Barilla G. e R. Fratelli S.p.A. Patent applications |
Patent application number | Title | Published |
20140196410 | Method for Preparing a Ready-to-Eat Food Tray - A method for preparing a sterilised ready-meal package, including providing a main container defining a main volume intended to accommodate a main food product, and having a first opening at the upper part surrounded by a first planar edge. At least one secondary container defining a secondary volume is included and has a second opening at the upper part surrounded by a second planar edge. The secondary container is introduced inside the main container, so that said first edge and said second edge are flush. At least one secondary food product is introduced inside the secondary volume, and at least one main food product is introduced inside the main volume. A perimetric seal is made between a covering film, arranged to cover said first and second openings, and said first edge, and an inner seal is made between the covering film and the second edge. | 07-17-2014 |
20140099420 | Process for the Production of Cookies Having Improved Organoleptic Properties - A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%. | 04-10-2014 |
20120225182 | Durum Wheat Pasta With High Alimentary Bran Content and Process for the Production Thereof - A hard wheat pasta containing bran which has a total fibre content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fibre content between 30 and 36% and a protein content between 15 and 19% and to a process for its production. | 09-06-2012 |
20110293809 | Process for the Production of Biscuits Having Improved Organoleptic Properties - A process is described for the production of biscuits, characterised in that it comprises the steps of: mixing the ingredients of a biscuit dough, forming the biscuit dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the biscuits, cooling the biscuits obtained and packaging of the biscuits; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a biscuit comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%. | 12-01-2011 |
20110068158 | Easy Reclosing System for a Container for Dry Foodstuffs and Related Container - Easy reclosing system for a container ( | 03-24-2011 |
20110020506 | Packaged Frozen Ready-Made Meal - Packaged frozen ready-made meal including a flared receptacle made of a rigid material permeable to microwaves, containing a first frozen food component at the bottom, a second frozen food component having a substantially plate-like shape, having a substantially fluid consistency at a temperature above 0° C., and a closure element, wherein the second frozen food component having a substantially plate-like shape is engaged in the manner of a plug with the internal wall of the receptacle, spaced apart from the first frozen food component. | 01-27-2011 |
20100282636 | MICROWAVEABLE NESTED TRAYS - One embodiment includes a package system containing a main container with a smaller container nested in it. The smaller container is filled with a secondary food item designed to be mixed into the primary food item. The smaller container is placed within the main container. The area of the main container not occupied by the smaller container includes a main food item. Both containers are sealed with one film. Before consumption, a consumer will place the package in a microwave to heat. Once heated, the smaller container is removed from the main container, creating space in the main container previously occupied by the smaller container. The main food item in the main container will re-position creating space between the top of the main food item to the edge of the main container. The secondary item can be added into the main container without overflowing out of the main container. | 11-11-2010 |
20090186131 | READY-TO-EAT FOOD TRAY AND METHOD FOR PREPARING THE SAME - A sterilised ready-meal food package comprising: a main container, defining a main volume and having a first opening at the upper part; a main food product held inside at least part of such main volume; at least one secondary container defining a secondary volume and having a second opening at the upper part; at least one secondary food product held inside at least part of the secondary volume; removable covering means arranged to occlude the first and the second opening. The main and secondary food products occupy at least 80% of the free volume available therefor; furthermore, the secondary container is associated in a removable manner inside the main container, in such a manner to occupy part of the main volume and reduce the free volume available for the main food product to a portion of the main volume. The finding also comprises a method for preparing the ready-meal food package. | 07-23-2009 |
20090184025 | MICROWAVEABLE NESTED TRAYS - One embodiment includes a package system containing a main container with a smaller container nested in it. The smaller container is filled with a secondary food item designed to be mixed into the primary food item. The smaller container is placed within the main container. The area of the main container not occupied by the smaller container includes a main food item. Both containers are sealed with one film. Before consumption, a consumer will place the package in a microwave to heat. Once heated, the smaller container is removed from the main container, creating space in the main container previously occupied by the smaller container. The main food item in the main container will re-position creating space between the top of the main food item to the edge of the main container. The secondary item can be added into the main container without overflowing out of the main container. | 07-23-2009 |
20080305214 | COMPOSITION USEFUL FOR THE REDUCTION OF THE CARDIOVASCULAR RISK AND FOODS THAT CONTAIN IT - A composition is described suitable for addition to drinks and foods, the continued intake of which contributes to a decrease in the risk of cardiovascular disease, comprising the following active ingredients: beta glucans, at least one omega-3 fatty acid chosen among eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) or triglycerides that contain it, vitamin E and folates; a bakery product and a drink are also described which are nutritionally balanced and which contain the aforementioned composition. | 12-11-2008 |
20080279986 | FOOD PREPARATION IN THE FORM OF A BAR, CONTAINING FUNCTIONAL INGREDIENTS CAPABLE OF PREVENTING DEGENERATIVE PHENOMENA CAUSED BY OXIDIZING AGENTS - A cereal-based food preparation in the form of a bar containing, in percentages by weight based on the total weight of the bar, a quantity of lipids not higher than 18% and a quantity of monosaccharides and disaccharides not higher than 33%, and further containing 0.20-0.40% Vitamin C, 0.10-0.20% Vitamin E and 0.10-0.20% catechins; a regular consumption of such food preparation permits reducing the degenerative phenomena caused by oxidizing agents in the organism; a process is moreover described for the production of the aforesaid food preparation. | 11-13-2008 |
20080202352 | Microwave Oven and Apparatus for Preparing Ready-to-Eat Hot Meals Including Said Microwave Oven - The present invention regards a microwave oven ( | 08-28-2008 |