Flexible packaging
Vacuum packaging
Maintain fresh, tasty food while protecting from spoilage or contamination
Vacuum barrier bags
will not only prolong your products’ shelf life, but also let them stand out on display and further elevate your brand.
Key benefits
- Fully customisable to your industry segment
- High strength and resistance to various harmful factors
- Perfect strength and stability of sealing
Lightweighting
Characteristics
- Size and thickness versatility for a variety of products
- Material: PA/PE, PP/PE, OPA/PE
- Colour: Transparent, cold/silver metallized
- Construction: up to 7-layers
Applications
- Sausage industry: cured, raw, marinated meat, cold cuts, sausages, etc.
- Vegetable industry: peeled vegetables, sliced vegetables, etc.
- Fishing industry: fish, seafood, etc
- Dairy industry: cheeses
- Other: ready meals
- Nuts, Cereals and Crisps
- Coffee and Tea
- Condiments, Herbs and Spices.
Options
- Oxygen transmission rate: Customised to your applications
- Thermal treatment at 95 degrees C (95º Celcius)
- Core options: Fiberboard & PVC
- Large-format vacuum packaging possible up to 1250 x 3000mm
- Interlayer/Surface print
- Deep freezing
- Embossing
- Non-shrinking film
Shrinkable bags ( Barrier shrink bags)
Provide a glossy second skin for your food products with outstanding clarity for retail applications.
Key benefits
- High shrink factor
- High barrier performance
- Improved resistance to mechanical damage
- Perfect transparency
Characteristics
- Size and thickness versatility for a variety of products
- Colour: Transparent, white, red, yellow, custom
- Construction: up to 7-layers
Applications
- Designed for meat industry: fresh meat (with bone/boneless), cold cuts, smoked meats, poultry, etc
- Designed for dairy industry: Dutch cheeses, Swiss type cheeses, packaging different shape cheeses.
Options
- Sealing: side, base side straight & semi-circular seal
- High (based on EVOH) / Medium barrier
- Heat shrink from 30% to 50% depending on bag’s type
- Interlayer/Surface print
- Available in rollstock shrink tubes
Range
Flat pack
Rolls
Sous Vide bags/ Boilable bags
For Sous Vide to be successful, the quality and construction of the plastic bag that the food is cooked in is critical. Balproma offers a full line of Sous Vide packages that are ideal for this application.
Key benefits
- Multi-layered construction for optimal strength and durability
- Ability to high-temperature cook if required – up to 120 degrees C (120º Celcius)
- Can be steamed, boiled or microwaved
- Boilable vacuum bags provide excellent temperature control to ensure perfect cooking and food safety
- No risk for delamination or leakage
Characteristics
- Size and thickness versatility for a variety of products
- Composition: PA/PE
- Colour: transparent, blue
- Construction: up to 7-layers
Applications
- Meats & poultry: beef, lamb, pork and chicken
- Fish & seafood: sous vide works well with delicate fish, ensuring it is not overcooked
- Vegetables, selected fruits and eggs
Advantages
- Taste: The juices are locked in, enhancing the overall flavour
- Consistency: Meat in particular becomes very tender and succulent
- Time saving: Food can be prepared in advance, vacuum sealed and stored for relatively long periods of time
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