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 - Produits stratifiés composés essentiellement de résine synthétique comme seul composant ou composant principal d'une couche adjacente à une autre couche d'une substance spécifique d'une résine synthétique d'une sorte différente
B32B 27/20 - Produits stratifiés composés essentiellement de résine synthétique caractérisée par l'emploi d'additifs particuliers utilisant des charges, des pigments, des agents thixotropiques
B32B 27/36 - Produits stratifiés composés essentiellement de résine synthétique comprenant des polyesters
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 - Composés organiques macromoléculaires obtenus par des réactions autres que celles faisant intervenir uniquement des liaisons non saturées carbone-carbone
D21H 19/44 - Couches contenant des pigments caractérisées par les autres ingrédients, p. ex. par le liant ou l'agent dispersant
D21H 19/56 - Composés organiques macromoléculaires ou leurs oligomères obtenus par des réactions faisant intervenir uniquement des liaisons non saturées carbone-carbone
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 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
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.
A21C 15/00 - Appareils pour la manutention des produits cuits
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
B08B 1/16 - Lames rigides, p. ex. grattoirsLames flexibles, p. ex. raclettes
B08B 1/30 - Nettoyage par des procédés impliquant l'utilisation d'outils par le mouvement d’éléments de nettoyage sur une surface
B08B 1/54 - Nettoyage par des procédés impliquant l'utilisation d'outils impliquant le nettoyage des éléments de nettoyage utilisant des outils mécaniques
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 - Dispositifs d'ouverture incorporés dans ou fixés aux réceptacles
B65D 3/08 - Réceptacles rigides ou semi-rigides ayant un corps ou des parois périphériques de section transversale courbe ou partiellement courbe, réalisés en enroulant ou courbant du papier sans plier selon des lignes définies caractérisés par la forme à section transversale de forme variée, p. ex. circulaire devenant carrée ou rectangulaire
B65D 3/12 - Disques à rebord fixés à demeure, p. ex. par adhésifs ou par thermosoudure
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.
A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
A21D 13/11 - Produits à plusieurs couches obtenus à partir de plusieurs pâtes, p. ex. de composition, de couleurs ou de structures différentes
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 105/08 - ChitineSulfate de chondroïtineAcide hyaluroniqueLeurs dérivés
C09D 133/08 - Homopolymères ou copolymères d'esters de l'acide acrylique
C09D 137/00 - Compositions de revêtement à base d'homopolymères ou de copolymères de composés possédant un ou plusieurs radicaux aliphatiques non saturés, chacun ne contenant qu'une seule liaison double carbone-carbone et l'un au moins étant terminé par un hétérocycle contenant de l'oxygèneCompositions de revêtement à base de dérivés de tels polymères
C09D 167/02 - Polyesters dérivés d'acides dicarboxyliques et de composés dihydroxylés
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.
A01N 65/22 - Lamiaceae ou Labiatae [famille de la menthe], p. ex. thym, romarin, scutellaire, brunelle, lavande, perilla, menthe pouliot, menthe poivrée ou menthe verte
A01N 65/24 - Lauraceae [famille du laurier], p. ex. laurier, avocat, sassafras, cannelle ou camphre
A01N 65/28 - Myrtaceae [famille du myrte], p. ex. cajeputier ou clou de girofle
A01P 1/00 - DésinfectantsComposés antimicrobiens ou leurs mélanges
A21D 15/08 - Amélioration de produits finis de boulangerie par enrobage
B65D 65/42 - Emploi de substances enduites ou imprégnées
B65D 65/46 - Emploi de matériaux désintégrables, solubles ou comestibles
B65D 81/26 - Adaptations pour empêcher la détérioration ou l'altération du contenuApplications au réceptacle ou au matériau d'emballage d'agents de conservation des aliments, de fongicides, d'insecticides ou de produits repoussant les animaux avec dispositifs pour évacuer ou absorber les fluides, p. ex. s'écoulant du contenuEmploi de produits empêchant la corrosion ou de dessiccateurs
B65D 81/28 - Emploi de moyens de préservation des aliments, de fongicides, d'insecticides ou de produits repoussant les animaux
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
35 - Publicité; Affaires commerciales
Produits et 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 - Appareils et instruments scientifiques et électriques
30 - Aliments de base, thé, café, pâtisseries et confiseries
41 - Éducation, divertissements, activités sportives et culturelles
Produits et 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)
A21D 13/22 - Produits partiellement ou complètement enrobés enrobés avant cuisson
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
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 - Appareils et instruments scientifiques et électriques
30 - Aliments de base, thé, café, pâtisseries et confiseries
41 - Éducation, divertissements, activités sportives et culturelles
Produits et 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 - Appareils et instruments scientifiques et électriques
30 - Aliments de base, thé, café, pâtisseries et confiseries
41 - Éducation, divertissements, activités sportives et culturelles
Produits et 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 - Façonnage par thermoformage, p. ex. façonnage de feuilles dans des moules en deux parties ou par emboutissage profondAppareils à cet effet
B31B 50/59 - Mise en forme sous pression de matériaux en feuilles
B29C 51/08 - Emboutissage profond ou façonnage dans des moules en deux parties, c.-à-d. en utilisant uniquement des moyens mécaniques
B29C 51/26 - Éléments constitutifs, détails ou accessoiresOpérations auxiliaires
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p. ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p. ex. couvercles, capuchons
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65B 47/04 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression mécanique
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 - Façonnage par thermoformage, p. ex. façonnage de feuilles dans des moules en deux parties ou par emboutissage profondAppareils à cet effet
B31B 50/59 - Mise en forme sous pression de matériaux en feuilles
B65B 7/28 - Fermeture de réceptacles ou récipients semi-rigides ou rigides, non déformés par le contenu ou n'en prenant pas la forme, p. ex. boîtes ou cartons en appliquant des fermetures séparées préformées, p. ex. couvercles, capuchons
B65B 47/04 - Appareils ou dispositifs pour former des poches ou des récipients dans ou à partir de feuilles, flans ou bandes, comprenant essentiellement une matrice dans laquelle le matériau est pressé ou une matrice de pliage à travers laquelle le matériau se déplace par application de pression mécanique
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B29C 51/08 - Emboutissage profond ou façonnage dans des moules en deux parties, c.-à-d. en utilisant uniquement des moyens mécaniques
B29C 51/26 - Éléments constitutifs, détails ou accessoiresOpérations auxiliaires
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et 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.
