The present work presents a packaging system that slows down the degrading and ageing processes of bakery products as well as mould appearance. There have been selected three packing methods: the packing in PE folio, PP folio, PP punched folio and the packing in a small bag specially designed to preserve bakery products. The selection has been done function of physical–mechanic and chemical properties of the packaging materials and according to the requirements of a good preservation of the packed product. The PE folio has a good mechanical resistance, a good permeability to gases and a high impermeability to water vapors.