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.

Abstract: A container for products, the products being amusement articles or foodstuffs, that has a first half-shell and a second half-shell, each half-shell having a mouth contour and a containment wall suitable for being coupled mouth-to-mouth to form the container in a closed configuration is provided. The container is formed from a material including cellulose fibers and additives. A tear-band opening member of the container extends along an entire perimeter contour of the container lying in a plane substantially orthogonal to the plane of the mouth contour of the first and second half-shells.

Abstract: Described herein is a method for the production of a biscuit, including preparing a biscuit dough; and forming a biscuit body with the biscuit dough. The method is characterized in that preparing the biscuit dough includes preparing a liquid biscuit dough and in that forming the biscuit body includes: spraying the liquid biscuit dough onto a supporting surface so as to cover at least one portion of the supporting surface with a layer of the liquid dough that has an outer contour of predefined shape; and baking the sprayed layer of the liquid dough that covers the supporting surface so as to solidify it and obtain the biscuit body.

Abstract: Described herein is a machine for forming doughs for oven-baked products, of the type including a forming roller provided with mobile pistons for providing first and second forming cavities, a first hopper for feeding a first dough to the forming roller, a second hopper (60) for feeding a second dough to the forming roller, and a conveyor belt for feeding the semi-finished products formed in the forming roller to a subsequent station. The machine further includes a knife associated to the first hopper and a knife associated to the second hopper.

Abstract: Described herein is a package (10) for a foodstuff product, in particular a confectionery product, comprising a wrapping sheet (2) wrapped around said product (P) so as to enclose it within a cavity (C) delimited by said sheet and so as to remain adherent to the outer surface of said product (P). The package is characterized in that it envisages a sealing portion (4), which is folded adherent to the portion of the sheet that defines the inner cavity (C) and which is provided with a point (6) of facilitated opening.

Abstract: Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.

Abstract: A packaging with anti-microbial properties has a substrate, and a coating having a first polymeric component selected from the group consisting of polyacrylic resins, polyvinyl butyral polyurethanes, polyesters, polyvinyl alcohols, cellulosic polymers and mixtures thereof, a low adhesion, slip or release agent selected from the group consisting of polysiloxanes, carnauba wax, lecithin, fatty acids, fatty acid amides, fatty acid esters, magnesium stearate, vegetable oils, and mixtures thereof, an anti-microbial agent, and optionally one or more functional agents selected from the group consisting of a defoaming agent, a coalescing agent, a wetting agent, a cross-linking agent, and mixtures thereof. The coating has from 50 to 99.49% by weight of the first polymeric component, from 0.5 to 35% by weight of the low adhesion, slip or release agent, from 0.

Abstract: A system for depositing foodstuff material in the fluid state on a foodstuff product is provided. The system includes a product conveying line; at least one foodstuff material dispensing unit including a plurality of rows of nozzles; and a dispensing control unit. The dispensing unit includes a valve device associated to each individual nozzle to control foodstuff material flow through the nozzle. The valve device includes an open/close member; a solenoid; and a magnetic element operatively connected to the open/close member and mobile between a first position in which it closes the respective nozzle, preventing dispensing of the foodstuff material therethrough, and a second position in which a passage is opened through the nozzle for dispensing the foodstuff material.

Abstract: A packaging material with a multi-layer structure including at least one layer for the release of an active agent with anti-microbial and/or anti-fungal activity, including the active agent in a biodegradable material, which allows its release in gas or vapor state and at least one coating layer including nanocellulose. The packaging material may include a structural substrate selected from cellulose, starch-based material, polyhydroxyalkanoate or a polybutylene succinate polymer. The packaging material may further include a coating layer with oxygen scavenging properties and a gas-barrier layer.

Abstract: A method for producing a biscuit (100), comprising: preparing a first biscuit dough; forming with the first biscuit dough a biscuit body (101); preparing a second biscuit dough, where the second biscuit dough is liquid; spraying the second, liquid, biscuit dough on a top surface (101A) of the biscuit body to form an outer biscuit layer (102) that coats the surface (101A) of the biscuit body (101) according to a predefined motif; and baking the biscuit body (101) and the outer biscuit layer (102).

Abstract: A method for producing a shaped sheet of wrapping, including a hollow portion and a perimetral edge that extends along a pre-set profile, is provided. The method includes laying a sheet of wrapping on a treatment surface having a forming cavity. The method includes forming the sheet of wrapping within the forming cavity so as to reproduce the shape of the hollow portion thereon, without subjecting the sheet of wrapping to deformation by stretching. The method includes cutting the formed sheet of wrapping along the pre-set profile for producing the perimetral edge and obtaining the shaped sheet of wrapping. In the method, the cutting step envisages the use of a laser beam according to a particular cutting mode.