Abstract: Described herein is a wrapper (1) for food products, in particular confectionary products, comprising—a wrapping sheet shaped so as to define a curved portion (2) within which a product is housed;—a tear strip (6) applied on an inner side of said sheet, and—an adhesive label (16) applied on the outer side of said curved portion (2) and on one end of said tear strip (6). The adhesive label (16) provides hermetic closing of the wrapper which is provided with a cut (12) at said one end of the tear strip (6) and at the same time comes to constitute, together with the tear strip (6) the means for opening the wrapper.
Abstract: Process and corresponding apparatus for wrapping a product in a wrapper of sheet material, adhering to the surface of the product, the process comprising the steps of: providing a first and a second sheet of wrapping material, shaping said first sheet according to a cup-shaped configuration comprising a bottom portion substantially complementary to a bottom portion of the surface of the product, a tubular portion which extends above the top of the product when inserted in said so-shaped sheet and defining a mouth adapted for the introduction of the product and an annular flange terminal portion surrounding said mouth, introducing the product in said first shaped sheet, and connecting said second sheet to said annular flange so as to form a closed wrapper around said product.
January 20, 2012
Date of Patent:
May 30, 2017
Fabio Federici, Luciano Massa, Giovanni Sobrero
Abstract: Sealed packaging for a confectionery product Food product packaging comprising a food product (P) in a sealed wrapper of sheet material, comprising a first sheet (2) shaped in a receiving configuration adapted to contain the product, having an end edge in the shape of a flange (4) and a second sheet (6) adhered to said flange (4) to form a sealed wrapper surrounding the product (P), comprising a body of sheet material (8) in the shape of a cup with a base (10) and a side wall (12), where the base (10) is made to adhere to said second sheet (6) and the adhesive force between said base (10) and said second sheet (6) is greater than the adhesive force between the second sheet (6) and said flange (4), so that a force tending to separate said body from the packaging causes the detachment of said second sheet (6) from the flange (4) with the opening of the packaging.
Abstract: A method for wrapping a product in a sheet material wrapper employing a first sheet of plastically deformable sheet material (for example aluminium) and a second sheet of wrapping material (for example a plastic film) having springback. Once the product is placed on the first sheet, the second sheet is applied on the product providing in the second sheet a part wrapping the product and a part facing the first sheet. The first sheet and the part of said second sheet facing it are airtight-seal coupled so to form, by effect of the coupling, a plastically deformable composite sheet material against the product or to form an integral housing cup.
Abstract: A process for making a sheet for packaging a foodstuff product, in particular a confectionery product, comprising the steps of: providing a sheet material (4; 101) having a first side and a second side opposite to one another; and providing on said first side a surface structure having an array of formations in relief (2). The process is characterized in that the step of providing said array of formations in relief envisages application on said first side of a discontinuous coating (2; 106) and/or a coating having a variable thickness that forms said array of formations in relief.
Abstract: A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: —at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); and —at least one edible coating layer (26) deposited on said composite layer (24) and preferably including chocolate. The matrix of edible material (22) has, in a temperature range of between 20° C. and 40° C., and preferably also in the range of from 0° C. to 40° C., a pasty consistency such as to maintain its own shape in unconfined conditions.
Abstract: A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than ?0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves.