Abstract: The pack comprises a container defining a containment volume containing pastilles or the like, a lid closing off the said containment volume and dispensing means for the said pastilles or the like; the pack also contains a spray dispenser including a sprayable fluid and pressure operating means for dispensing the fluid; the spray dispenser is inserted within the containment volume of the container with pressure operating means associated with the lid.

Abstract: A device for moulding foodstuff masses comprises: one or more moulds (14) provided with sockets (16) which define pouring cavities; inserts (22) made of thermally conductive material associated, in a relationship of heat exchange, with the pouring cavities (16); and thermal-conditioning units (24), such as Peltier cells, associated to the inserts made of thermally conductive material (2). There is present a control unit (34) for generating signals for control of the thermal-conditioning units (24) so as to provide cycles of thermal treatment of the material undergoing selectively pre-determined pouring. A preferential application is in the sector of the confectionery industry.

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: The adapter device comprises a ring of flexible material, in particular card, having an outer perimeter which at least partly corresponds to the inner perimeter which at least partly corresponds to the outer circumference of a compact disc of a size smaller than the standard size. The adapter ring is folded along predetermined fold lines in such a way that when in the folded condition it cam have dimensions which are close to or smaller than the external diameter of the compact disc.

Abstract: A method of wrapping in a sheet material a food product comprising at least two complementary parts coupled together along a coupling line includes the steps of: forming the wrapper in at least two complementary portions able to be connected along an associated connection line, positioning the said product in the said wrapper in such a way that the said coupling line is offset relative to the associated connection line with the said at least two parts coupled together substantially freely, and closing the said wrapper around the said product along the said connection line.

Abstract: An apparatus for packaging an article in a wrapping of a sheet material surrounding the article and closed in a fantail configuration, comprising: shaping means suited to wrapping the article with the said wrapping of sheet material and shaping the wrapping into a general cup-like configuration formed into a plurality of loops surmounting the article, holding means suited to grasping the upper portions of the wrapping shaped in said manner in the connecting zones between said loops, to maintain said portions in an upright position, opposed pushing means which are intended to be operated subsequently to said holding means and which are displaceable between a retracted position and an advanced position, in which they interfere with the loops of the wrapping to impart a generally flattened configuration to the wrapping in the zone extending above the article, and opposed fastening means displaceable in a direction substantially at right angles to the direction of motion of said pushing means, and intended to

Abstract: A wrapped food product comprises a confectionery product wrapped in a wrapper made of sheet material, wherein the wrapper made of sheet material comprises at least one transparent portion adjacent a non-transparent portion, the transparent portion being wrapped around the body of the confectionery product so as to render a characterizing portion of its surface visible from the exterior.

Abstract: A sealed wrapping for foodstuffs such as chocolates, sweets, pralines and the like. The wrapping comprises a single sheet of wrapping material forming a bent part for receiving the product. The wrapping is sealed by means of a single welding line which extends according to a path having the ends located on the bent part and which surrounds the product.

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: An ice-cream confectionery product in the form of an emulsion stable in the liquid state at ambient temperature, preservable at ambient temperature in the said liquid state when packaged in sterile conditions and having a microcrystalline structure upon freezing in the absence of beating, comprising alimentary fats, milk proteins, sweeteners, flavorings and water, further comprising a thickening and stabilizing composition comprising a salt acting as a protein stabilizer, a hydrocolloid constituted by a chemically modified starch and at least one further hydrocolloid chosen from water soluble hemicellulose, pectins having a high degree of esterification and mixtures thereof.