Abstract: A cap for plugging a bottle comprising two lids and a roll so as to be able to be forcibly inserted into the neck of the bottle, characterised in that it comprises: a semi-finished cap with a reduced diameter (10) formed by a cap made of crushed cork glued under pressure with a polyurethane binder, having a diameter uniformly reduced by a thickness equal to twice a predetermined thickness the semi-finished cap with a reduced diameter (10) comprising two end faces (10a) and a lateral face (10b), a cork sheet (20a, 20b) glued on each of the end faces and on the lateral face of the semi-finished cap with a reduced diameter (10).

Abstract: A method for manufacturing a cap for plugging a bottle so as to be able to be forcibly inserted into the neck of the bottle, comprising the following steps: cutting cork sheets to be glued on the lids and on the roll of the cap, gluing one of said cork sheets on the roll of the semi-finished cap with a reduced diameter by depositing a binder suitable for food contact, followed by baking, and gluing each of the other cork sheets on each lid of the semi-finished cap with a reduced diameter by depositing a binder suitable for food contact, followed by baking, the semi-finished cap with a reduced diameter being a cap made of crushed cork glued under pressure with a polyurethane binder, having a diameter uniformly reduced by a thickness equal to twice the thickness of a cork sheet glued on the roll.

Abstract: A method for manufacturing a cap for plugging a bottle so as to be able to be forcibly inserted into the neck of the bottle, comprising the following steps: cutting cork sheets to be glued on the lids and on the roll of the cap, gluing one of said cork sheets on the roll of the semi-finished cap with a reduced diameter by depositing a binder suitable for food contact, followed by baking, and gluing each of the other cork sheets on each lid of the semi-finished cap with a reduced diameter by depositing a binder suitable for food contact, followed by baking, the semi-finished cap with a reduced diameter being a cap made of crushed cork glued under pressure with a polyurethane binder, having a diameter uniformly reduced by a thickness equal to twice the thickness of a cork sheet glued on the roll.

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; <25% of defatted dry cocoa; <17% of skim milk powder; appropriate amounts of sugar >13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.