ASwiss roll,jelly roll, orcream rollis a type ofsponge cakeroll filled withwhipped cream,jam, oricing.The origins of the term are unclear. In spite of the name "Swiss roll", the cake originated in Central Europe[citation needed]rather thanSwitzerlandas the name would suggest. It appears to have been invented in the nineteenth century, along withBattenberg,doughnutsandVictoria sponge.[1]The shape of the Swiss roll has inspired usage as a descriptive term in other fields, such asin opticsand many forms of the term "jelly roll".History[edit]Jelly Cake (layer cake) is an old English recipe.[citation needed]The earliest published reference for a rolled cake spread with jelly was in theNorthern Farmer, a journal published inUtica, New York, in December 1852. Called To Make Jelly Cake, the recipe describes a modern "jelly roll" and reads: Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name Jelly Roll was eventually adopted.[citation needed]The origin of the term "Swiss Roll" is unknown. The earliest British reference to a rolled cake by that name appeared on bill of fare dated 18 June 1871, published in the 1872 bookA Voyage from Southampton to Cape Town, in the Union Companys Mail Steamer Syria(London). A recipe for "Swiss Roll" also appeared in the U.S. that same year inThe American Home Cook Book, published inDetroit, Michiganin 1872.Several 1880s to 1890s cookbooks from London, England used the name Swiss Roll exclusively.[2]TheAmerican Pastry Cook, published in Chicago in 1894, presented a basic "Jelly Roll Mixture" then listed variants made from it that included a Swiss Roll, Venice Roll, Paris Roll, Chocolate Roll, Jelly Roll Cotelettes, and Decorated Jelly Rolls.[citation needed]IntroductionLondon Biscuits Berhadwas incorporated in 1981 as a confectionery manufacturer. In 1994, the company was acquired by the Liew Family which provided fresh impetus to the companys growth. A new factory premises was purchased as its new operating premises and new production lines were installed to increase the production capacity of its existing products and to introduce new product types.

In 1998, LBB diversified into cake manufacturing with the launch of its London Pie Cakes featuring individually packaged cakes with centre filled cream in a wide assortment of flavours. The success of this cake range prompted a further expansion in 2000 into the roll cake segment with the introduction of the swiss roll cakes. As of today, LBB is the largest domestic cake manufacturer and uniquely the only one which produces roll, layer and round cakes of which the roll cakes are the key product segment of LBB .

Corporate DevelopmentsIn early 2002, LBB was successfully listed on the 2nd Board of Bursa Malaysia and this was followed up within a short period of time with a transfer to the Main Board of Bursa in late 2003. The company also become a Disney licensee in Malaysia, a status which it retains til today, for cake and corn confectionery under its Yummies brand featuring classic Disney characters.

In 2005, LBB acquired its 1st ever subsidiary, Kinos Food Industries Sdn Bhd which was a very exciting acquisition as Kinos had very similar product ranges which complimented LBBs existing distribution channel.

In 2007, LBB followed up this by acquiring a majority stake in Khee San Berhad, a company listed on the Main Board of Bursa Malaysia. Khee San was and is the single largest domestic manufacturer of sweets and candy confectionery as well as being one of the oldest wafer manufacturers.

Since 2010, LBB and its subsidiaries have been investing significantly to upgrade its production facilities as well as increasing production capacity to satisfy customer demands on both product availability and quality. Since 2005, the Company has also been establishing its brand equity by embarking on various brand building campaigns in Malaysia to improve the brand awareness of the London Brand and this has now been expanded to Singapore where the company is actively participating in high profile major media events to elevate its brand positioning.

Today, LBB is major confectionery manufacturer with distribution channels in over 35 countries predominantly in the South East Asia Region & the Asia Pacific Region with over 200 individual products types.

OBJECTIVEReview the regulatory requirements for packaging Present the purpose, function and essential characteristics of packaging Describe packaging options, their use, and the pros and cons of each Review sterility maintenance Examine the selection and evaluation process for packaging

tem NameFood grade peerless box cake box roll box

MaterialFace paper:White cardboard, C2S artpaper , duplex paperboard

Inside paper: corrugated paper, greyboard, special paper, Leather paper, etc.

Material Structure

1.Duplex board :From 250gsm to 400gsm (grey color back & white color back)

2.White card paper : From 170gsm to 350gsm

3.Corrugated paper : Duplex board with high strength B-flute,E-flute,F-flute

4.Duplex board with grey back (250gsm,300gsm,350gs,.400gsm)

5.Grey board/Cardboard :500gsm to 2000gsm (Thickness from 1.5mm to 3mm)

SizeAll size can be customized

ColorCMYK & Pantone color,any color customer need.

PrintingOffset printing,Flexo printing,Screen printing

Surface FinishingUV,Glossy lamination,Matte lamination,Hot stamping,Embossed,Varnishing etc.

Artwork formatPDF,AI,COREL DRAW,At least 300dpi resolution

Bahan jenis pembungkusan

The flow pack packaging machines have a continuous working cycle and are appropriate for the packing of swiss rolls. The machine is loaded with a thermo-sealable film with the form of a roll, which by passing through the different processes of folding, sealing and cutting, forms the final package. For this type of machines, the product is most often fed manually, by placing it in the pushing sockets, which transport it to the already formed sleeve, which is being cut (via a rotary jaw mechanism) into single packages.