For cheese maturing

Special multilayer structure of the packets provide maintaining of cheese moisture on the optimum level and protect the product from oxygen influence, while letting out the CO2, emitted during cheese maturing process.

Main advantages of CRYOVAC® packets for cheese maturing:

• Increased product output;
• Hygienic protection of the product;
• Easy to use;
• Excellent shrinking ability;
• Attractive appearance;

BKR1

Russian-made packet produced from domestic material 

• Width – 55 micron;
• Low temperature shrinking (below 80º);
• Colors – red, yellow, dark-yellow, orange, green, white, colorless; 
• Bottom rounded seam; 
• Shipped without a band or on the band;
• Full-color print on both sides on demand;

BK1L 

Russian-made packet produced from English material 

• Width – 60 micron; 
• 50% shrinking at the temperature of 85-88º; 
• Colors – red, yellow, dark-yellow, colorless;
• Bottom rounded or lateral seams;
• Shipped without a band or on the band;
• Full-color (6 colors) print on packets;

BK4L

Russian-made packet produced from English material 

• CO2 permeability 1750 cm3/m2 – specially for cheeses with increased level of lactic acid fermentation; 
• Width – 60 micron; 
• 50% shrinking at the temperature of 85-88º;
• Colors – red, yellow, dark-yellow, colorless; 
• Bottom rounded or lateral seams; 
• Shipped without a band or on the band; 
• Full-color (6 colors) print on packets;