Biscuit cartoning control for smaller factories

In biscuit and cookie factories, speed is only half the story.

The real challenge begins when products become fragile: chocolate-coated biscuits that mark easily, brittle cookies that chip under pressure, delicate cakes or bars that cannot tolerate rough transfer. At that point, cartoning is no longer simply about getting product into a box—it becomes a question of how carefully that happens at industrial speed.

That is where Mpac Group has built its reputation in bakery cartoning, and why the new OSTRO matters.

Premium bakery handling, built on proven heritage

The OSTRO is MPAC’s newest continuous-motion side-load cartoner, developed from the same engineering platform that underpins the higher-capacity VENTO-c and MAESTRO-c systems already trusted in large-scale bakery plants.

What makes OSTRO significant is that it brings that same product-handling philosophy into a more accessible format for mid-range biscuit and bakery manufacturers.

Its core strength lies in controlled gentle transfer.

With fully servo-driven motion and dedicated infeed systems tailored to biscuits, flow packs, cakes, bars, pizzas, and bagged bakery products, the machine is designed to guide products into cartons without shock loading, abrupt motion, or uncontrolled drops. For delicate bakery items, this directly reduces breakage, protects coating quality, and preserves presentation standards at retail shelf level.

Why gentle handling lowers OPEX too

Delicate handling is often seen as a quality issue—but in reality it is also an operating cost issue.

Every broken biscuit, cracked chocolate coating, or damaged pack creates waste, rework, stoppages, and operator intervention. OSTRO reduces that risk by combining smooth side-load cartoning with continuous-motion product flow, allowing bakery products to remain stable throughout insertion and closing.

At the same time, the machine delivers up to 180 cartons per minute, giving mid-sized producers industrial-scale throughput without overinvesting in oversized equipment.

Its carton erecting engine is designed for up to 99% OEE, and tool-less format changeovers can be completed in under 15 minutes—important advantages in bakeries where multiple SKUs run across the same line.

The bakery advantage of MPAC specialization

What distinguishes MPAC is not just machine speed, but application depth. Years of bakery-specific experience have shaped how these systems manage fragile products, from brittle biscuits to chocolate-covered bars. For bakery producers focused on protecting product quality while reducing operating cost, that combination is increasingly difficult to ignore.

Because in bakery cartoning, the best machine is not the one that runs fastest. It is the one that gets fragile products into cartons without damage—every time.