Abstract:
Described herein is a process for making a hermetically sealed package, which includes forming a sheet of wrapping made of plastic material, in particular having a thickness of less than or equal to 140 µm. The process envisages: - forming on said sheet (10) a first, hollow, portion (11) and a second, perimetral, portion (13), which delimits at least partially said first portion; - inserting the product into said hollow portion (11) obtained in said sheet of wrapping (10); - applying a second sheet of wrapping (30) in contact with said perimetral portion (13) so as to close said hollow portion (11) with said product inside; and - welding said second sheet on the first sheet along said perimetral portion (13). The process is characterized in that forming said first sheet includes providing on the second, perimetral, portion a series of pleats (122) of the sheet, which are then sealed.
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 cells, associated to the conductive material (2). There is present generating signals for conditioning units (24) thermal treatment of units (24), such as Peltier a inserts made of thermally control unit control of the so as to provide the material (34) for thermalcycles of undergoing selectively pre-determined pouring. A preferential application is in the sector of the confectionery industry.
Abstract:
An hermetic package for food products (P), such as confectionary products, chocolates, pralines, chocolate eggs, etc., including a wrapper of sheet' material airtight sealed (2) around the product (P) and having one, or preferably two, extremity portions (3) twisted bow-like according to a general candy-like configuration. The bow or each bow (3) has a distal edge (3a) with a zigzag patterned or other shaped incision (4) susceptible of providing a triggering point for the tearing of the wrapper. Preferably, the wrapping material is an oriented film.
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:
A sheet wrapping material including a metal layer (10), for example, aluminium, can be treated by applying a laser-treatment beam (LB1) to the metal layer (10). The metal layer (10) may be included in a multilayer set with a layer of polymeric material (50), by applying to the metal layer (10) coupled with the layer of polymeric material (50) a further laser- treatment beam (LB2), of a different wavelength, may be applied, to obtain also treatment of the polymeric material ( 50 ). The treatment may, for example, include cutting, pre-cutting, and perforation.
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 method and a device for packaging a confectionery product (P) in a shaped wrapper of sheet material (1, 2) having a cup-shaped portion (1c, 2c) (pleated cup) formed from the same sheet material as the product wrapper; the method and the device comprise the use of a mandrel with petals (14a, 14b) which cooperates with a forming cavity (11) and which may assume a retracted configuration so that it can penetrate into the forming cavity to shape the wrapper into a cup shape adhering to the product. The packaging is characterized in that the wrapper has a central region (2a) on which the product bears and from which the cup extends with a transverse dimension (or diameter) smaller than the maximum transverse dimension of the packaged product.
Abstract:
A method for the preservation in a cooled condition of loose confectionery products which can be damaged by heat, for the purpose of permitting the retail sale thereof, is described. The products (P) are displayed, preferably loose, in a cooled container (2, 12) into which an air-flow cooled by the Peltier effect is supplied by means of a fan (40) disposed outside the container (12), through at least one opening (42) in the bottom (18, 24) of the container (12), and is caused to flow continuously through the tortuous passageways between the products (P) contained therein, the airflow being at least partially extracted from the container and caused to flow, without exchange of matter with the exterior, in contact with a cold dissipator element (32) of a Peltier-effect thermoelectric module (28) disposed on the intake side of the fan (40). A Peltier-effect cooling device for implementing the method is also described.
Abstract:
Described herein is a food product comprising a solid chocolate body (2) having an outer surface. The product is characterized in that it comprises a closed wafer shell (4), containing said chocolate body (2) inside it.
Abstract:
Described herein is a shuttle device for producing wrappers of sheet material (F) containing a product (P) with at least one fantail-twisted end obtained by twisting said sheet material (F). The shuttle (10) comprises a first part (112a, 112b) for receiving the product (P) located in the precursor of wrapper and at least one second part (212a, 212b; 312a, 312b) that grips on a respective part of precursor of wrapper (F). The first part (112a, 112b) and the second part (212a, 212b; 312a, 312b) of the shuttle (10) are able to turn with respect to one another about a given axis (X10) so as to produce at least one fantail-twisted end as a result of the twisting action imparted on the precursor of wrapper (F) following upon the relative movement of rotation about the aforesaid given axis (X10).