Abstract: A method for making a plurality of wafer bodies is described, wherein two wafer sheets are mutually coupled so that respective parts are united together to form the wafer bodies, and wherein, subsequently, the united parts are separated from the mutually coupled wafer sheets. The method is characterized in that it involves the use of wafer sheets provided with coupling formations for guaranteeing a correct mutual positioning of the wafer sheets.

Abstract: A bakery foodstuff product (10), ready for baking, comprising at least one layer of dough (2) shaped so as to delimit an inner chamber (4), and a filling (8) contained within said inner chamber (4), said product being characterised in that it comprises a casing (6) made of wafer which contains said filling (8) and is housed within said inner chamber (4).

Abstract: A welding station for producing a wrapping has a support wheel and a welding device housed on the support wheel and having a head assembly that has a welding member, a support body, and a rod axially movable between a retracted position and a forward position. The support body is integral with an axial end of the rod. The welding device has an abutment assembly having an abutment member and a base assembly engaged to the support wheel. The welding device is configurable in an open configuration where the head assembly and the abutment assembly are mutually spaced, the rod is axially retracted, and the abutment member allows the wrapping to be loaded onto and removed from the head assembly, and a welding configuration where the head assembly and the abutment assembly are mutually engaged, the rod is axially forward and the abutment is engaged by the welding member.

Abstract: A method for coating food products is described, comprising: providing a coating ingredient and forming a vertical curtain (2) with the coating ingredient in free fall; advancing, in succession, a plurality of rows of products (100) along a feed path (K), wherein the products of each row of products are mutually aligned along a common reference axis (Xi) parallel to a transverse direction (T) to the feed path (K); impinging the products (101) of each row of products (100) with the vertical curtain (2) to form a continuous coating (102) with the coating ingredient that deposits on them.

Abstract: Packaging for products, such as food products, comprising a first (2) and a second (3) half-shell shaped like a cap with a respective flange surrounding the mouth profile and connected to each other at the respective flanges, at least one of said half-shells being closed by a respective sealing foil (6, 7); said first (2) and second (3) half-shell and said respective sealing foil (6, 7) being optionally provided with respective appendicular formations (20, 30) for opening the package located at said flanges, characterized in that: said first (2) and second (3) half-shells are both formed by a shaped sheet of paper material, the aforementioned at least one sealing foil (6, 7) consists of a laminate comprising at least one paper main layer (66; 66°; 76), a heat-scalable surface coating (68; 78; 79) applied on the face of the foil facing the respective half-shell, preferably polyethylene or high density polyethylene) and a heat-sealable or ultrasonic weldable surface coating (62; 71), applied on the face of t

Abstract: Process for obtaining a container of a given shape starting from sheet material, by providing a sheet; providing a mould having a forming cavity, which defines a reference axis (R) and has a shape corresponding to the given shape of the container; positioning the sheet over forming cavity; providing a forming device having forming structure arranged on a side of the sheet opposite the forming cavity, and operating the structure for inserting the sheet into the forming cavity to deform it until a container blank is obtained having a shape approximating the given shape; and blowing a gas under pressure into the forming cavity to deform the container blank until the container with the given shape is obtained.

Abstract: A method for producing hollow products made of a foodstuff material that can be formed in a mould, preferably chocolate, comprising the steps of: providing a mould (40) comprising a mould cavity (44) delimited by a mould surface (42); dispensing into said mould cavity (44) a pre-set amount of said foodstuff material; subjecting said mould (40), in the mould cavity (44) of which said pre-set amount of material is contained, to at least one movement of rotation about an axis of rotation (I1, I2) for distributing said foodstuff material over the entire mould surface (42); and during the step where said mould (40) is subjected to the movement of rotation, setting selected portions (43) of said mould surface (42) in a condition of heat exchange with a thermal-conditioning fluid so as to maintain said selected portions (43) of said mould surface (42) at a temperature different from, preferably lower than, that of the other portions of said mould surface (42).

Abstract: A method for producing a confectionery product, in particular a sweet or a comfit, comprising: providing at least one soft centre and loading said soft centre into a coating pan; and in the pan carrying out the following operations: applying a powdered acidic composition on said centre; dispensing on said centre a water suspension containing gum arabic and starch so as to form a separation film that coats said centre on which said acidic composition has previously been applied; and dispensing on said centre a syrup so as to form an outer coating of said product, wherein in said product said separation film is provided for separating said acidic composition from said outer coating so as to prevent sugar inversion of said outer coating by said acidic composition.

Abstract: Described herein is a dispensing assembly (10) for a machine (M) for dispensing cream food products. The assembly is characterized in that it comprises: a duct unit (2) having a generic tubular shape so as to define a passage for a cream to be dispensed and defining a section for inlet (2A) and a section for dispensing (2B) of the cream; and a first valve (4) and a second valve (6), each constituted by a diaphragm that can be opened under pressure, which are set inside said unit (2) at said dispensing section (2B) and are set at a distance apart from one another so as to identify a chamber (C) between them.

Abstract: A system for supplying a filling to foodstuff products, including a conveyor for feeding along a path of advance a succession of rows of foodstuff products oriented in a direction transverse to the path of advance, a dispensing head for dispensing filling onto or into the products of each row of the succession of foodstuff products rows, and a vibrating station for subjecting each conveyor-fed row of products to an oscillatory motion to spread out the filling dispensed. The at least one conveyor receives the products in a free state, where they rest on a conveying surface without constraint in any specific position. The system includes a containment unit above the conveyor configured for containing the rows of products while being subjected to oscillatory motion by the vibrating station.

Abstract: A foodstuff product is coated with flowable material. In a direction of advance (K) is fed a succession of rows of products (Q) oriented in a direction transverse to the direction of advance (K). The products of the succession of rows are arranged along a plurality of reference axes (Yi) parallel to the direction of advance. To coat the undersides of products in the rows with flowable material, main steps may include: supplying a group of flows of flowable material (F1) that follow paths of supply in a direction of supply (K?) opposite to direction of advance (K}. Supply paths are parallel to one another in staggered positions, transverse to direction of advance, with respect to reference axes (Yi); and gathering material of the group of flows in the first position (P1) on second conveying surface (II), forming thereon substrates of material (M) in positions aligned with reference axes (Yi).

Abstract: A process for upcycling spent coffee grounds into an antioxidant dietary fiber involves a microwave assisted extraction of the spent coffee grounds in water at a temperature up to 200° C. for a time of at least 5 min, followed by an enzymatic assisted extraction of the spent coffee grounds in an aqueous solution including an enzyme having endo-beta-glucanase activity and/or an enzyme having cellulase activity. The process further involves recovering soluble matter. Prior to the microwave assisted extraction step, the spent coffee grounds are subjected to a pulsed electric field treatment or a high-pressure extraction or both.

Abstract: A welding station for producing a wrapping has a support wheel and a welding device housed on the support wheel and having a head assembly that has a welding member, a support body, and a rod axially movable between a retracted position and a forward position. The support body is integral with an axial end of the rod. The welding device has an abutment assembly having an abutment member and a base assembly engaged to the support wheel. The welding device is configurable in an open configuration where the head assembly and the abutment assembly are mutually spaced, the rod is axially retracted, and the abutment member allows the wrapping to be loaded onto and removed from the head assembly, and a welding configuration where the head assembly and the abutment assembly are mutually engaged, the rod is axially forward and the abutment is engaged by the welding member.

Abstract: Described herein is a method for making a package (300) comprising at least one sheet (100) of packaging material including at least one layer of paper, which is shaped so as to present a hollow portion (102) surrounded by a perimetral portion (104?). The hollow portion (102) of the shaped sheet (100) a ratio between depth and width higher than 0.39, preferably between 1:1.8 and 1:2.5.

Abstract: Method for making a closure for closing a container, the closure including a closure body made of paper and an inner sealing element attached to the closure body, the method includes the following steps: providing a sheet material including at least a paper layer and a sealing layer, removing an excess portion of the sealing layer from the sheet material so that the remaining portion of the sealing layer forms the inner sealing element in the sheet material; by use of a forming device, forming the sheet material, in which the inner sealing element has been previously formed, to realize the closure body having the inner sealing element attached.

Abstract: A confectionery product having a shell optionally containing a filling that is fluid or flowable at ambient temperature and a coating that is solid at ambient temperature is provided. The coating at least partially covers the shell and melts at a temperature of 28° C. or more. The confectionery product has an outer coating anchored to the coating and having a mixture of chocolate grains and of grains consisting of a sugar- and protein-based confectionery substance which is solid, foamed and water-soluble, having organoleptic features corresponding or equivalent to those of a traditional meringue.

Abstract: Described herein is a system for the preparation of a filled biscuit, including: a forming unit for forming biscuit bodies in series, with a biscuit dough; a conveying system for feeding the biscuit bodies along a production path; an oven for baking the biscuit bodies, which is traversed by the conveying system and is configured to subject the biscuit bodies to a baking process, while the biscuit bodies are fed along the conveying system; and an injection unit, which is set downstream of the oven with reference to the production path and includes a plurality of needles for injecting a filling simultaneously into a plurality of the biscuit bodies arranged on the conveying system.