Shrink vacuum bags
Shrink vacuum bags can be shrunk after having been vacuumized in a suitable hot water bath. This way “dog ears” or any other protruding part of the bag can be shrunk around the product giving an attractive final result. Usually found in meat or hard cheese products (such as block or wheel shaped).
> Low gas Barrier bags (LB) are permeable enough to allow the release of CO2 produced during cheese ripening that continues in the pack. This way, the cheese keeps its humidity and original weight. Suitable also for meat aging.
> High gas Barrier bags (HB) aim to pack already ripened cheese or meat
> With a straight or round bottom (suited mostly to wheel cheeses)
> Very good clarity
> Very good seals
All the above bags can have a high quality print.