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Folding Boxboard
Folding boxboard, also referred to as FBB or by the DIN Standard 19303 codes of GC or UC, is a paperboard grade made up of multiple layers of chemical and mechanical pulp. This grade is made up of mechanical pulp in between two layers of chemical pulp. The top layer is of bleached chemical pulp with an optional pigment coating. This is a low-density material with high stiffness and has a slightly yellow colour, mainly on the inside. The major end uses of folding boxboard are health and beauty products, frozen, chilled and other foods, confectionaries, pharmaceuticals, graphical uses and cigarettes. See also *Solid bleached board *Solid unbleached board Solid unbleached board, also known as SUB, is a grade of paperboard typically made of unbleached chemical pulp. Most often it comes with two to three layers of mineral or synthetic pigment coating on the top and one layer on the reverse side. R ... * White lined chipboard References {{DEFAULTSORT:Folding Boxboard Paper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paperboard
Paperboard is a thick paper-based material. While there is no rigid differentiation between paper and paperboard, paperboard is generally thicker (usually over 0.30 mm, 0.012 in, or 12 points) than paper and has certain superior attributes such as foldability and rigidity. According to ISO standards, paperboard is a paper with a grammage above 250 g/m2, but there are exceptions. Paperboard can be single- or multi-ply. Paperboard can be easily cut and formed, is lightweight, and because it is strong, is used in packaging. Another end-use is high quality graphic printing, such as book and magazine covers or postcards. Paperboard is also used in fine arts for creating sculptures. Sometimes it is referred to as ''cardboard'', which is a generic, lay term used to refer to any heavy paper pulp–based board, however this usage is deprecated in the paper, printing and packaging industries as it does not adequately describe each product type. History In 1817, the first paperbo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilled Food
Chilled food is food that is stored at refrigeration temperatures, which are at or below . The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. They have been available in the United Kingdom, United States, and many other industrialized countries since the 1960s. History The first chilled foods in the 1960s were sliced meats and pies. By the next decade (1970s), household refrigerators were stocked with salad dressings and dairy desserts. In the 1980s, TV dinners, quiches, flans, sandwiches, pizzas, ethnic snacks, pastas, and soups were kept chilled. Nondairy desserts, sandwich fillings, dips, sauces, stocks, prepared fruit and vegetables, and leafy salads were commonly chilled in the 1990s. Specialty bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
