ProAmpac targets hot bakery packaging

ProAmpac has introduced its Hot HandRap packaging format for hot food-to-go applications, with bakery products including bagels and croissants among the products targeted by the solution….
ProAmpac

Share this article:

ProAmpac has introduced its Hot HandRap packaging format for hot food-to-go applications, with bakery products including bagels and croissants among the products targeted by the solution.

Hot HandRap combines a bag with profiled cartonboard and has been developed for products including breakfast sandwiches, paninis, burgers, bagels and croissants. The packaging will be displayed at LUNCH! 2026 in London and the NACS Show in Las Vegas.

For bakeries supplying convenience, foodservice and grab-and-go channels, the development addresses a familiar packaging challenge: maintaining product quality and presentation when baked goods are sold warm and may spend extended periods in heated displays before purchase.

Designed for hot-hold applications

ProAmpac says Hot HandRap can help maintain food quality for up to four hours in hot-hold conditions. The format incorporates a fog- and grease-resistant window designed to keep the contents visible, while a tamper-evident tear strip provides additional product security and a convenient opening mechanism.

The packaging has also been designed for straightforward filling and sealing, which could be relevant for bakeries and foodservice operators handling large numbers of products during peak trading periods.

The combination of a flexible bag and profiled cartonboard gives the pack structure while retaining product visibility. ProAmpac’s wider HandRap range uses paper or film bags attached to profiled cartonboard and is designed for portable food-to-go applications.

Existing hot-food versions of HandRap are intended for use with hot-hold equipment and heated cabinets, demonstrating how the format can be applied in retail environments where products need to remain ready for immediate consumption.

Opportunities for bakery food-to-go

The launch is particularly relevant as bakery producers expand beyond conventional ambient breads and pastries into heated breakfast products, filled croissants, bagels and other food-to-go lines.

Such applications place different demands on packaging. In addition to containing the product, packs need to manage heat, grease and condensation while allowing consumers to see the food inside.

For bakery packaging buyers, Hot HandRap therefore provides another option for applications where a conventional bakery bag or carton may not offer the required hot-hold performance or visibility.

ProAmpac will show Hot HandRap at LUNCH! 2026 at ExCeL London on Stand L349, followed by the NACS Show in Las Vegas, where it will be displayed on Booth C5364.

About International Bakery

International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

Customer_Espiga

MOA Foodtech and Espiga Target Egg Reduction

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to help bakery and pastry manufacturers reduce their reliance on eggs and eliminate emulsifier E-471 from selected formulations.
Trivi Bread Line

Pack Expo Exhibitor – Trivi

With more than 400 installations worldwide, TRIVI’s expertise spans three core product families: Sweet Lines, with over 200 installations for croissants and laminated pastry products
All images © 2010-2026 Georgie Glass.

Baker & Baker Launches Premium Muffins

Baker & Baker, a leading European bakery products manufacturer, has launched a mixed box of premium muffins in response to customers requiring more flexibility and choice. 
Roland Innovator

From Recipe to Reality

Senior Editor Joseph Clarke speaks with Roland Thiemann, Show Director of Anuga FoodTec, about how automation, AI, energy efficiency and transferable technologies are helping bakers industrialise more complex products without compromising quality, flexibility or process stability.
DELIFRANCE_Assortment

Vandemoortele and Délifrance unite

Vandemoortele and Délifrance can now operate as one following clearance of their transaction by the UK Competition and Markets Authority (CMA), marking the start of a new chapter for the two bakery businesses.
Matthew Jones

Bread Ahead, and Beyond

Bread Ahead founder Mathew Jones discusses the enduring appeal of sourdough and doughnuts, taking the concept overseas and why developing the next generation of bakers has become central to his ambitions.
GEA Pack Expo

Pack Expo Exhibitor – GEA Bakery

GEA Bakery offers engineering precision, driving Innovation and helping manufacturers achieve greater flexibility, consistency and efficiency across modern bakery production.
GEA From the Expert

Rethinking innovation in industrial baking

Fabio Del Prete, Senior Vice President at GEA Bakery outlines how technology, data and collaboration are helping bakery manufacturers balance efficiency, flexibility and product quality.
St Pierre 4 Mediterranean Herb

St. Pierre Targets Lunchtime

St Pierre, one of the UK’s leading premium bakery brands, is expanding into lunchtime occasions with the launch of Soft Pretzel Rolls and Mediterranean Herb Brioche Rolls.
FRITSCH 100

Fritsch – Celebrating 100 Years!

In the world of bakery technology, the name FRITSCH has been synonymous with German engineering and dough processing for 100 years.  
Scroll to Top