperature include:

Baking process (over- and under-baking)
Bread cooling process (over- and under-cooling)
Storage conditions of packaging material
Temperature and relative humidity of the environment in the plant (temperature may be high in areas where the oven is close to the packaging area and in the absence of proper ventilation)

Quality considerations

Improper packaging temperatures can negatively impact the quality of the baked product. During bread cooling, a large temperature gradient can develop between the crust and the crumb. As cooling continues, this gradient will be reduced gradually and eventually reaches zero. Effects of improper packaging temperatures are detailed below.

Product temperature too low:

Product has cooled and dried longer than normal
The finished product is drier and firmer with brittle, harsh eating qualities (crumbly)
The dryness and loss of moisture contribute to a faster loaf staling
Significant moisture loss in bread crumb

Product temperature too high:

Insufficient cooling and drying of product
Bread sidewalls will be weak and may collapse while passing through the slicer
Loaf slices will be ragged and may tear due to excessive moisture
Bread crumb is too soft
Gumming up of the slicer blades (increased downtime)
Excess moisture due to condensation inside the wrapper

Product considerations

Variety breads: Packaging temperature for variety bread such as rye breads should be lower, around 90ºF (32ºC). Such temperatures are recommended due to the product’s tendency to become gummy.
Frozen dough operations: After blast-freezing, dough frozen pieces should be immediately packaged to maintain the product’s core temperature within the range of 10–0°F (-12 to -18°C).