Abstract: In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid precursor of the aerated foodstuff (for example, the so-called “meringue foamed mixture” in the case of meringue) is introduced (20, 22) into the cavities (18) of the structure. Consolidation of the precursor introduced into the cavities (18), obtained, for example, via heating (24), leads to the formation, in the aforesaid cavities (18), of respective particles of granulate (G), which are finally extracted from the cavities (18), typically exploiting the deformation of the material constituting the alveolar structure.

Abstract: Foodstuff products (1) such as chocolates and the like are made through the steps of: making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff poured into the mould (9) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap (6) with the mouth rim (5) of said shell (4); and achieving consolidation of the cap (6) connected to the shell (4).

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: Method for welding wafer sheets and product so obtained A method for welding wafer sheet parts along reciprocal mat-ing surfaces, in which the parts are welded to each other by the moistening of the mating surfaces and adhesion by contact of said surfaces. Moistening is preferably carried out using water alone nebulised onto the mating surfaces. The method is particularly applicable to industrial production of wafer sheet shells, formed by mating two half-shells together rim to rim.

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 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.