Abstract: A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.

Abstract: A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 30% of edible fats, and about 50 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, selected from the group consisting of fresh mushrooms and fresh vegetables. The preparation has a water activity (Aw) less than or equal to 0.95 and a pH lower than or equal to 5.0. The at least one organoleptically characterizing ingredient is included in part in a finely subdivided form and in part in discrete pieces within the foodstuff preparation, the discrete pieces being in the range of 3-8 mm. The foodstuff preparation is free from artificial ingredients.

Abstract: A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 50% of edible fats, 30 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, like for example, mushrooms and vegetables, characterized by a water activity (Aw) less than or equal to 0.95 and a pH lower than or equal to 5.0.

Abstract: A method of producing filled bakery products, consisting of a wafer-like crisp envelope and a creamy filling, on an industrial scale, which method comprises the steps of spreading a wafer batter into a layer 0.5 to 5 mm thick and adjusting its moisture content to 15-30%, thereby to provide a dough sheet that is plastically deformable and can be processed mechanically, from which an envelope is formed for said filling that is being then baked in an oven at 150-250° C. for 15-30 seconds to provide a continuous tubular filled blank, in which the envelope has a moisture content of 3-8%, being typical of wafer, and which is then cut up transversely to provide cuttings that form said filled bakery products.

Abstract: A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1, metered into suitable packages and subjected to sanitization.

Abstract: A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.

Abstract: A device is provided for positioning single bakery products, supplied by dropping, in recesses of a tin. At least one centering recess is disposed above the tin, which is formed by bringing together two facing half-shells. Structure for moving the half-shells away from each other synchronizes the drop of the bakery products with the advancing tin. Excess bakery products can be expelled from the centering recess into adjacent centering recesses, with the centering recesses forming an alignment corresponding to the at least one row of receiving recesses.

Abstract: An apparatus (10) for rolling sheets (S) of dough for bakery products (P) has a simplified structure and optimum efficiency and comprises a pair of shaping rollers (17, 19), arranged transversely with respect to the direction of forward movement (A) of the dough sheets (S), with axes of rotation (R1, R2) essentially parallel to the surface (12) on which the dough sheets (S) are conveyed and defining a first shaping surface (18), located at a short distance from the conveying surface (12), in such a way as to lift the dough sheet (S), and a second shaping surface (20) approximately tangential to the first surface (18), the second shaping roller (19) being located in such a way as to define a rolling space (21) whose transverse dimensions are roughly comparable to those of the shaped bakery product (P).