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.
A multi-layer packaging material comprising - a polymeric substrate comprising or consisting of a polymeric component selected from the group consisting of a polyhydroxyalkanoate polymer or copolymer, polybutylene succinate or its copolymers, polylactic acid, polybutylene adipate terephthalate and mixtures thereof, and - a barrier coating layer on one or both sides of the substrate comprising: from 51 to 99 % wt, preferably 90 - 99 % wt, more preferably 95 - 98 % wt. of a polymeric component selected from the group consisting of a polyhydroxyalkanoate polymer or copolymer, proteins from milk or legumes, polylactic acid, polybutylene succinate or its copolymers, starch, chitosan, carrageenan, pectin, alginates, lipids, polyacrylic polymers, polyurethane, cellulose or chemically modified cellulose and mixtures thereof, and from 49 to 1 % wt, preferably 1-10 % wt, more preferably 2-5 % wt. of a filler selected from the group consisting of a layered double hydroxide, nanocellulose, silicates, clay and mixtures thereof, the percentages by weight being referred to 100 parts by weight of the polymeric component and the filler.
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B32B 27/20 - Layered products essentially comprising synthetic resin characterised by the use of special additives using fillers, pigments, thixotroping agents
A compostable and eco-sustainable multi-layer packaging material comprising: - a paper layer 1 and a barrier layer (3, 5) on one or both sides of the paper layer, wherein, said barrier layer comprises from 51 to 99% wt., preferably 90-10% wt., more preferably 95–98% wt. of a polymeric component selected from the group consisting of a polyhydroxyalkanoate polymer or copolymer, proteins from milk, fungi or legumes, polylactic acid, polybutylene succinate or polybutylene succinate copolymers, thermoplastic blends of starch and aliphatic polyesters, chitosan, carrageenan, pectin alginates and lipids and mixtures thereof and from 49 to 1% wt., preferably 1-10% wt., more preferably 2-5% wt. of a filler selected from the group consisting of layered double hydroxides, nanocellulose, silicates and clays, preferably phyllosilicates, and mixtures thereof, the percentage by weight being referred to 100 parts by weight of the polymeric component and the filler.
D21H 19/62 - Macromolecular organic compounds or oligomers thereof obtained otherwise than by reactions only involving carbon-to-carbon unsaturated bonds
D21H 19/44 - Coatings with pigments characterised by the other ingredients, e.g. the binder or dispersing agent
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.
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/52 - Aerated, foamed, cellular or porous products
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
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.
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.
B65D 3/26 - Opening arrangements or devices incorporated in, or attached to, containers
B65D 3/08 - Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines characterised by shape having a cross-section of varying shape, e.g. circular merging into square or rectangular
B65D 3/12 - Flanged discs permanently secured, e.g. by adhesives or by heat-sealing
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.
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.
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.
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.
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 0.01 to 15% by weight of the anti-microbial agent, and from 0 to 10% by weight of functional agents, the percentage
C09D 133/08 - Homopolymers or copolymers of acrylic acid esters
C09D 137/00 - Coating compositions based on homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by a heterocyclic ring containing oxygenCoating compositions based on derivatives of such polymers
C09D 167/02 - Polyesters derived from dicarboxylic acids and dihydroxy compounds
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.
A21D 15/08 - Improving finished bakery products by coating
B65D 65/42 - Applications of coated or impregnated materials
B65D 65/46 - Applications of disintegrable, dissolvable or edible materials
B65D 81/26 - Adaptations for preventing deterioration or decay of contentsApplications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, fluids, e.g. exuded by contentsApplications of corrosion inhibitors or desiccators
B65D 81/28 - Applications of food preservatives, fungicides, pesticides or animal repellants
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pastries and confectionery; chocolate; ice cream; sorbets
and other edible ice creams; chocolate confectionery;
cocoa-based beverages; all of the above products containing
peanut butter.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Pastries and confectionery; chocolate; ice cream; sorbets and other edible ice creams; chocolate confectionery; cocoa-based beverages; all of the above products containing peanut butter.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
35 - Advertising and business services
Goods & Services
Yogurts; low-fat yogurts; fruit-flavored yogurts; yogurt
drinks; preparations for making yogurt; dairy products. Edible ices; mixtures for making edible ices; mixtures for
sorbets (edible ices); sorbets (water ices); sherbets
(ices); frozen yogurt (edible ices); chocolate. Sorbets (beverages); partly slush sorbets; fruit beverages
and fruit juices; non-alcoholic beverages; preparations for
making beverages. Wholesale, retail services in store and via global computer
networks for yogurts, low-fat yogurts, fruit-flavored
yogurts, yogurt drinks, preparations for making yogurt,
dairy products, edible ices, mixtures for making edible
ices, mixtures for sorbets [edible ices], sorbets [water
ices], sherbets [ices], frozen yogurt [edible ices],
chocolate, sorbets [beverages], partly slush sorbets, fruit
beverages and fruit juices, non-alcoholic beverages and
preparations for making beverages; commercial administration
services for processing of sales made via the Internet;
commercial information services relating to yogurts, low-fat
yogurts, fruit-flavored yogurts, yogurt drinks, preparations
for making yogurt, dairy products, edible ices, mixtures for
making edible ices, mixtures for sorbets [edible ices],
sorbets [water ices], sherbets [ices], frozen yogurt [edible
ices], chocolate, sorbets [beverages], partly slush sorbets,
fruit beverages and fruit juices, non-alcoholic beverages
and preparations for making beverages; commercial business
management, advertising.
09 - Scientific and electric apparatus and instruments
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
Goods & Services
Software; downloadable software; applications software for
mobile telephony apparatus; downloadable software of playing
games; compact discs; dvds and other digital recording
media. Pastry and confectionery; chocolate and chocolate-based
confectionery. Education; providing of training; entertainment services;
sporting and cultural activities; radio, internet and
television entertainment; organization and providing of
games and competitions via the internet [entertainment,
education and sport]; electronic games services provided by
means of the internet or other communication networks;
providing of educational material; providing of online
information relating to entertainment and/or education;
entertainment services provided through a global
communication network.
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). (Figure 1)
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).
09 - Scientific and electric apparatus and instruments
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
Goods & Services
(1) Software; downloadable software; applications software for mobile telephony apparatus; downloadable software of playing games; compact discs; dvds and other digital recording media.
(2) Pastry and confectionery; chocolate and chocolate-based confectionery. (1) Education; providing of training; entertainment services; sporting and cultural activities; radio, internet and television entertainment; organization and providing of games and competitions via the internet [entertainment, education and sport]; electronic games services provided by means of the internet or other communication networks; providing of educational material; providing of online information relating to entertainment and/or education; entertainment services provided through a global communication network.
09 - Scientific and electric apparatus and instruments
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
Goods & Services
Downloadable software for recreational and educational game playing purposes; Downloadable applications software for operating mobile telephony apparatus; downloadable software for playing games; compact discs featuring music; Blank DVDs and other digital recording media, namely, blank digital storage media, blank digital audio tapes, blank recordable DVD-Rs Pastry and confectionery, namely, confectionery made of sugar; chocolate and chocolate-based confectionery Education services, namely, conducting classes, seminars, conferences, workshops in the field of educational on-line computer games; providing of training in the field of educational on-line computer games; entertainment services, namely, providing educational on-line computer games, providing non-downloadable online videos featuring entertainment and educational opportunities, and providing online interactive children's stories; organizing social entertainment events, live visual and audio performances by actors, musical bands, dancers; sporting and cultural activities, namely, art exhibitions, digital photography exhibitions, soccer exhibitions; radio, internet and television entertainment, namely, production and distribution of ongoing television programs in the field of computer games; organization and providing of games and competitions via the internet, namely, providing on-line computer games and organization of electronic game competitions; electronic games services provided by means of the internet or other communication networks; providing of educational material, namely, development and dissemination of printed educational materials of others in the field of computer games; providing of online information relating to entertainment and education, namely, entertainment information and information about education; entertainment services provided through a global communication network, namely, providing an interactive entertainment website featuring non-downloadable interactive game software, non-downloadable videos, and stories in the field of children's education provided through a global communication network
A fluid mixture, for example, a chocolate-based mixture, is dosed and fed to forming moulds through two cavities arranged on diametrically opposite sides of a longitudinal axis and having respective opposite inlets. The cavities are rotated in unison and in a stepwise manner around a longitudinal axis between an inlet opening for the mixture and an outlet opening for the mixture and dosed while keeping the volume of both cavities unchanged. One of the cavities is filled with a predefined quantity of fluid mixture and the other cavity is simultaneously emptied while keeping the cavities in angularly fixed positions around the longitudinal axis.
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.
B29C 51/00 - Shaping by thermoforming, e.g. shaping sheets in matched moulds or by deep-drawingApparatus therefor
B31B 50/59 - Shaping sheet material under pressure
B29C 51/08 - Deep-drawing or matched-mould forming, i.e. using mechanical means only
B29C 51/26 - Component parts, details or accessoriesAuxiliary operations
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65B 25/00 - Packaging other articles presenting special problems
B65B 47/04 - Apparatus or devices for forming pockets or receptacles in or from sheets, blanks, or webs, comprising essentially a die into which the material is pressed or a folding die through which the material is moved by application of mechanical pressure
Process for obtaining a container of a given shape starting from sheet material, by providing a sheet; providing a mould having a forming cavity, which defines a reference axis (R) and has a shape corresponding to the given shape of the container; positioning the sheet over forming cavity; providing a forming device having forming structure arranged on a side of the sheet opposite the forming cavity, and operating the structure for inserting the sheet into the forming cavity to deform it until a container blank is obtained having a shape approximating the given shape; and blowing a gas under pressure into the forming cavity to deform the container blank until the container with the given shape is obtained.
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.
B29C 51/00 - Shaping by thermoforming, e.g. shaping sheets in matched moulds or by deep-drawingApparatus therefor
B31B 50/59 - Shaping sheet material under pressure
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65B 47/04 - Apparatus or devices for forming pockets or receptacles in or from sheets, blanks, or webs, comprising essentially a die into which the material is pressed or a folding die through which the material is moved by application of mechanical pressure
B65B 25/00 - Packaging other articles presenting special problems
B29C 51/08 - Deep-drawing or matched-mould forming, i.e. using mechanical means only
B29C 51/26 - Component parts, details or accessoriesAuxiliary operations
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pastry and confectionery; cocoa; cocoa-based products
[pastry and confectionery]; cocoa powder; cocoa-based
beverages; processed cereals and cereal preparations for
human consumption; chocolate and chocolate-based products;
ice cream, sorbets and other edible ices.
