Patents Assigned to Barilla G.E R. F.LLI - Societa per Azioni
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Patent number: 5526736Abstract: An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.Type: GrantFiled: March 16, 1995Date of Patent: June 18, 1996Assignee: Barilla G. e R. F.lli - Societa per AzioniInventors: Ernesto Buriani, Sergio Veronesi, Camillo Catelli, Roberto Notari
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Patent number: 5320856Abstract: Separate independent streams of pumpable and non-pumpable ingredients of a complex food article are first subjected to respective specific thermal stabilization treatments and are then cooled and combined into the desired complex food article which is finally sealed in a package. All the operations are carried out in an aseptic sterile environment.Type: GrantFiled: October 19, 1992Date of Patent: June 14, 1994Assignee: Barilla G. E R. F.lli-Societa per AzioniInventors: Sergio Veronesi, Ernesto Buriani
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Patent number: 5280830Abstract: In an apparatus for transporting packaged food products from a product loading station to an unloading station, series of containers are entrained by a drive arrangement along a closed-loop path and temporarily halted at the loading station and the unloading station for loading the products onto the containers and unloading the products from the containers, respectively; each container has a hitch member arranged to rest on the drive arrangement in a freely slidable manner therealong and, disposed in the closed-loop path, there is at least one accelerating device applying a force to each container effective to impose on the container an acceleration with respect to the speed of the drive arrangement.Type: GrantFiled: April 15, 1992Date of Patent: January 25, 1994Assignee: Barilla G.e. R. F.lli - Societa per AzioniInventors: Enrico Schiaretti, Enzo Fontanesi, Paolo Gabelli, Antonio Chierici
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Patent number: 5275829Abstract: A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.Type: GrantFiled: September 30, 1991Date of Patent: January 4, 1994Assignee: Barilla G.E.R. F.LLI-Societa per AzioniInventors: Noel Haegens, Stefano Righi, Romeo Signani
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Patent number: 5273770Abstract: In the method described, the dough to be extruded is kneaded in a plurality of successive stages and at pressures which increase from stage to stage, the dough being allowed to rest between one stage and the next at the pressure attained at the time.Type: GrantFiled: March 25, 1992Date of Patent: December 28, 1993Assignee: Barilla G.e.R. F.lli - Societa per AzioniInventors: Fausto Bertozzi, Carmelo Motta
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Patent number: 5265524Abstract: In an apparatus for toasting bread slices a plurality of rows of slices are disposed side by side on an endless mesh conveyor which passes through an oven. The first and last rows are spaced from the sides of the conveyor and two endless chains supported by idle sprocket wheels are disposed adjacent the sides of the conveyor with a lower run of each chain resting on the conveyor in contact with the adjacent row of slices. An upper run of each chain passes over the top of the oven.Type: GrantFiled: January 27, 1992Date of Patent: November 30, 1993Assignee: Barilla G.E.R. F.LLI - Societa per AzioniInventor: Roberto Seletti
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Patent number: 5260075Abstract: A breadstick tasting bread-like is formed from a dough for breadstick making which incorporates an aqueous suspension of a mixture of flour and yeast. After said dough has been allowed to rise, and rolled, from the resulting sheet dough preforms are prepared which are then subjected to a preliminary, quick baking heat treatment step followed by baking to completion.Type: GrantFiled: October 2, 1991Date of Patent: November 9, 1993Assignee: Barilla G.E.R. F.LLI - Societa per AzioniInventors: Noel Haegens, Romeo Signani
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Patent number: 5252055Abstract: A device is disclosed which includes; a tubular duct supported above a rest surface and provided with a compacting member which is arranged to act gently on a freshly formed pasta nest. Any noodle tail sections protruding from the nest can thereby be definitively bent back thereinto.Type: GrantFiled: September 30, 1991Date of Patent: October 12, 1993Assignee: Barilla G. E. R. F. LLI - Societa per AzioniInventor: Nicola Mangiavacca
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Patent number: 5184542Abstract: A drier comprises a plurality of structurally independent drying chambers in each of which a respective climate, which does not interfere with that of the other chambers, is created and controlled. The chambers, each of which is equipped with its own conveyor for pasta-holders, are connected by tunnels in which devices transfer the holders from one chamber to another.Type: GrantFiled: April 23, 1992Date of Patent: February 9, 1993Assignee: Barilla G. e R. F.lli-Societa per AzioniInventors: Pier C. Bottino, Fausto Bertozzi, Renzo Oddi, Eros Rolli
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Patent number: 5182129Abstract: A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.Type: GrantFiled: June 10, 1992Date of Patent: January 26, 1993Assignee: Barilla G.E.R. F.LLI - Societa Per AzioniInventors: Giuseppe Bastetti, Sergio Veronesi
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Patent number: 5176922Abstract: A press for making pizza beds includes a mold plug having a plurality of pressure rings fitting telescopically and being guided within one another. Double-acting cylinders sequentially actuate the rings from the innermost one to the outermost one to act on the dough such as to stretch it from its center radially outwardly.Type: GrantFiled: September 20, 1991Date of Patent: January 5, 1993Assignee: Barilla G.E.R. F.lli-Societa per AzioniInventors: Andrea Balsano, Enrico Schiaretti
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Patent number: 4999471Abstract: In order to stabilize pre-packaged food products and simultanously sanitize the packages, the packages are treated with microwaves in a first processing zone in an atmosphere where hot air is maintained at a superatmospheric pressure. The hot hair is thermostat-regulated at a temperature slightly above that which has been set for stabilizing the food products. The packages are then transferred to a second processing zone maintained at the temperature and pressure of the first zone but free of microwaves. The packages are then transferred to a cooling zone for cooling at a predetermined cooling temperature at superatmospheric pressure. The hot and cold air in the heating and cooling zones are kept in constant motion.Type: GrantFiled: June 5, 1989Date of Patent: March 12, 1991Assignee: Barilla G.E.R. F.LLI - Societa per AzioniInventors: Roberto Guarneri, Claudio Ferrari
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Patent number: 4992290Abstract: A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a sufficiently long shelf life at room temperature, and a suitable mellowness, has shown to suit particularly well industrial scale confectionery production methods.Type: GrantFiled: November 23, 1988Date of Patent: February 12, 1991Assignee: Barilla G. E.R. F.LLI - Societa' Per AzioniInventors: Giuseppe Bastetti, Claudio Russo, Maria L. Solzi
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Patent number: 4915966Abstract: A method of making dried pasta products from freshly prepared pasta having a relative moisture content of about 32% by weight comprises a drying process which is carried out by successive isothermal applications of heat at progressively higher temperatures with the range of 40.degree. to 110.degree. C. while controlling the Aw of the pasta at values below 0.86.In this way, the pasta overall drying time is significantly shortened while keeping its organoleptic properties unaltered.Type: GrantFiled: December 19, 1988Date of Patent: April 10, 1990Assignee: Barilla G. E R. F.LLI - Societa' Per AzioniInventor: Roberto Guarneri
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Patent number: 4882191Abstract: In a sterile environment, metered amounts of a pasta product are sterilized by means of steam, cooked in salted water, freed of all the cooking water, and finally packaged within sealed containers. The end product is a dish of long-term preservation cooked pasta for direct consumption, it having organoleptic properties quite comparable with those of a freshly prepared dish of pasta.Type: GrantFiled: December 24, 1987Date of Patent: November 21, 1989Assignee: Barilla G.E R. F.LLI - Societa per AzioniInventors: Giuseppe Bastetti, Sergio Veronesi
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Patent number: D334141Type: GrantFiled: October 8, 1991Date of Patent: March 23, 1993Assignee: Barilla G.E.R. F.LLI - Societa per AzioniInventor: Angelo Gottofredi
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Patent number: D342896Type: GrantFiled: August 12, 1992Date of Patent: January 4, 1994Assignee: Barilla G.e.R. F.lli Societa per AzioniInventor: Angelo Gottofredi