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At first glance, it looks like a huge mitten, or mitten, with the inscription Fresh bag. It holds half a standard loaf of bread. “It’s a prototype. Two sizes should go into production, one for a classic oval loaf and one for a Šumava-type loaf and the like,” explains Roman Knížek, head of the textile evaluation department at the Faculty of Textiles of the Technical University in Liberec.
The bag has a rubber band, the opening folds over and the bread stays fresh. “It should last 5 to 9 days, it depends on the type of bread,” adds Roman Knížek
They tested the fresh bag with practical tests. They prepared a prototype, bought bread and tested it. About 4 prototypes were made before they got the right type of bag. “An optimal climate must be created there. When Mrs. Gaspárová approached me to develop a bag for the bread for her, I thought that it would be right away. I have a membrane like this in a drawer, we’ll take it out and do it. But the bread lasted in that bag like in any other bag, even a plastic one,” the scientist explains.
The membrane they used first was the most vapor permeable and that is not good for baked goods. The fourth type, with a minimally vapor-permeable membrane, proved to be ideal for baked goods. But the bag is not only made of membrane.
“There are three materials. The top that can be seen is just. Inside the bag is a membrane laminated to the warp knit. The warp knit is there for the reason that pastries and some breads have sharp crusts so they don’t damage the membrane,” explains Roman Knížek.
The fresh bag, i.e. bag for pastries, was created based on demand. “Ms. Gáspárová from the Invala company, which runs sheltered workshops, among other sewing workshops, turned to the experts from our department. In addition to sewing for third parties, they wanted to come to the market with some product of their own,” said university spokesman Radek Pirkl.
How many breads and rolls failed the test? Listen to the report by editor Tomáš Mařas.
