white kraft paper bags

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brown paper bottle bags

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Product Description

Based on paper characteristics (whether or not it has undergone special treatment), Food Packaging Paper Bags can be divided into two main categories: basic breathable and functional protective.

1. Basic Breathable Applications (No special coating, primarily for breathability)

* Baking and Pastry: Packaging bread, toast, steamed buns, dumplings, etc. Breathability maintains the soft texture of the food and prevents internal moisture condensation.

Room Temperature Snacks: Packaging biscuits, shortbread, fried dough twists, and other dry snacks. It provides dust protection and balances internal humidity through slight breathability, preventing the snacks from becoming damp.

Bulk Grains: Short-term storage of rice, millet, red beans, and other grains. It facilitates easy access and checking remaining quantities, and the natural properties of paper make it more appealing to consumers.

2. Functional Protective Applications (With coating, wax layer, etc., primarily for oil and water resistance)

* Ready-to-eat and Fried Foods: Packaging fried dough sticks, fried chicken nuggets, French fries, hand-pulled pancakes, etc. An oil-resistant coating prevents grease from seeping into and contaminating hands, while maintaining the crispness of the food.

3. Juicy Foods: Packaging braised dishes, cold dishes, sushi, etc. Waterproofing prevents leakage of broth, ensuring cleanliness during transport and consumption.

Takeout and Portable Foods: Serving as inner packaging for takeout meals (such as rice balls and sandwiches), or for repackaging ready-to-eat foods in convenience stores, balancing hygiene, portability, and leak prevention.

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