Barilla Alimentare S.p.a.

Barilla G.er.f.lli - Societa Per Azioni

Antonio Chierici

Enrico Schiaretti

Daniele Capetta

Rosamaria Petrosino

Enrico Cademartiri

Enzo Fontanesi

Francesco Panto'

Paolo Gabelli

A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.

Method of producing filled pasta

Measured quantities of cereal flakes are loaded into suitable forming moulds in which they are subjected to successive pressure pulses spaced by respective periods in which the pressure is released, so as to compact the cereal flakes, producing cereal aggregates in which the tendency to crumble is considerably reduced.

Equipment for producing cereal bars on an industrial scale

A device is provided for positioning single bakery products, supplied by dropping, in recesses of a tin. At least one centering recess is disposed above the tin, which is formed by bringing together two facing half-shells. Structure for moving the half-shells away from each other synchronizes the drop of the bakery products with the advancing tin. Excess bakery products can be expelled from the centering recess into adjacent centering recesses, with the centering recesses forming an alignment corresponding to the at least one row of receiving recesses.

Device for positioning bakery products in tins or similar

An apparatus (10) for rolling sheets (S) of dough for bakery products (P) has a simplified structure and optimum efficiency and comprises a pair of shaping rollers (17, 19), arranged transversely with respect to the direction of forward movement (A) of the dough sheets (S), with axes of rotation (R1, R2) essentially parallel to the surface (12) on which the dough sheets (S) are conveyed and defining a first shaping surface (18), located at a short distance from the conveying surface (12), in such a way as to lift the dough sheet (S), and a second shaping surface (20) approximately tangential to the first surface (18), the second shaping roller (19) being located in such a way as to define a rolling space (21) whose transverse dimensions are roughly comparable to those of the shaped bakery product (P).

Apparatus for shaping bakery products

In an apparatus for transporting packaged food products from a product loading station to an unloading station, series of containers are entrained by a drive arrangement along a closed-loop path and temporarily halted at the loading station and the unloading station for loading the products onto the containers and unloading the products from the containers, respectively; each container has a hitch member arranged to rest on the drive arrangement in a freely slidable manner therealong and, disposed in the closed-loop path, there is at least one accelerating device applying a force to each container effective to impose on the container an acceleration with respect to the speed of the drive arrangement.

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Parma, Italy

Antonio Chierici