company news about Customer Story: Why Does Bread “Sweat” Inside the Bag?

A bakery noticed that fresh bread developed fog inside the bag just hours after packing. The bread was fine – but the look was ruined.

Poor ventilation. Freshly baked goods release moisture and residual heat. With no airflow, condensation forms.

We replaced their bags with food-grade micro-perforated bread bags and optimized the hole distribution.

• Less fogging
• Better shelf appearance
• Fewer complaints