Abstract: An hermetic package for food products (P), such as confectionary products, chocolates, pralines, chocolate eggs, etc., including a wrapper of sheet material airtight sealed (2) around the product (P) and having one, or preferably two, extremity portions (3) twisted bow-like according to a general candy-like configuration. The bow or each bow (3) has a distal edge (3a) with a zigzag patterned or other shaped incision (4) susceptible of providing a triggering point for the tearing of the wrapper. Preferably, the wrapping material is an oriented film.

Abstract: A method and a device for packaging a confectionery product (P) in a shaped wrapper of sheet material (1, 2) having a cup-shaped portion (1c, 2c) (pleated cup) formed from the same sheet material as the product wrapper; the method and the device comprise the use or a mandrel with petals (14a, 14b) which cooperates with a forming cavity (11) and which may assume a retracted configuration so that it can penetrate into the forming cavity to shape the wrapper into a cup shape adhering to the product. The packaging is characterized in that the wrapper has a central region (2a) on which the product bears and from which the cup extends with a transverse dimension (or diameter) smaller than the maximum transverse dimension of the packaged product.

Abstract: An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5.

Abstract: Described herein is a shuttle device for producing wrappers of sheet material (F) containing a product (P) with at least one fantail-twisted end obtained by twisting said sheet material (F). The shuttle (10) comprises a first part (112a, 112b) for receiving the product (P) located in the precursor of wrapper and at least one second part (212a, 212b; 312a, 312b) that grips on a respective part of precursor of wrapper (F). The first part (112a, 112b) and the second part (212a, 212b; 312a, 312b) of the shuttle (10) are able to turn with respect to one another about a given axis (X10) so as to produce at least one fantail-twisted end as a result of the twisting action imparted on the precursor of wrapper (F) following upon the relative movement of rotation about the aforesaid given axis (X10).

Abstract: In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid precursor of the aerated foodstuff (for example, the so-called “meringue foamed mixture” in the case of meringue) is introduced (20, 22) into the cavities (18) of the structure. Consolidation of the precursor introduced into the cavities (18), obtained, for example, via heating (24), leads to the formation, in the aforesaid cavities (18), of respective particles of granulate (G), which are finally extracted from the cavities (18), typically exploiting the deformation of the material constituting the alveolar structure.

Abstract: Foodstuff products (1) such as chocolates and the like are made through the steps of: making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff poured into the mould (9) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap (6) with the mouth rim (5) of said shell (4); and achieving consolidation of the cap (6) connected to the shell (4).

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 base for display units that can be made as a product of the paper-transformation industry including a box-like body with a lateral wall that extends between a bottom part and a top part. The base also includes a wall on which rests a display unit selectively mobile between: a lowered position in which the mobile wall is situated in correspondence with said bottom part, and the base is capable of acting as a container for a display unit, and a raised position in which the mobile wall is situated in correspondence with the top part of the base and is capable of supporting a display unit in the exhibiting position.

Abstract: A wafer half-shell is described which has a mouth delimited by at least one annular surface and one or more side walls, in which the mouth surface and the surfaces of the side wall have a substantially smooth surface finish. Preferably the outer surface of the side wall has a porous, continuous or discontinuous region which extends peripherally and is receded relative to the mouth surface of the half-shell, resulting from the cutting of a radial wall connected to the side wall of the half-shell in a receded position relative to the annular surface defining the mouth of the half-shell. The annular coupling surfaces of the complementary half-shells have preferably centering means which are complementary each other. The half-shell is useful particularly for the production of a food product comprising a pair of half-shells fitted together mouth to mouth and including a mass of liquid filling.

Abstract: Method for welding wafer sheets and product so obtained A method for welding wafer sheet parts along reciprocal mat-ing surfaces, in which the parts are welded to each other by the moistening of the mating surfaces and adhesion by contact of said surfaces. Moistening is preferably carried out using water alone nebulised onto the mating surfaces. The method is particularly applicable to industrial production of wafer sheet shells, formed by mating two half-shells together rim to rim.