Custom Flour Mylar Bags

Sizing by Weight, Not Just Dimensions

Flour varies in density. A bag that holds 1 kg of fine white flour may not quite fit 1 kg of coarse wholemeal or a bread mix with seeds. Rather than guessing, the best approach is to fill a test bag or a measuring jug with your actual product and note the volume. Send us the weight you want to pack and the type of flour, and we will suggest bag dimensions with sensible headroom for filling and sealing.

Leave space above the flour for the zip and heat seal. Overfilled bags are hard to seal cleanly, and a fine dusting of flour across the seal area can stop it bonding. Filling with a funnel or a scoop with a narrow spout helps keep the seal area clean.

If you pack by hand, a pouch with a slightly wider opening than strictly necessary makes filling much quicker and cleaner. Mills using a semi-automatic filler should tell us the spout size and the sealing jaw width of their machine, so the bag mouth and seal area match the equipment they already have. Our method for measuring fill volume for a bag covers settling.

Closures and Features Bakers Actually Use

A press-to-close zip is the feature home bakers value most, because they rarely use a whole bag in one go. Pair it with a tear notch above the zip so the bag opens cleanly the first time without scissors. A rounded corner finish stops sharp edges from catching on other packets in a cupboard.

Clear windows can be added to show off the flour, which is particularly effective for coloured flours such as rye, spelt or chestnut, or for mixes with visible seeds and grains. A hang hole at the top lets shops display smaller bags on pegs. For mills supplying cafés and bakeries in bulk, a wide-mouth zip makes scooping easier. Recipe kits and sample packs without a zip go in tear notch pouches for sample packs.

Printing a Flour Bag That Earns Its Shelf Space

Flour aisles can look very similar, so the front of your bag should say clearly what the flour is and why it is worth choosing. The type of flour, the grain and what it is best used for, such as bread, pasta or cakes, are more helpful to a shopper than a long description. A simple illustration of wheat or a loaf, or a photograph of a finished bake, does a lot of work at a glance.

The back is the place for a recipe, baking tips, storage advice and the information you are required to show, such as ingredients, allergens, weight and your business address. Matt finishes give flour bags a natural, crafted feel, while gloss makes colours brighter. Kraft-effect films are popular with mills that want a traditional look but the protection of a barrier bag.

Consider batch and best-before details as well. Many mills print a small blank box on the back or base where a date stamp or sticker can be added at packing time, so one print run covers many milling days without reprinting. The two surfaces are shown side by side in our matt and gloss film compared guide.

Who Packs Flour in Mylar Bags

Small and heritage mills selling stoneground flours direct to customers are a natural fit, as are farm shops and delis packing their own range. Artisan bakeries sell bags of the flour they bake with, often alongside a recipe for their signature loaf. Brands making bread mixes, pizza dough blends, gluten-free flour mixes and pancake mixes use mylar pouches to keep their blends consistent from pack to plate.

Online sellers benefit too. A flexible pouch is lighter than a box or tin, which keeps postage costs down, and it is far less likely to burst open in transit than a paper sack. A pouch also packs flat in a postal carton, so several bags can travel together in one parcel without wasted space. Mills that want a paper look with a barrier inside choose our kraft lined mylar bags.

Fill a Bag With Your Flour and Shake It Down

Flour settles, so the volume a kilo takes up in the mill is not the volume it takes up after a van journey. Fill a plain bag with your pack weight, tap it on the bench until it stops settling, and measure the height it reaches; that figure, plus 40 mm for the seal and zip, sets the bag. Wholemeal and stoneground flours take more room than white flour at the same weight. Then choose the shape by weight, a stand-up pouch for 500 g and 1 kg, a flat-bottom bag for 1.5 kg and above, and the features: a zip for home bakers, a window for a mill that wants the flour seen, a hang hole for farm shops. Artwork is the front, the back with ingredients and allergens, and the gussets, sent as vector files, and the free proof shows them flat. A custom quote comes by email within one working day with bags from £0.25 and minimums per job for a small mill. Production takes 4 to 7 working days after approval with free tracked UK mainland delivery. Bags for 1.5 kg and 2 kg packs are on our flat bottom pouches for larger bags page.