Abstract: A chocolate bar is disclosed which comprises a chocolate base, at least one first wafer sheet placed on the chocolate base and having an interconnecting web and a plurality of hollow projections extending from the wafer sheet web on the side opposite the chocolate base. The chocolate bar further includes an anhydrous creamy filling housed in the cavities of the projections and a coating of chocolate deposited on the outer surface of the wafer sheet.

Abstract: A package for food products, comprises a flat base constituting a support formation for a food product, a generally trough-shaped transparent cover which can be fitted to cover the product with its open edge resting on the flat base, and a flexible transparent wrapper which can envelop the flat base and the transparent cover. The flat base has appendages which can project beyond the open edge of the cover and are selectively orientable between a packaging position in which the appendages are folded against the transparent cover, and a consumption position in which, the wrapper having been removed, the appendages extend outwardly from the flat base.

Abstract: The device is intended for the manufacture of food products made by joining together first and second wafers, in which at least the first wafer includes a substantially flat core portion with a region having a distinct perimeter in which cell parts are provided for receiving a filling. The device comprises a peripheral frame having an end edge for supporting the wafer provided with cell parts in correspondence with said distinct perimeter. A plurality of clamping members associated with the peripheral frame are able to pivot relative to the frame between a closed position in which they extend at least partially to cover the end edge and can clamp the first wafer and/or the two joined wafers on the device, and an open position, in which it allows wafers to be inserted into and removed from the device itself.

Abstract: The device is intended for the manufacture of food products made by joining together first and second wafers, in which at least the first wafer includes a substantially flat core portion with a region having a distinct perimeter in which cell parts are provided for receiving a filling. The device comprises a peripheral frame having an end edge for supporting the wafer provided with cell parts in correspondence with said distinct perimeter. A plurality of clamping members associated with the peripheral frame are able to pivot relative to the frame between a closed position in which they extend at least partially to cover the end edge and can clamp the first wafer and/or the two joined wafers on the device, and an open position, in which it allows wafers to be inserted into and removed from the device itself.

Abstract: A pick-up device for automatic lifting and conveying apparatus has a plurality of pick-up members (5), preferably of the suction type, each of which is intended to take hold of a respective article in an array of rows arranged in at least one direction. The device includes a plurality of generally elongate and mutually parallel support members (4) which are intended to be oriented in the direction of the rows of articles in use. Each support member (4) carries an associated respective row of pick-up members (5) extending longitudinally of the member itself. A drive (9) enables the distance between adjacent support members (4) to be varied so as to allow them to be adapted selectively to the spacing between the rows of articles. More particularly, this distance may be varied while the device is transferring the articles supported by the pick-up members (5) to a package so as to adapt the separation between the rows of articles to the dimensions of the package itself.

Abstract: A dough mixture for baking is divided into individual drops, or knubs, which are deposited on a baking sheet so as to form a flat array in which each knub is spaced a short distance from the other knubs surrounding it. During baking, as a result of leavening, each knub becomes fused to the adjacent knubs so as to form a "slab" of baked product with a cellular (or alveolar) structure in which each cell includes a soft inner portion and a relatively firm outer portion welded at least around its periphery to the outer portions of the adjacent cells.

Abstract: The mass to be extruded is forced into an extrusion duct (die) (1) so as to make it emerge in the extruded state from the outlet end (3) of the duct in a direction (2) generally-axial of the duct itself. An annular flow of fluid is generated around the outlet end (3) of the extrusion duct (1), oriented in an axial direction relative to the extrusion duct (1), and surrounds the extruded mass, preventing it from bending accidentally. The extruded mass is divided into pieces by a cutting operation (9) carried out within (7) the zone in which the annular flow of fluid acts.

Abstract: In order to cut out half-shells formed in a wafer sheet in which the half-shells are interconnected by a substantially flat web, the wafer sheet is advanced against an array of disc saws the discs of which lie in a single plane parallel to the general plane of the wafer sheet and the centers of which are aligned in a direction perpendicular to the direction of advance of the wafer sheet itself.

Abstract: Ice cream confection normally in liquid state which is an oil-in-water emulsion containing fats, milk proteins, sweetness and water. The water is made physically and chemically stable by means of a stabilizing and thickening composition of an alginate, a disodium phosphate and a modified starch. The product is made by preparing the emulsion, sterilizing and homogenizing to obtain a product having a viscosity of not greater than 1200 cps. Even without the product has a homogeneously microcrystalline structure after freezing.