Shape Retaining Structure Food Grade Baffle Bulk Bags For Bakery Ingredients With Coated

Shape-Retaining Structure Food Grade Baffle Bulk Bags For Bakery Ingredients With Coated

1. Product Description

These coated food grade baffle bulk bags are designed primarily for flour, bakery premixes and other compatible dry bakery ingredients. The bag uses a Q-type internal baffle structure and has a finished size of 110 × 110 × 120 cm. A top filling spout, bottom discharge spout and four lifting loops support bulk filling, warehouse handling and controlled feeding into bakery production lines.

The body, top and bottom panels use 200 g/m² inner-coated fabric. The coating helps reduce direct powder penetration into the woven fabric structure. Whether a separate PE liner is required should be determined according to particle size, moisture sensitivity and applicable food-contact requirements.

2. Suitable Bakery Ingredients

The documented primary application is flour packaging. Subject to material compatibility checks, the bag may also be considered for:

• Wheat flour, bread flour and cake flour;
• Bread mixes and cake premixes;
• Dry starch-based bakery ingredients;
• Blended dry baking ingredients;
• Free-flowing food powders;
• Bulk dry ingredients used by industrial bakeries.

Powdered sugar, milk powder, cocoa powder and oil-containing ingredients have different flow, moisture and residue characteristics. Material compatibility and discharge performance should therefore be evaluated before use.

3. Shape-Retaining Baffle Structure

Fine bakery powders can cause a conventional bulk bag to expand outward after filling, affecting pallet arrangement and warehouse-space utilization. This bag contains four 57 × 100 cm internal baffles that help limit lateral expansion and maintain a more controlled filled profile.

Each baffle has four evenly distributed 10 × 30 cm oval openings. These openings allow bakery powder to move between the internal sections and help reduce uneven filling on either side of the baffles. The final bag shape will also depend on bulk density, filling speed and filling weight.

4. Technical Specifications

5. Filling and Discharging Bakery Ingredients

The Ø50 × 60 cm top filling spout can be connected to a compatible powder-filling system. The Ø45 × 45 cm bottom discharge spout supports controlled material discharge into mixing, batching or production equipment.

Selection should consider the equipment connection, powder flow characteristics and required discharge rate. For bakery ingredients that tend to bridge or form lumps, increasing the outlet size alone may not ensure smooth discharge. Moisture content, internal friction and auxiliary discharge equipment should also be evaluated.

6. Cleanliness Control and Bag Selection

The production process requires air cleaning and light-table inspection to control loose threads, insects, dirt and other visible foreign matter inside the bag. Double seams and cotton filler cord are specified at key bag-body connections, providing a defined sewing structure for fine-powder packaging.

Buyers should provide the ingredient name, bulk density, target filling weight, particle size, filling method and discharge requirements before selecting the bag. If FDA, EU 10/2011 or BRCGS compliance is required, the relevant test reports or certificates must be verified separately. A general food-grade production requirement does not replace market-specific compliance documentation.