Cross bottom bags are characteristically made from paper or a paper/PE laminate. The folded bottom forms a square standing base that sets up when filled — typical for bakeries, patisseries and artisan food packaging.
Kraft paper 35–70 g/m² — the standard variant
Natural or white-bleached kraft paper without a PE coating. Breathable, suitable for baked goods, rolls, croissants. Not grease- or moisture-proof — combined with a PE inner layer where required.
Kraft paper with a PE inner layer — grease-proof
Kraft paper outer, with a 15–25 micron LDPE coating inside. Protects against grease strike-through, suitable for oily baked goods, snacks, chips, pretzels. Food-grade to EU 10/2011.
Parchment substitute / wet-strength
Special paper with wet strength for moist foods: filled rolls, salad bowls, fresh baked goods. Microwave-compatible up to 80 °C.
Food-grade material
All cross bottom bags are certified to EU Regulation 10/2011 and FIC requirements for direct food contact. We supply the declaration of conformity (PIM) with every order on request. Suitable for bread, rolls, confectionery, biscuits, croissants, bagels.
Transparent variant
For presentation packaging with a view of the contents: OPP film with cross-bottom forming, suitable for confectionery, pralines, wedding favours.
All materials are FSC-certifiable on request and comply with the applicable EU migration limits.
Material comparison at a glance
| Variant | Construction | Property | Typical application |
|---|
| Natural | Kraft paper 35–70 g/m² | breathable | Rolls, croissants, baked goods |
| Grease-proof | Kraft paper + 15–25 microns LDPE inside | grease-barrier | Oily baked goods, snacks, pretzels |
| Wet-strength | Parchment substitute | moisture-proof up to 80 °C | Filled rolls, salad bowls |
| Transparent | OPP film | view of contents | Pralines, wedding favours |