SOREMARTEC S.A. Patent applications |
Patent application number | Title | Published |
20150329279 | PROCESS FOR MAKING A SHEET FOR PACKAGING FOODSTUFF PRODUCTS - A process for making a sheet for packaging a foodstuff product, in particular a confectionery product, comprising the steps of:
| 11-19-2015 |
20130318924 | METHOD OF PACKAGING A PRODUCT AND CORRESPONDING PACKAGE - A method for wrapping a product in a sheet material wrapper employing a first sheet of plastically deformable sheet material (for example aluminium) and a second sheet of wrapping material (for example a plastic film) having springback. Once the product is placed on the first sheet, the second sheet is applied on the product providing in the second sheet a part wrapping the product and a part facing the first sheet. The first sheet and the part of said second sheet facing it are airtight-seal coupled so to form, by effect of the coupling, a plastically deformable composite sheet material against the product or to form an integral housing cup. | 12-05-2013 |
20130291491 | PROCESS FOR PACKAGING A PRODUCT IN A SEALED WRAPPER OF SHEET MATERIAL - Process and corresponding apparatus for wrapping a product in a wrapper of sheet material, adhering to the surface of the product, the process comprising the steps of:
| 11-07-2013 |
20130142924 | CONFECTIONARY CORE COATING METHOD - A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than −0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves. | 06-06-2013 |
20120282375 | PACKAGED FOOD PRODUCT AND A PROCESS FOR ITS PRODUCTION - A packaged food product comprising a tray ( | 11-08-2012 |
20120244250 | PROCESS AND APPARATUS FOR PRODUCING BAKERY PRODUCTS IN THE FORM OF HALF-SHELLS - In a process for producing half-shells ( | 09-27-2012 |
20120074000 | PACKAGE FOR FOOD PRODUCTS - Package for food products, comprising a cup ( | 03-29-2012 |
20110240588 | METHOD FOR MAKING CONTAINERS, AND CORRESPONDING CONTAINER - A container comprises a containment body having a main axis and a mouth or neck part, the opening of which defines a mouth plane of the container oriented in a direction transverse with respect to the main axis, where applied on at least part of the container is a tubular sleeve of film material shrunk on the container itself. The tubular sleeve has at least one end edge having, in different points of its angular development, different distances from the mouth plane. Preferentially, the container is likewise provided with at least one sculptured annular edge having a profile homologous to the profile of the aforesaid end edge of the tubular sleeve, and the sleeve is applied on the container with said end edge coinciding with the aforesaid sculptured annular edge having the homologous profile. | 10-06-2011 |
20100303979 | METHOD AND EQUIPMENT FOR THE PRODUCTION OF FOOD PRODUCTS FORMED BY COUPLED COMPLEMENTARY PARTS - The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided. | 12-02-2010 |
20100276328 | A METHOD OF PACKAGING A PRODUCT AND CORRESPONDING PACKAGE - A method for wrapping a product in a sheet material wrapper employing a first sheet of plastically deformable sheet material (for example aluminium) and a second sheet of wrapping material (for example a plastic film) having springback. Once the product is placed on the first sheet, the second sheet is applied on the product providing in the second sheet a part wrapping the product and a part facing the first sheet. The first sheet and the part of said second sheet facing it are airtight-seal coupled so to form, by effect of the coupling, a plastically deformable composite sheet material against the product or to form an integral housing cup. | 11-04-2010 |
20100179676 | SYSTEM FOR THE FLEXIBLE PRODUCTION OF A PLURALITY OF TYPES OF MOULDED FOOD PRODUCTS, PARTICULARLY CHOCOLATE-BASED PRODUCTS AND THE LIKE - The system comprises a conveyor for conveying a plurality of moulds along a production path on which is located a plurality of stations, each of which can execute at least one corresponding operation. | 07-15-2010 |
20100086652 | PACKAGING FOR FOOD PRODUCTS, METHOD AND CORRESPONDING DEVICE - An hermetic package for food products (P), such as confectionary products, chocolates, pralines, chocolate eggs, etc., including a wrapper of sheet material airtight sealed ( | 04-08-2010 |
20100037560 | METHOD AND DEVICE FOR PACKAGING A PRODUCT IN A WRAPPER OF SHEET MATERIAL - A method and a device for packaging a confectionery product (P) in a shaped wrapper of sheet material ( | 02-18-2010 |
20090311405 | ICE CREAM TYPE CONFECTIONERY PRODUCT AND PREPARATION PROCESS THEREFOR - An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5. | 12-17-2009 |
20090158690 | DEVICE FOR PRODUCING PACKAGES OF SHEET MATERIAL CONTAINING A PRODUCT AND HAVING AT LEAST ONE TWISTED END, CORRESPONDING PROCESS AND APPARATUS - 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 ( | 06-25-2009 |
20080220142 | Process for Producing an Aerated Granulated Foodstuff, and Corresponding Product and Device - 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 ( | 09-11-2008 |
20080213436 | Process For Making Foodstuff Products, and a Foodstuff Product Thus Made - Foodstuff products ( | 09-04-2008 |
20080199570 | Package for Foodstuff Products - A package ( | 08-21-2008 |