PAPER INSTEAD OF ALUMINUM – HOW A NEW BAKING TRAY SAVES 800 KG OF ALUMINUM EACH YEAR!
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Initially, the Antalis Packaging team tested various paper grades for their suitability for moist and greasy foods. Specific requirements included the shelf life of the raw dough, dimensional stability throughout the entire production process, and ease of release after baking.
Based on the analysis, we recommended the use of a special virgin fiber paper with a silicone coating. This paper proved to be particularly suitable: it is heat-resistant, hygienic, and meets all criteria for food contact. In close collaboration with WOLF, we conducted several test and sample series to find the ideal paper grade. The final design proved effective both in its raw state and after baking.
Implementation: The new baking tray was delivered in a nested and assembled form, which significantly simplified the production of the meatloaf. It has now completely replaced the aluminum trays. This allows for an annual savings of approximately 800 kilograms of aluminum.
OUR PACKAGING SOLUTION: The new baking tray is made of silicone-coated virgin fiber paper, which is heat-resistant, grease-resistant, and sturdy enough to safely store the raw sausage mixture for several days. It allows the fully baked meatloaf to be removed without leaving any residue, without the need for additional greasing, and offers easy handling for both consumers and production.
“Our new paper baking tray is not only resource-efficient—it also impresses with its perfect dimensional stability.” CHRISTIAN WOLF, Managing Director, WOLF Wurstspezialitäten GmbH.
