Description:
Paraffin paper is obtained by wax coating and hot melting, for food on both surfaces of the form. This treatment gives the paper a good resistance to greasy and humid food, making it suitable for food contact on both sides. Different kinds of forms are paraffin treated, according to the final mechanical needs. These forms, together with the wax coating, determine various protection levels, particularly for ribbon wrappers, where mechanical strength, pliability and memory absence are needed. In this case, different forms are paraffin treated and possibly treated on the surface. Paraffin is not a film like PLT, but a group of coated particles that are more permeable to water vapour and oxygen, so the barrier level is lower than poly-coated paper of the same basis weight.
Use:
Paraffin treated paper is suitable as first packaging for: Cuneesi chocolates, macaroons, Boeri chocolates and baci di dama cookies. It is suggested to choose a basis weight of 35 gr/m² to limit problems of breakage in the case of irregular products and above all, when there is an internal polypropylene flow pack.
TWS treated calendered paper has good pliability and mechanical strength. Thanks to its opacity, it is particularly suitable for quality colour printing (even full colour) and suitable for: macaroons and sweets both as the first wrapping and the second one with flow pack.
The paraffin treated counter paper is suitable for direct food contact as: cold cuts, cheese and meats, where good resistance to tearing and perforations is not required. It is also suitable for pastry shops and in particular for the packaging of colomba and panettone cakes and croissants and as tray covers.
| Attachment | Size |
|---|---|
 incarti_in_formato_paraffinati.pdf | 34.44 KB |
| incarti_macchinabili_paraffinati.pdf | 34.26 KB |
| carta_da_banco_paraffinata.pdf | 34.08 KB |
