Episode 9: LU Paille d'Or

This time, the focus is on the unique challenges presented by LU La Paille d’Or — a delicately crisp wafer biscuit filled with raspberry jam, packaged in an extremely tight, high-barrier film

Our hosts dive into the complexities of maintaining product integrity, preventing leaks, and protecting against moisture migration. With expert insights from Eric Schaller, Jos Vast and Jacob van Kogelenberg, we unpack real-world solutions to common packaging dilemmas faced by biscuit producers everywhere.

Leak Detection Testing

Eric walks us through the step-by-step process of using the exhaust method to test for leaks. Learn how packaging pressure levels are measured and monitored to detect defects and ensure airtight integrity.

Burst Test Analysis

What happens when tightly packed biscuits are stress-tested? We explore the test results, including maximum pressure levels before bursting and the subtle challenges of longitudinal seal failures.

Product-Package Interactions

Discover how the unique structure and sharp edges of LU La Paille d’Or wafers, combined with their sticky raspberry jam filling, can create punctures and weak points in packaging, leading to potential product damage during transit.

Moisture Migration and Shelf Life Concerns

Joss breaks down how even small punctures can significantly accelerate water vapor transmission, reducing shelf life. We also explore the role of metallized films and their critical function as moisture barriers.

Packaging Design Solutions

Looking for a better way? The experts share recommendations, including the use of double-layer films to protect the barrier layer, improved seal profiles to prevent channel leaks, and strategies for reducing wrinkles that create unwanted air channels.

Practical Takeaways for Biscuit Producers

From adopting new testing methods to rethinking packaging material configurations, this episode offers actionable insights for manufacturers seeking better ways to protect their products and extend shelf life.

As we wrap up Season 3, we thank you for tuning in and exploring the technical, creative, and delicious world of biscuit production with us. Stay crunchy, stay curious!