Nº D-11668
Pastries, tarts — pastry visible through the lid window.
Made for: Food & specialties.
Sample printed on ivory (C1S board) 300 gsm, matte lamination; style: polygon box (5, 6, 7 or 8 sides, triangle, trapezoid, rhombus, fan, folded round).
Sample size 6 side 130 × 40 mm.
A polygon prism folded from one sheet: walls in one strip, each crease at the section’s own angle, reverse tuck ends with dust flaps cut to half of each corner. Regular 3–24 sides, trapezoid, rhombus, fan or long hexagon sections.
Yes, commercial use included; Free adds a watermark grid at 1K, Pro exports 4K without it.
Yes — from the 6 side 130 × 40 mm sample or your own size, with the dieline redrawn.
Yes, with Pro: the die files (SVG, PDF / AI, DXF / CF2) and the CMYK print PDF; designing on the die is free.
The sample is ivory (C1S board) 300 gsm with matte lamination, on a dieline drawn at the size you type.
The body is a strip of N side panels plus a glue flap, glued into a prism whose section is a triangle, pentagon, hexagon and so on up to 16–24 sides when it should read as round. Each end closes with a polygon lid hinged off one side panel and a tongue that tucks into the body, with small dust flaps on the other panels; heavier products get a lock bottom or a twist-lock 'flower' bottom instead. Some variants add a film window or a tear strip around the body.
300–350 gsm ivory (C1S folding box board) is the norm for shelf polygons: stiff enough for straight edges, clean white inside. When each side panel is only 20–35 mm wide, as on 12- or 16-sided boxes, drop to 250–300 gsm so the creases fold tight without cracking; hot pizza and fried food want PE-coated greaseproof board or E-flute instead. Anything touching food directly needs food-contact board or a greaseproof liner.
Matt or gloss lamination stops ink cracking along the many creases; foil and spot UV belong on one broad panel, never across an edge. On many-sided bodies a foil band drifts from crease to crease, so use a small repeat pattern on the body and keep the foiled logo on the lid.
The flat dieline is a row of equal side panels with the polygon lid and base growing off two different panels; decide the hero panel the shopper sees and put the logo there, never across a crease. Use 3 mm bleed, a 2–3 mm safe zone inside each narrow panel, and keep the glue flap ink-free; on window versions the window cut must sit at least 8–10 mm from any fold.
On a 130 mm-sided lid a 120–150 mm window shows the tart's top while leaving a board margin of about 35–50 mm round it for stiffness and the logo.
Only tarts and low cheesecakes under 35 mm. Frosted cakes need 100 mm or more of depth and a lid clear of the cream, which this shape doesn't give.
Yes. Most are side-glued by the maker and delivered flat; the user pops the body open and tucks the lid. Twist-lock bottoms also ship flat and snap into place as the body opens.
Yes. The polygon end flaps leave gaps on the sheet, so it wastes more board than a rectangular carton of the same volume; makers nest the dielines head to tail to cut the waste.
5–8 sides show clear corners, look premium and stand firmly; 12 or more reads almost round like a paper tube while still folding flat, at the cost of more creases and a need for thinner board.