Development of oven-proof packaging with controlled water vapour permeability to improve quality and conserve resources in bakery products

Workgroup: Packaging materials

Scientific Partners and Guidance:

  • Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV Freising, Alexander Pöllmann, Sven Sängerlaub
  • Technologie-Transfer-Zentrum Bremerhaven ttz | Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e. V., Linda Böhm

IGF: 20554
Financing: BMWi
Duration: 2019 – 2021

The research topic is the development of a novel oven-proof packaging for bakery products with humidity management function. The aim is to generate products with the best sensory quality with a significantly extended shelf life (MHD) without the use of deep-freezing and pasteurization processes. The necessary temperature resistance of the packaging allows baking in the packaging and thus the exclusion of contamination, such as mould spores. The humidity management function is designed to reduce condensation during packaging of hot baked goods as well as drying out during storage. Furthermore, this is to keep the crispness in the new packaging longer. This research project aims to achieve the following technological goals:

  • Development of a transparent, oven-proof packaging, which allows baking in the packaging.
  • Identification of suitable polymers and films for combination with a paper web.
  • Development of a film that has a higher water vapor permeability at high temperatures and condensation.
  • Evaluation of food conformity.
  • Identification of suitable raw materials for bakery products, e.g. Swelling flours, by which the different water absorption capacity of the flours, can be compensated. Through an adapted combination of packaging, bread raw materials and baking process optimal durability should be achieved.
  • Identification of the optimum moisture content of the bread and bakery products with regard to the "freshness" impression.

For SMEs this would create a new business area: supply to end users, retailers, bakery branches, restaurants and communal catering.


The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Climate Action as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.