perforated bags for bakery applications

Bakery

Perforated bags have long been used to keep French breads and baguettes crusty by allowing heat and moisture to leave freshly baked product quickly as it exits the oven.

The bakery profession is now adopting microperforated materials as low-cost replacements for expensive Acetate films used in window cartons.

By perforating Polypropylene and Polyester substrates through Perftech, bakers can achieve the very high moisture permeation rates of Acetate and Cellophane at significantly less cost.