Bakery Products / Sweets Packaging
Bread is an essential part of our tables. In our country, dozens of different types of bread products are available to consumers. In recent years, the necessity to apply international hygiene and production standards in food product preparation has facilitated the introduction of modern technology into production processes.
VOLVAC provides system solutions for the processing and packaging of both bread and all kinds of bakery products.
When we talk about bakery products, we are referring to either ready-to-eat or pre-processed products that can be consumed after additional processing, all of which are baked products made from cereal flours. This category includes cakes, pastries, pies, tarts, flatbreads, various oily, dairy pastries, börek (savory pastry), wafers, salty and sweet cookies, ready-made cake mixes, rusks, biscuits, and similar products.
These products are mainly divided into two categories: dry bakery products and wet bakery products. Dry bakery products are long-lasting, fragile, crisp, absorb foreign tastes and odors, have low water content, are hygroscopic, and are susceptible to oxidation, enzymatic reactions, non-enzymatic browning reactions, and light.
Wet bakery products, on the other hand, can be stored for medium to long periods, are fragile, can lose their taste and aroma, absorb foreign tastes and odors, and may dry out during storage. Due to their higher water activity, they are more sensitive to oxidation, enzymatic reactions, and microbial changes.
In Turkey, the average bread consumption per person is considered to be 400 grams, with an increase in bakery product consumption observed in lower-income groups. The factors that primarily affect consumption include:
- Habits
- Working conditions
- Gender
- Childhood and old age
- Allocated portions in communal eating spaces
Recently, significant research has been conducted on the nutritional value and processing-packaging techniques of bakery products.
Regarding nutritional value, the use of grains other than wheat, such as soybeans, germ, bran, dry foods, milk powder, butter, and whey, have led to the production of value-added products such as light, diabetic, vitamin-enriched, and gluten-free options. Meanwhile, developments in grinding technology, dough preparation, PLC-supported ovens, functional baking, freezing technologies, sourdough methods, packaging technology, and packaging materials are restructuring the sector.
Bakery product sales are rising in line with population growth. Primarily, bread, which is consumed at nearly every meal and is considered a staple food, is not significantly affected by inflation or other economic issues. In fact, sales tend to increase during periods of crisis.
Bakery product sales (bread, pastries, cakes) account for approximately 91.1% of the total sector sales.
New product development, aggressive advertising campaigns, and busy lifestyles have all contributed to an increase in bakery product sales. As the number of working couples increases, consumers are increasingly turning to supermarkets for ready-to-eat foods and convenience products.
Local manufacturers tend to dominate the sector.
Especially, the fast-food industry has become a significant market for bakery products and sweets.
For any issues related to bakery products and sweets, VOLVAC engineers will have a solution.
