{"id":56340,"date":"2026-06-08T15:10:21","date_gmt":"2026-06-08T12:10:21","guid":{"rendered":"https:\/\/www.fasa.lt\/?p=56340"},"modified":"2026-06-08T15:24:57","modified_gmt":"2026-06-08T12:24:57","slug":"butter-packaging-and-product-handling-primary-secondary-and-bulk-packaging-steps","status":"publish","type":"post","link":"https:\/\/www.fasa.lt\/en\/butter-packaging-and-product-handling-primary-secondary-and-bulk-packaging-steps\/","title":{"rendered":"Butter Packaging and Product Handling: Primary, Secondary and Bulk Packaging Steps"},"content":{"rendered":"

Packaging is the final stage of an industrial butter production line. It is where processed butter becomes a defined commercial product: portioned, formed, sealed, grouped, and prepared for storage or distribution. You can click here to learn about Butter Making and Downstream Handling<\/a>.<\/p>\n

For large-scale dairy producers, packaging is not only about placing butter into a wrapper, cup, tub, or carton. It also affects line efficiency, product quality, giveaway, hygiene, storage density, and logistics performance.<\/p>\n

A high-performing butter packaging line must work in harmony with upstream butter processing<\/a>. If the butter supply is unstable, the buffer silo is undersized, or packaging capacity does not match production output, the entire line can lose efficiency.<\/p>\n

FASA offers modular dairy products packaging solutions<\/a> for primary packaging<\/strong>, secondary packaging<\/strong>, and bulk packaging<\/strong>. These systems can be supplied as part of a complete butter production line or as individual packaging units, depending on the customer\u2019s scope, product portfolio, and integration requirements.<\/p>\n

Packaging as Part of the Butter Production Line<\/h2>\n

Before butter reaches the packaging area, it has already passed through core processing steps such as cream preparation, pasteurization, ripening, butter making, working or homogenization, and buffering.<\/p>\n

At the packaging stage, the product must arrive in a stable condition. Butter temperature, texture, flow, and uniformity all influence packaging performance. If butter is too soft, too firm, or inconsistent, even a well-designed packaging machine may not operate at its expected level.<\/p>\n

A well-designed packaging section should answer four questions:<\/p>\n

What product formats are required?<\/h3>\n

Butter may be packed as retail bricks, cups, tubs, thermoformed portions, or bulk bag-in-box units. Each format requires different equipment and handling.<\/p>\n

What capacity is needed?<\/h3>\n

Packaging throughput must match the real production capacity of the butter line. Otherwise, packaging becomes the bottleneck.<\/p>\n

How much flexibility is required?<\/h3>\n

Producers with many SKUs may need modular layouts, quick changeovers, or parallel packaging routes.<\/p>\n

What happens after packaging?<\/h3>\n

Carton packaging solutions<\/a>, palletizing, cold storage, and distribution requirements should be considered during line design, even if they are outside the packaging machine supplier\u2019s direct scope.<\/p>\n

Primary Butter Packaging: ARM, RFS 40 and TFM<\/h2>\n

What Is Primary Butter Packaging?<\/h2>\n

Primary packaging is the stage where butter is filled, formed, wrapped, or sealed into its final direct-contact package. This package becomes the basic commercial unit sold to retail, foodservice, or industrial customers.<\/p>\n

Depending on the product strategy, primary packaging may include foil-wrapped butter bricks<\/a>, cup or tub formats, or thermoformed portion packs.<\/p>\n

The goal is to create a consistent, hygienic, accurately portioned product that can move reliably into secondary packaging or storage.<\/p>\n

ARM \u2013 Butter Filling and Wrapping for Bricks<\/h3>\n

Where ARM Fits in the Line<\/h3>\n

The ARM butter packing machine<\/a> is used for butter bricks and similar wrapped formats. They are typically installed downstream of the buffer silo and receive butter through a dedicated transfer and dosing system.<\/p>\n

This format is common in retail butter production because bricks are compact, familiar to consumers, and efficient to store and transport.<\/p>\n

What Happens During ARM Packaging<\/h3>\n

Butter is dosed into the required portion, formed into the specified shape, and wrapped in suitable packaging material. The finished units are then transferred downstream for inspection, case packing, or further handling.<\/p>\n

Key Considerations<\/h3>\n

Producers should define pack weights, wrapping material, output capacity, and changeover requirements before selecting the machine configuration.<\/p>\n

Butter consistency is critical. If the product is too soft or too firm, portioning accuracy, shape, and wrapper appearance may be affected.<\/p>\n

Packaging material quality also matters. Inconsistent material can cause folding, cutting, centering, or sealing issues. For branded retail packs, accurate wrapping and print positioning are especially important.<\/p>\n

RFS 40 \u2013 Cup and Tub Filling for Butter Products<\/h3>\n

Where RFS 40 Fits in the Line<\/h3>\n

The RFS 40 tub \/ cup filling machine<\/a> is used for filling butter, spreads, or butter-based products into cups or tubs. This format is often selected for premium products, foodservice applications, reclosable packaging, or products that require stronger shelf presentation.<\/p>\n

What Happens During Cup or Tub Filling<\/h3>\n

Containers are supplied to the machine, filled with butter or spreads<\/a>, and closed using a lid, seal, or other closure system.<\/p>\n

The filling process must be stable and repeatable. Each container should receive the correct product volume or weight, while the closure must protect product quality during storage and distribution.<\/p>\n

Key Considerations<\/h3>\n

When designing a line for plastic container packaging<\/a>, producers should define container size, fill weight, lid type, sealing requirements, and expected changeover frequency.<\/p>\n

Operator access is also important. Cups, lids, and packaging materials must be supplied without interrupting production. If several container sizes are planned, the layout should support efficient format changes.<\/p>\n

TFM \u2013 Thermoforming for Portioned Butter Products<\/h3>\n

Where TFM Fits in the Line<\/h3>\n

The TFM thermoforming machine<\/a> is used for portioned butter packs. These formats are common in foodservice, airline catering, hospitality, and other applications where small, controlled portions are required.<\/p>\n

What Happens During Thermoforming<\/h3>\n

Packaging material is formed into cavities, filled with butter, sealed, and cut into individual units or grouped packs.<\/p>\n

Thermoforming requires precise coordination between forming, filling, sealing, and cutting. Since portion packs are small and often produced in high quantities, even minor inefficiencies can create significant waste over time.<\/p>\n

Key Considerations<\/h3>\n

Producers should define portion size, forming depth, packaging material, seal requirements, and downstream grouping concept.<\/p>\n

Product consistency is especially important for small portions. Stable butter texture and accurate dosing help reduce rejects and improve presentation.<\/p>\n

Controls and QA in Primary Packaging<\/h3>\n

Quality control in primary packaging focuses on consistency, accuracy, and package integrity.<\/p>\n

Key monitoring points include:<\/p>\n