R100 P22 (Bread Wrap) Perforated Film (1200mm)

In stock
Regular price £15.00 GBP inc. VAT
Length

https://www.ebay.co.uk/itm/314715573867

SPECIFICATION

Weight and Dimensions
Width 1200 mm
Product Data
Format Flat Film
Colour Clear
Chemistry / Material Polypropylene
Type Release Film
Mechanical Properties
Max Service Temp 100 °C
Features
Features Perforation Yes
General Properties
Gross Weight 0.4 kg

P22 (Bread Wrap) Perforated Film with a width of 1200mm is a specialized packaging solution designed to meet the unique needs of the baking industry. This perforated film is commonly known as "Bread Wrap" due to its application in packaging bakery products. With a width of 1200mm, it offers a versatile and efficient solution for wrapping various sizes of bread loaves. The perforations in the film allow for controlled moisture release, preventing the buildup of condensation inside the packaging and helping to maintain the freshness and texture of the baked goods.

The P22 Perforated Film's design is tailored to meet the specific requirements of the baking industry, ensuring that the packaged bread remains in optimal condition during storage and transportation. The 1200mm width provides ample coverage for different sizes of bread products, offering flexibility for various bakery operations. The perforations in the film also aid in maintaining the desired crust consistency of the bread, contributing to an overall positive consumer experience. Bakeries and food manufacturers appreciate the reliability and functionality of P22 Perforated Film for its role in preserving the quality and appeal of their baked goods.

P22 (Bread Wrap) Perforated Film (1200mm) serves as an effective and user-friendly solution for packaging bread products in the food industry. Its thoughtful design, including the strategically placed perforations and generous width, aligns with the needs of bakeries and food manufacturers aiming to deliver fresh and high-quality bread to consumers. The film's performance in moisture control and crust preservation makes it a valuable asset in ensuring that bakery products maintain their desired taste and texture from production to the end consumer.