Abstract: A package (1) for touch-sensitive foodstuff products (P), such as chocolates or pralines, comprises:—a tray-like container (2) made of elastically deformable material that is able to receive a first part of the product (P) and has a mouth edge (3) that surrounds the product (P), allowing a substantial part thereof to emerge therefrom; and—a film (4) made of a material that is tearable and deformable in a plastic way, shaped according to a general dome-like conformation so as to contain, in the absence of stresses, the aforesaid substantial part of the product (P) emerging from the mouth edge (3) of the tray-like container (3); the tray-like container (2) and the film (4) are connected to one another in conditions of hermetic seal at the mouth edge (3) of the tray-like container (2).
Abstract: A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished produ
Abstract: The system comprises a conveyor for conveying a plurality of molds along a production path on which is located a plurality of stations, each of which can execute at least one corresponding operation. Each mold carries an electronic identification device including memory devices from and to which information or data can be read and written without contact by means of an antenna. Each station is provided with an electronic unit including a processor, having memory devices and at least one antenna, and designed to read and/or write information or data from or to the memory devices of a mold passing through the station. An initial input station transfers or writes to the memory devices of each mold passing through it information identifying the products to be formed in the mold and relating to corresponding forming operations.
Abstract: In a process for producing half-shells (2) which are made from a dough for bakery products and are characterized by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mold with the use of a mold formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mold is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming cavit
Abstract: A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation.
Abstract: A package for food products, including a cup (2) adapted to contain a food substance and a sealing member (6) applied to the mouth profile of the cup and in combination a take-up member (12) for taking up the food substance, such as a spatula or the like. The base wall (8) of the cup (2) has a depression (10) wherein the eating member (12) is housed and wherein the package includes a laminar member (14) applied to cover the depression (10) and the eating member (12); preferably, the laminar member (14) has on its face facing toward the eating member (12) a peripheral region (20) having an adhesive, which allows its fastening by adhesion to at least a portion of the wall of the cup (2) adjacent to the depression (10) and an internal non-adhesive region (16) overlying the eating member.
Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.
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: 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
November 7, 2013
Fabio Federici, Luciano Massa, Giovanni Sobrero
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.
Abstract: The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.
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: In a process for producing half-shells (2) which are made from a dough for bakery products and are characterised by an annular orifice rim (6) with a finished surface, by producing a wafer sheet (1) comprising a plurality of half-shells (2) connected to one another by an interconnecting wall (4), by forming and baking said dough in a mould with the use of a mould formed by two complementary plates (12, 14) having respective front surfaces which, as a result of the fitting together of the two plates, can define a forming cavity having a shape generally corresponding to that of said wafer sheet (1), a mould is used wherein the front forming surface of at least one of said plates has shaped portions (26) which project towards the front surface of the other plate (12) and which can define, in the dough that is subjected to baking in the forming cavity, a notch (24) in the interconnecting wall (4) adjacent each half-shell (2), wherein the plates can be fitted together in an initial position in which the forming ca
Abstract: Package for food products, comprising a cup (2) adapted to contain a food substance and a sealing member (6) applied to the mouth profile of said cup and in combination a take-up member (12) for taking up said food substance, such as a spatula or the like. The base wall (8) of the cup (2) has a depression (10) wherein said eating member (12) is housed and wherein said package comprises a laminar member (14) applied to cover said depression (10) and said eating member (12); preferably, said laminar member (14) has on its face facing toward the eating member (12) a peripheral region (20) having an adhesive, which allows its fastening by adhesion to at least a portion of the wall of the cup (2) adjacent to said depression (10) and an internal non-adhesive region (16) overlying said eating member, said peripheral region (20) and said internal region (16) being adjacent one to the other along a weakened profile (18) susceptible to be torn by the user to allow the extraction of said eating member (12).
Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.