Bakery Food Packaging: Date Coding Solutions for Bread and Biscuits

Bakery products have a short shelf life and fast turnover. The clear marking of production dates and shelf life is directly related to food safety and consumer trust. Products such as bread, biscuits, and cakes mostly use OPP/CPP composite films or paper-plastic packaging. TTO thermal transfer overprinting is the mainstream coding solution in this field.

Bakery production lines usually use horizontal packaging machines (Flow Wrappers). TTO printers are installed on the packaging film travel path, using intermittent or continuous printing modes. Printed content includes production date, best before date, batch number, ingredient list prompts, etc. Some enterprises also print promotional QR codes.

For the characteristics of bakery food packaging, TTO ribbons need to meet the following requirements: first, no smudging in low-temperature heat sealing environments; second, clear small text printing, with fonts below 2mm still distinguishable; third, certain grease resistance to prevent food grease penetration from causing character peeling.

Enhanced wax-resin mixed ribbons are recommended, as they have high printing blackness and strong adhesion, performing excellently on various bakery packaging films. For frozen bakery products, it is recommended to use resin-based ribbons with better low-temperature resistance to ensure that marks do not peel off during cold chain transportation.