Product Terms

Automatics: 1-piece cartons and trays that come pre-glued and only need to be pulled up to be erected. There are several styles of automatics: Beers Style and Automatic Bottoms (AB). Beers style is where the corners are pre-glued. In a carton, it can be the four outside corners (cake boxes) or all 6 corners (donut boxes and lunch boxes). With trays, all four corners are glued.

With automatic bottoms (AB) you push the two dimensional blank in at the ends to form the box. Load it with product and then close the lid. There are three basic lid styles: Tuck top (ABTT), fast lock (ABFL) or barn (ABBT).
Baker's White: A superior coating applied to the outside liner, which inhibits any staining or migration of oils from the baked product to the pad, circle or tray that it is applied to. It is 100% recyclable and will breakdown in normal compost applications.
Box: A three-dimensional item consisting of a length, width and depth, while having an attached lid feature. We have three main types of boxes: pizza, cake and deli
CCK (Clay coated Kraft back): A recycled or virgin grade that is white on the outside and Kraft on the inside. The virgin material (CCSUS) is approved for direct food contact.
CCNB (Clay coated news back): A recycled paper grade common in the bakery trade with a white clay exterior and a gray interior. It is the most economical material and most readily available. It is not approved for direct food contact.
Chip: Low end recycled brown board. Used normally as an industrial carton, filler pad or backing etc.
Circle: A one dimensional item measured by diameter.
Coatings: Commonly a treatment applied to paper to provide a needed product feature such as inhibiting grease staining or penetration, releasing product from surface, or preventing common baking problems when used as a substitute for metal pans. Common coatings used by us are Wax, Baker's White (proprietary), RTC (proprietary), Michelman, Non-detectable golds and silvers.
Corrugated: Three ply of paper consisting of an inside liner, an outside liner and an inner material known as medium which is pressed and adhered in arches to create a stiff sheet.
Double wall: A board with two flute profiles between 3 liners. Most common is BC Flute.
Flute: Name given to the middle structure. Most common are B, C and E. The flute profile is determined by 1) number per inch or 2) thickness of board when measured where no converting crush is present. Normal flute profile is C for pads and circles; B for trays, pizza circles and pizza boxes, and E for pizza boxes.
Folding Carton: One ply of paper from 16 pt to 26 pt in thickness used to make bakery cartons consisting of the following grades of paper: CCNB, CCK, SBS, or Chip/Kraft. Cartons can be several styles: lock corner 1 piece, Automatic 1 piece (4 or 6 corner beers), Lock Corner trays (2 piece) or automatic trays (2 piece beers).
Liner: Inside or outside ply of paper. Your choices in liners include: Kraft; Mottle White/Kla White/White Top; Gold Laminate; Baker's White Coated; White wax coated.
Lock Corner: Tray or 1 piece carton that has to be put together at store level to achieve its final dimensions. It is the least expensive style.
Medium: Paper sandwiched between inside and outside liners forming a column structure.
Pad/Board: Two-dimensional items consisting of a length and width. Most common sizes for our industry are sheet, sheet, and full sheet.
RTC: A release coating that aids in the baking and subsequent release of cake batter from the corrugated tray when the corrugated tray is used as a baking pan.
SBS (Solid Bleach Sulfate): Virgin fibered product that has been bleached to be an all white substrate. It is approved for direct food contact and has the highest print characteristics and is an ideal material for all high-end applications.
Single wall: A board with two liners and 1 flute profile.
SUS (Solid Unbleached Sulfate): Virgin fibered paper that hasn't been bleached to retain its natural color. Board can be clay coated (white outside) or not. SUS is a high end board ideal for frozen applications.
Tray: A three-dimensional item consisting of a length, width and depth. Tray can be a fold over (like the front of a pizza box), lock corner (no mechanical fasteners needed) or slotted (staples or tape needed to make sides). Trays have a multitude of usages: wholesale transport, retail display, and bake-in to name a few.
Wax: A hot paraffin wax is applied to the outside liner to prevent oil from migrating from the baked product to the board and showing unsightly grease staining. Product is a derivative and by-product of oil. It is not readily recyclable. It provides below average performance for staining because oils/fats can penetrate from the bottom up. It is an excellent release treatment for frozen product or certain cheesecake crusts.