US20130004624A1 - Cardboard-Box-Free Packaging Of Solid Yeast Products - Google Patents
Cardboard-Box-Free Packaging Of Solid Yeast Products Download PDFInfo
- Publication number
- US20130004624A1 US20130004624A1 US13/495,354 US201213495354A US2013004624A1 US 20130004624 A1 US20130004624 A1 US 20130004624A1 US 201213495354 A US201213495354 A US 201213495354A US 2013004624 A1 US2013004624 A1 US 2013004624A1
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- US
- United States
- Prior art keywords
- yeast products
- solid yeast
- package
- packagings
- packs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 184
- 239000007787 solid Substances 0.000 title claims abstract description 160
- 238000004806 packaging method and process Methods 0.000 title claims abstract description 144
- 238000000034 method Methods 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims description 27
- 238000003860 storage Methods 0.000 claims description 21
- 229920000298 Cellophane Polymers 0.000 claims description 18
- 229920003023 plastic Polymers 0.000 claims description 13
- 239000004033 plastic Substances 0.000 claims description 13
- 239000002985 plastic film Substances 0.000 claims description 12
- 229920006255 plastic film Polymers 0.000 claims description 12
- 239000004753 textile Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims 32
- 239000012265 solid product Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 description 30
- 239000000123 paper Substances 0.000 description 21
- 238000011109 contamination Methods 0.000 description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
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- 238000010438 heat treatment Methods 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
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Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D71/00—Bundles of articles held together by packaging elements for convenience of storage or transport, e.g. portable segregating carrier for plural receptacles such as beer cans or pop bottles; Bales of material
- B65D71/0088—Palletisable loads, i.e. loads intended to be transported by means of a fork-lift truck
- B65D71/0092—Palletisable loads, i.e. loads intended to be transported by means of a fork-lift truck provided with one or more rigid supports, at least one dimension of the supports corresponding to a dimension of the load, e.g. skids
- B65D71/0096—Palletisable loads, i.e. loads intended to be transported by means of a fork-lift truck provided with one or more rigid supports, at least one dimension of the supports corresponding to a dimension of the load, e.g. skids the dimensions of the supports corresponding to the periphery of the load, e.g. pallets
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B13/00—Bundling articles
- B65B13/02—Applying and securing binding material around articles or groups of articles, e.g. using strings, wires, strips, bands or tapes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
- B65B5/06—Packaging groups of articles, the groups being treated as single articles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
- B65B63/02—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for compressing or compacting articles or materials prior to wrapping or insertion in containers or receptacles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/04—Articles or materials enclosed in two or more containers disposed one within another
- B65D77/0413—Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton
- B65D77/042—Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton the inner container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
- B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
- B65D81/267—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants the absorber being in sheet form
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a package of solid yeast products. It further relates to a method of packaging yeast products. It further relates to a method of storing and using solid yeast products.
- Yeast products notably those available in solid form (particularly compressed yeast), are particularly sensitive to their storage conditions, notably the temperature, and are particularly exposed to contamination. They are thus products which are difficult to package, and which require storage conditions which allows the maintenance of both their microbiological qualities and their performance (notably in terms of fermentation power) in order to secure the organoleptic quality of the bread-making products prepared from them.
- solid yeast products also called “breads” (“pains”)
- breads either packaged individually in paper or left unpackaged, which are then grouped together and wrapped to form what are known as packs, protected with cellophane.
- the packs have a weight of approximately 2.5 kg.
- the packs are then grouped in sets of four in cardboard boxes having a weight of approximately 10 kg each. The boxes are finally palletized in crossed layers to form a package.
- the invention firstly relates to a package of solid yeast products which may comprise:
- the totality of the packagings present between the solid yeast products and the outer covering may have:
- the packagings may be made of materials chosen from cellophane, paper, food-grade plastic film, and textile, and preferably chosen from cellophane and paper.
- the outer covering may be made of a stretchable plastic material, preferably single-stretched or double-stretched polyethylene.
- the solid yeast products may be grouped in packs, each pack being contained in at least one packaging, and the packs may be preferably grouped into batches, the packs of each batch may be preferably tied between them, preferably by means of one or more connecting bands.
- the batches may be positioned on the support element in a plurality of superimposed layers.
- the package may comprise five layers, and:
- the solid yeast products may be compressed yeast, preferably which may comprise 27% to 34% of dry matter.
- the invention also relates to a method of packaging solid yeast products, which may comprise the following steps:
- the totality of the packagings present between the solid yeast products and the outer covering may have:
- the method may comprise, before the step of placing on the support element the solid yeast products contained in the packagings:
- the solid yeast products contained in the packagings when placing on the support element the solid yeast products contained in the packagings:
- the solid yeast products are compressed yeast, preferably which may comprise 27% to 34% of dry matter.
- the invention also relates to a method for storing and using solid yeast products, which may comprise the following steps:
- the solid yeast products are transported during the storage step, and the storage step preferably has a duration comprised between one day and 7 weeks, and preferably between one week and 7 weeks.
- the temperature of each solid yeast product remains less than or equal to 15° C., preferably less than or equal to 12° C., and more particularly preferably less than or equal to 10° C. during the storage step.
- At least one solid yeast product is used for the production of a bread-making product.
- the present invention allows overcoming the drawbacks of the prior. It provides, more particularly, a package of solid yeast products which allows the cooling of the solid yeast products during their storage, while, at the same time, reducing the risks of contamination of the products. The maintenance of the microbiological quality and the performance of these products (notably their fermentation power) is thus achieved, together with the maintenance of the organoleptic qualities of the bread-making products made from the yeast products.
- the package according to the invention provides a lower level of thermal insulation than that of the prior art, in relation to the solid yeast products. It therefore allows a better cooling of the solid yeast products, while avoiding problems of contamination.
- the invention also has one, or preferably more than one, of the advantageous characteristics listed below.
- FIG. 1 is a diagram of an example of a package according to the invention.
- FIG. 2 is a diagram of a detail of a package according to the invention.
- FIGS. 3-5 show the results of temperature tests conducted on different packages during their storage. The dates and times of the measurements are shown on the horizontal axis, and the results of the temperature measurements, in degrees Celsius, are shown on the vertical axis.
- solid yeast product refers to any product containing yeasts, which tends to conserve essentially its shape even when it is not in any kind of container.
- solid yeast products are distinguished from liquid yeast products (yeast suspensions, yeast cream . . . ) and powdered yeast products (dried yeast).
- solid yeast products Preferably, contain live yeasts.
- Solid yeast products are generally in the form of compact blocks. Solid yeast products may be breads of compressed yeast. Solid yeast products contain preferably 27% to 34% of dry matter.
- FIG. 1 presents a diagram of an example of a package 10 according to the invention, viewed from the front.
- the package 10 of solid yeast products may comprise a support element 12 .
- the support element 12 allows the supporting of the solid yeast products. It may have supporting feet 13 . It also generally may comprise a support plate or, in a preferred embodiment, a set of transverse and longitudinal bars or planks tied to each other. This second solution assures an air passage through the lower face of the package (between the bars of the support element 12 ) and therefore permits better cooling of the solid yeast products.
- the support element can be of general parallelepipedal shape, which allows optimal arrangement of the package when it is stored with other packages. It can be a handling pallet, which allows the transport of the package by a trolley adapted for transport of pallets (a pallettrolley).
- the support element 12 can be made of wood.
- a wooden support element has the advantage of low production cost. Wood can also allow some humidity absorption of humidity.
- the support element 12 can be made of plastic material, which may be advantageous in case of significant condensation, since plastic is not affected by the presence of water.
- the package 10 may comprise an outer covering 14 maintaining the wholesolid yeast products on the support element 12 .
- This outer covering 14 can be a plastic film applied around the whole solid yeast products so as to exert on the products a pressure which maintains them on the support element 12 , and possibly maintaining them tightened between them.
- the stacking of the solid yeast products on the support element 12 defining an upper surface and a lateral surface (the latter being, for example, composed of four faces, if the stacking is of essentially parallelepipedal shape), the outer covering 14 covers whole the lateral surface of the stack, and if necessary also covers some or all of the upper surface thereof.
- the outer covering 14 can also be applied to a part 16 of the support element 12 . If the support element 12 is of generally parallelepipedal shape, the packaging can be applied to an upper part 16 of the four lateral faces 18 of the support element 12 , the solid yeast products being supported by the upper face 20 of the support element 12 . Alternatively, connecting bands can be provided to surround the outer covering 14 and the support element 12 , in order to tie them together.
- the outer covering 14 can, notably, be made of any plastic film intended for the packaging of food products.
- the outer covering 14 can be made of a stretchable material, preferably a stretchable plastic material. It can, notably, be made of polyethylene and can, in particular, be made of single-stretched or double-stretched polyethylene.
- the outer covering 14 can be heat-shrinkable.
- the outer covering 14 can also be any film used in the methods of palletizing known in the prior art.
- the outer covering 14 is composed of a plastic film relatively permeable to gases and particularly to water vapor, in order to avoid the condensation of water on the surface of the covering and in order to allow the better cooling of the products.
- the package 10 may comprise one or more packagings 22 between the solid yeast products and the outer covering 14 .
- a packaging 22 refers to any structure which surrounds or envelops a yeast product or a plurality of yeast products (which themselves may or may not be wrapped), that is to say, a structure which isolates or separates them from the outside.
- FIG. 1 An example 24 of a packaging surface 22 is shown in bold broken lines in FIG. 1 .
- the individual solid yeast products which are located inside the packagings 22 are not visible in FIG. 1 .
- the packagings can be made of any solid material in the form of sheet or film which is capable of protecting the solid yeast products from any contact with the environment.
- This material can be partially gas-permeable, and even liquid-permeable, in order to avoid problems of swelling (due to the emission of gases) or of water condensation.
- an impermeable material may be chosen and small openings (or pores) may be provided to allow exchanges with the external environment.
- the packagings 22 are completely sealed (and are, in particular, impermeable to micro-organisms).
- the packagings 22 are preferably flexible, but can possibly be rigid.
- a packaging 22 can contain one or more solid yeast products directly, and/or can contain one or more other packagings 22 . Thus it is possible, for example, to group a plurality of solid yeast products together in at least one packaging, and to combine a plurality of these groups between them in at least another packaging.
- Each solid yeast product is thus contained in, or surrounded by, at least one packaging 22 , and possibly a plurality of packagings.
- the support element 12 does not support directly the solid yeast products, but supports the packagings 22 which contain them.
- the outer covering 14 does not maintain directly the solid yeast products on the support element 12 , but it maintains the packagings 22 which contain them.
- All the packagings 22 between the solid yeast products and the outer covering 14 have a mass per unit surface area (or “paper density”) less than or equal to 200 g/m 2 .
- each packaging 22 located inside the outer covering 14 and each structure corresponding to a packaging 22 (according to the definitions given above), has a mass per unit surface area of less than 200 g/m 2 .
- all the packagings 22 between the solid yeast products and the outer covering 14 have a thickness less than or equal to 150 ⁇ m.
- each packaging 22 located inside the outer covering 14 and each structure resembling a packaging 22 (according to the definitions given above), has a thickness less than or equal to 150 ⁇ m.
- no packaging with a mass per unit surface area of more than 200 g/m 2 is present inside the outer covering 14 ; in particular, no cardboard packaging is present inside the outer covering 14 (cardboard being defined as having a mass per unit surface area of more than 224 g/m 2 ).
- no packaging with a thickness of more than 150 ⁇ m is present inside the outer covering 14 ; in particular, no cardboard packaging is present inside the outer covering 14 (since cardboard is defined as having a thickness of more than 175 ⁇ m).
- the present description can also be read by replacing systematically the criterion of mass per unit surface area less than or equal to 200 g/m 2 , with the criterion of a thickness less than or equal to 150 ⁇ m.
- the outer covering 14 has the same characteristics of mass per unit surface area (or thickness) as the packagings 22 .
- the cooling passages between the packagings 22 are possible, but are not essential, according to the invention, by contrast with the prior art. More generally, the invention allows avoiding all the whole aforementioned drawbacks related to the presence of cardboard.
- the outer covering 14 advantageously protects the solid yeast products against all contamination; the use of this outer covering 14 enclosing all the products is made possible by the absence of any packagings with a high paper density (cardboard) from the package.
- the totality of the packagings 22 between the solid yeast products and the outer covering 14 can have a mass per unit surface area which is less than or equal to 150 g/m 2 , preferably less than or equal to 120 g/m 2 , preferably less than or equal to 100 g/m 2 , preferably less than or equal to 80 g/m 2 , preferably less than or equal to 70 g/m 2 , preferably less than or equal to 60 g/m 2 , preferably less than or equal to 55 g/m 2 , preferably less than or equal to 50 g/m 2 , preferably less than or equal to 45 g/m 2 .
- the totality of the packagings 22 between the solid yeast products and the packaging 14 can have a thickness which is less than or equal to 120 ⁇ m, preferably less than or equal to 90 ⁇ m, preferably less than or equal to 70 ⁇ m, preferably less than or equal to 60 ⁇ m, preferably less than or equal to 50 ⁇ m, preferably less than or equal to 40 ⁇ m, preferably less than or equal to 35 ⁇ m.
- the packagings 22 can be made of cellophane and/or paper. Indeed, this is because these materials have satisfactory stiffness although they have a low mass per unit surface area and a low thickness. They are impermeable to micro-organisms and semi-permeable to gases and liquids.
- the cellophane can be transparent, which can allow inspecting visually the solid yeast products without removing them from the packaging. It is furthermore an advantageous material since it is not affected by humidity.
- the packagings 22 can be made of partially permeable food-grade plastic material or of textile material.
- the solid yeast products can be distributed in single packagings 22 made of cellophane, or in two superimposed (concentric) packagings 22 , respectively made of cellophane and of paper.
- the solid yeast products are grouped in packs 26 , each pack 26 being inside a packaging 22 (or in two superimposed packagings 22 ).
- the packs 26 are grouped into batches 28 in order to improve the stability of the package.
- Each batch 28 can be contained in a packaging, or, preferably, as shown in FIG. 1 , the batches 28 can be formed by tying the packs 26 by means of one or more connecting bands 30 : thus this avoids the presence of supplementary packaging and facilitates the cooling of the products.
- two of the batches 28 have been highlighted by bold lines.
- a connecting band is a long and narrow tying means which can be closed onto itself so as to encircle a plurality of packs 26 . Since it does not completely cover the surface of the batch 28 , the connecting band 30 is not considered to be a packaging 22 .
- the connecting bands 30 can be made, for example, of paper, of plastic material, of cardboard or of textile material.
- the connecting bands 30 are preferably made of moisture-resistant material.
- the connecting bands 30 are sufficiently narrow not to disturb the cooling of the solid yeast products. Tying the packs 26 with connecting bands 30 allows transporting the batches 28 of packs 26 thus formed, with the connecting bands 30 forming handles.
- the connecting bands 30 can include means for -
- the solid yeast products can be grouped into packs 26 in such a way that the packs 26 have an essentially parallelepipedal shape, with a length at least one and a half times, or preferably at least twice, as great as the width and/or the height.
- the packs 26 are tied in batches 28 in such a way that the lengths of the packs 26 of a batch 28 lie in the same direction. This configuration confers a good degree of stability to each batch 28 .
- the packs 26 can include a weld, notably if the packagings 22 are made of cellophane.
- the packs can then be positioned head to tail in the batches 28 , in such a way that the welds of two packs 26 are not in contact. This avoids that the frictions between packagings 22 do not open the welds during the transport of the package 10 .
- spaces 32 can be provided between the batches 28 . These spaces 32 (cooling passages) can improve the cooling of the solid yeast products.
- the batches 28 can be tightened to one another. This configuration allows an optimal use of the surface area offered by the support element 12 and permits a greater stability during the transport of the package 10 .
- the batches 28 can be arranged on the support element 12 in a plurality of layers. This allows a better use of the space above the support element 12 .
- FIG. 2 An example of package with ten batches 28 per layer is shown in FIG. 2 , which is a diagram of a layer viewed from above.
- batches 28 are arranged longitudinally in the direction of the width of the package, in a first part 40 of the layer.
- the other six batches 28 are arranged longitudinally in the direction of the length of the package, in a second part 42 of the layer.
- a space 32 is here provided in the first part 40 , between the batches 28 .
- the layers of the package can be crossed.
- the first part 40 of a lower layer is arranged directly below the second part 42 of the layer located directly above this lower layer, and vice versa. This results in an alternation of the layer configurations in the vertical direction. This ensures that all the batches are in contact with a space 32 of cooling (when such spaces are present). It also assures the better stability of the package.
- the packs 26 can, for example, group 4 to 6 solid yeast products and can have a weight of 2 to 3 kg.
- the batches 28 can, for example, have a weight of 10 to 20 kg.
- the package 10 can, for example, have a total weight of 700 to 800 kg. The total weight can however exceed 800 kg, notably in the case in which the package may comprise more than five layers.
- the package 10 (of about 750 kg) may comprise five layers.
- Each pack 26 (of about 2.5 kg) may comprise five solid yeast products (cakes of yeast weighing approximately 500 g each).
- Each batch 28 (of about 15 kg) may comprise six packs 26 , preferably arranged in three rows of two packs.
- the packs 26 of a batch 28 are preferably tied by two connecting bands 30 essentially parallel and two other connecting bands 30 essentially parallel which cross over the preceding ones.
- Each layer may comprise ten batches 28 . This configuration of the package 10 provides a good compromise between maneuverability, optimal use of space, and stability.
- a lower interleaved element can be provided between the support element 12 and the lowest layer of the batches 28 .
- An upper interleaved element can be provided between the top of the outer covering 14 and the highest layer of the batches 28 .
- Such interleaved elements can be rigid and they allow solidifying the package 10 , which is particularly useful during its transport. Such interleaved elements can also be provided between the different layers of batches 28 , allowing thus a better stabilization of the package 10 , notably when spaces 32 are provided between the batches 28 . These different interleaved elements can also be provided for the purpose of absorbing moisture or resisting the moisture.
- the interleaved elements can be made of plastic; preferably, they have a low thermal insulation capacity in order not to compromise the cooling of the products.
- the package 10 described above can be obtained by a method of packaging solid yeast products which may comprise the following steps:
- the method can comprise further a step of grouping the solid yeast products into packs 26 in at least one packaging 22 .
- the method can further comprise a step of tying the packs 26 together in batches 28 , preferably by means of one or more connecting bands 30 , prior to placing on the support element 12 their wrapping the solid yeast products.
- spaces 32 can be provided between the batches 28 . This can be achieved by a particular arrangement of the batches 28 on the support element 12 . Conversely, during placing on the support element 12 the solid yeast products, the batches 28 can be tightened to one another.
- the batches 28 can be arranged on the support element 12 in a plurality of layers.
- the different steps of the packaging can be carried out with the aid of palletizing tools known in the prior art. It should also be noted that at least one part of the steps of such a packaging method can be carried out in a cold chamber, that is to say with an external temperature less than or equal to 15° C., preferably less than or equal to 10° C., and notably less than or equal to 5° C. In particular, the final step of placing outer covering 14 can be carried out in a cold chamber or before entry into a cold chamber.
- the resulting packaging 10 can be stored until its use at a storage temperature which is less than or equal to 15° C., preferably less than or equal to 10° C., preferably less than or equal to 5° C.
- the storage temperature is the external temperature to which the package is subjected (the temperature of the cold chamber) during at least 90% of the time, preferably during at least 95% or during at least 99% of the time. It is therefore not excluded that the package may be briefly subjected to a temperature above the aforementioned values, for example if it is moved from one cold chamber to another.
- the step of storing the package can comprise the transport of the package (at the aforementioned storage temperature).
- the storage time is preferably a period comprised between 1 day and 7 weeks, more particularly between 1 week and 7 weeks.
- the invention allows advantageously storing each solid yeast product in the package at a temperature (local or real) less than or equal to 15° C., preferably less than or equal to 12° C., and more particularly preferably less than or equal to 10° C. throughout all the storage time.
- the solid yeast products can be used for the production of bread-making products and notably for making bread, pastries, sweetened dough products and/or pizza dough.
- the first package conforms to FIGS. 1 and 2 , with a plastic support element.
- the package comprises five layers of ten batches, the batches which may comprise six packs each (in three rows of two packs).
- the packs of a batch are tied together by four crossed bands.
- Each pack comprised five solid yeast products, and had a weight of approximately 2.5 kg. Spaces were organized between the batches (cooling passages).
- the second package was identical to the first, but had no cooling passages. In other words, the batches were tightened to one another.
- the two packages were each provided with an outer covering composed of plastic film, covering the batches completely.
- the outer covering was made of linear low-density polyethylene having the following characteristics: thickness of 23.3 ⁇ m, elastic modulus of 85.5 N/mm 2 , tear resistance of 3000 mN.
- the cellophane used has a paper density of 33.5 g/m 2 and a thickness of 23.3 ⁇ m (it would also be possible to replace it with a cellophane having a paper density of 43 g/m 2 and a thickness of 29.9 ⁇ m).
- the two packages are respectively placed in a cold chamber and the temperature of the packages is monitored for eight days.
- the layers of the packages are numbered in ascending order from the bottom upwards (the first layer being in contact with the support element).
- the local temperature in the package (and therefore the temperature of the solid yeast products) was satisfactorily maintained at a level of less than 12° C. (and mainly less than 10° C.) throughout the storage period at each position in the package.
- the obtained cooling essentially does not depend on the presence or absence of the cooling passages.
- Tests were conducted to monitor the variation of the local temperature within packages using cardboard packagings which were stored in a cold chamber for eight days.
- the cardboard boxes used were Kaysersberg cardboard boxes with a 140 ⁇ B140 ⁇ 180 format, a paper density of 501.8 g/m 2 , a bursting strength of 730 kPa, a stacking strength of 5.4 kN/m, and a thickness of 2.8 mm, and Smurfit cardboard boxes with a 200 ⁇ 140 ⁇ 140 format, a paper density of 522 g/m 2 , a bursting strength of 1515 kPa, a ETC of 4.8 kN/m, and a thickness of 2.9 mm.
- FIGS. 4 and 5 The curves of temperature variation as a function of time are shown in FIGS. 4 and 5 .
- the table below shows a summary of the locations where the temperature was measured in order to provide the curves in FIGS. 4 and 5 :
- the cooling less effective than with the packages of Example 1 is generally observed, at the position of the intermediate layers.
- the plastic film prevents ventilation at the center of the package and cause unsatisfactory heating.
- a package ( 10 ) of solid yeast products comprising:
- the totality of the packagings ( 22 ) present between the solid yeast products and the outer covering ( 14 ) has a mass per unit surface area less than or equal to 200 g/m2.
- a method of packaging solid yeast products comprising the following steps:
- the totality of the packaging ( 22 ) present between the solid yeast products and the outer covering ( 14 ) has a mass per unit surface area less than or equal to 200 g/m2.
Abstract
The invention relates to packaging (10) for solid yeast products, such as: a supporting element (12); solid yeast products contained in one or more packages (22), supported by the supporting element (12); and an outer cover (14) retaining all of the solid yeast products contained in the packages (22) on the supporting element (12). According to the invention, all of the packages (22) located between the solid yeast products and the outer cover (14) may have a surface density no greater than 200 g/m2. The invention also relates to a method for packaging solid yeast products and to a method for preserving and using solid yeast products thus packaged.
Description
- This application is a continuation-in-part application of international patent application Serial No. PCT/IB2010/055727 filed 10 Dec. 2010, which published as PCT Publication No. WO 2011/073869 on 23 Jun. 2011, which claims benefit of French patent application Serial No. 09/58921 filed 14 Dec. 2009.
- The foregoing applications, and all documents cited therein or during their prosecution (“appln cited documents”) and all documents cited or referenced in the appln cited documents, and all documents cited or referenced herein (“herein cited documents”), and all documents cited or referenced in herein cited documents, together with any manufacturer's instructions, descriptions, product specifications, and product sheets for any products mentioned herein or in any document incorporated by reference herein, are hereby incorporated herein by reference, and may be employed in the practice of the invention. More specifically, all referenced documents are incorporated by reference to the same extent as if each individual document was specifically and individually indicated to be incorporated by reference.
- The present invention relates to a package of solid yeast products. It further relates to a method of packaging yeast products. It further relates to a method of storing and using solid yeast products.
- Yeast products, notably those available in solid form (particularly compressed yeast), are particularly sensitive to their storage conditions, notably the temperature, and are particularly exposed to contamination. They are thus products which are difficult to package, and which require storage conditions which allows the maintenance of both their microbiological qualities and their performance (notably in terms of fermentation power) in order to secure the organoleptic quality of the bread-making products prepared from them.
- In fact, the storage of solid yeast products in inappropriate conditions, or changes in the storage conditions, may have effects on yeast metabolism level. Therefore, an increase of the fermentation metabolism and/or respiratory metabolism causes a considerable production of gas and spontaneous heating of the products. This may lead to a degradation of the microbiological quality and the performance (notably in terms of fermentation power) of the yeast products, and therefore a degradation of the organoleptic qualities of the bread-making products obtained from them.
- In particular, a rise in the surrounding temperature can result in an increase in the metabolism of yeasts, itself leading to a supplementary evolution of heat. In this way, an undesirable “chain reaction” can be established; it is therefore useful to provide packaging for solid yeast products which allows efficient cooling.
- For example, there are known solid yeast products, also called “breads” (“pains”), either packaged individually in paper or left unpackaged, which are then grouped together and wrapped to form what are known as packs, protected with cellophane. Typically, the packs have a weight of approximately 2.5 kg. Typically, the packs are then grouped in sets of four in cardboard boxes having a weight of approximately 10 kg each. The boxes are finally palletized in crossed layers to form a package.
- Since cardboard is a good thermal insulator, the method of packaging solid yeast products used at present has the drawback of not allowing completely satisfactory cooling of the solid yeast products.
- In order to reduce this drawback, short bands are generally provided on the tops of the boxes in order to create an opening to facilitate contact with the external air; and, there is no overall packaging of the boxes on the pallet. However, this leads to risks of contamination of the products. Furthermore, the degree of cooling of the solid yeast products is not entirely satisfactory.
- There is thus a real need to provide packaging which can preserve and maintain the qualities of solid yeast products, by allowing notably satisfactory cooling of the solid yeast products while reducing the risks of their contamination.
- Citation or identification of any document in this application is not an admission that such document is available as prior art to the present invention.
- The invention firstly relates to a package of solid yeast products which may comprise:
-
- a support element;
- solid yeast products contained in one or more packagings, supported by the support element;
- an outer covering maintaining the whole solid yeast products contained in the packagings on the support element;
wherein the totality of the packagings present between the solid yeast products and the outer covering may have a mass per unit surface area less than or equal to 200 g/m2.
- According to one embodiment, the totality of the packagings present between the solid yeast products and the outer covering may have:
-
- a mass per unit surface area less than or equal to 150 g/m2, preferably less than or equal to 100 g/m2, and more particularly preferably less than or equal to 80 g/m2; and/or
- a thickness less than or equal to 150 μm, preferably less than or equal to 120 μm, and more particularly preferably less than or equal to 90 μm.
- According to one embodiment, the packagings may be made of materials chosen from cellophane, paper, food-grade plastic film, and textile, and preferably chosen from cellophane and paper.
- According to one embodiment, the outer covering may be made of a stretchable plastic material, preferably single-stretched or double-stretched polyethylene.
- According to one embodiment, the solid yeast products may be grouped in packs, each pack being contained in at least one packaging, and the packs may be preferably grouped into batches, the packs of each batch may be preferably tied between them, preferably by means of one or more connecting bands.
- According to one embodiment:
-
- spaces may be provided between at least one part of the batches; or
- the whole batches may be arranged without spaces between them.
- According to one embodiment, the batches may be positioned on the support element in a plurality of superimposed layers.
- According to one embodiment, the package may comprise five layers, and:
-
- each layer may comprise ten batches;
- each batch may comprise six packs, preferably distributed in three rows of two packs each, the packs of each batch being preferably tied by two connecting bands essentially parallel and two connecting bands other essentially parallel which cross over the preceding ones; and
- each pack may comprise five solid yeast products.
- According to one embodiment, the solid yeast products may be compressed yeast, preferably which may comprise 27% to 34% of dry matter.
- The invention also relates to a method of packaging solid yeast products, which may comprise the following steps:
-
- the provision of a support element;
- the packaging of solid yeast products in one or more packagings;
- the placing on the support element of the solid yeast products contained in the packagings;
- the placing of an outer covering around the whole solid yeast products contained in the packagings;
and wherein the totality of the packagings present between the solid yeast products and the outer covering may have a mass per unit surface area less than or equal to 200 g/m2.
- According to one embodiment, the totality of the packagings present between the solid yeast products and the outer covering may have:
-
- a mass per unit surface area less than or equal to 150 g/m2, preferably less than or equal to 100 g/m2, and more particularly preferably less than or equal to 80 g/m2; and/or
- a thickness less than or equal to 150 μm, preferably less than or equal to 120 μm, and more particularly preferably less than or equal to 90 μm.
- According to one embodiment:
-
- the packagings are made of materials chosen from cellophane, paper, food-grade plastic film, and textile, and preferably chosen from cellophane and paper; and/or
- the outer covering is made of a stretchable plastic material, preferably single-stretched or double-stretched polyethylene.
- According to one embodiment, the method may comprise, before the step of placing on the support element the solid yeast products contained in the packagings:
-
- a step of grouping the solid yeast products into packs, each pack being contained in at least one packaging; and
- a step of grouping the packs into batches, the packs of each batch being preferably tied between them, preferably by means of one or more connecting bands;
and, preferably, the step of placing on the support element the solid yeast products contained in the packagings may comprise the placing of the batches on the support element in superimposed layers.
- In one embodiment, when placing on the support element the solid yeast products contained in the packagings:
-
- spaces are provided between the batches; or
- the whole batches are arranged without spaces between them.
- In one embodiment, the solid yeast products are compressed yeast, preferably which may comprise 27% to 34% of dry matter.
- The invention also relates to a method for storing and using solid yeast products, which may comprise the following steps:
-
- packaging solid yeast products in a package as described above, preferably according to a packaging method described above;
- storing said package of solid yeast products, until their use, at an external temperature less than or equal to 15° C., preferably less than or equal to 10° C., and more particularly preferably less than or equal to 5° C.;
- using at least one of the solid yeast products.
- According to one embodiment, the solid yeast products are transported during the storage step, and the storage step preferably has a duration comprised between one day and 7 weeks, and preferably between one week and 7 weeks.
- According to one embodiment, the temperature of each solid yeast product remains less than or equal to 15° C., preferably less than or equal to 12° C., and more particularly preferably less than or equal to 10° C. during the storage step.
- According to one embodiment, at least one solid yeast product is used for the production of a bread-making product.
- The present invention allows overcoming the drawbacks of the prior. It provides, more particularly, a package of solid yeast products which allows the cooling of the solid yeast products during their storage, while, at the same time, reducing the risks of contamination of the products. The maintenance of the microbiological quality and the performance of these products (notably their fermentation power) is thus achieved, together with the maintenance of the organoleptic qualities of the bread-making products made from the yeast products.
- This is achieved by means of the cardboard-box-free packaging of the solid yeast products, in other words by using only relatively thin packagings, wherein the whole wrapped solid yeast products is maintained on a support element by means of an outer covering.
- Thus the package according to the invention provides a lower level of thermal insulation than that of the prior art, in relation to the solid yeast products. It therefore allows a better cooling of the solid yeast products, while avoiding problems of contamination.
- According to certain specific embodiments, the invention also has one, or preferably more than one, of the advantageous characteristics listed below.
-
- In prior art packages, it is essential to provide spaces between the cardboard boxes to form cooling passages assuring heat exchange between the solid yeast products contained in the cardboard boxes and the air flowing through the passages. The invention allows being dispensed of the cooling passages if desired, this allowing increasing the stability of the package to be increased, particularly during transport.
- In prior art packages, it is essential to provide a bonding of the batches of products between them and on the pallet (using palletizing adhesive), in order to maintain the wholebatches in place on the pallet. However, the presence of adhesive increases the risk of contamination of the products. The invention allows being dispensed of any bonding of the product batches between them and on the pallet, and therefore limits the risk of contamination.
- A packaging using cardboard box requires the customer to remove and fold the cardboard boxes. The cardboard boxes must then be stored, sent to a collecting point and compacted, and the collections must be supervised. These operations generate labor costs and waste management costs which are greatly reduced by the use of packaging according to the invention.
- Packaging enclosures made of materials with a high mass per unit surface area, such as cardboard, do not help to reduce packaging according to the current law. The packaging of the invention therefore allows a better protection of the environment than the prior art packaging.
- In food production facilities, cardboard is criticized as a critical potential factor in cross-contamination. It often fails to be in conformity with the health regulations imposed to the users of the solid yeast products, notably baking enterprises. The package of the invention warranties a better hygiene, due to the absence of utilization of cardboard box.
- Accordingly, it is an object of the invention to not encompass within the invention any previously known product, process of making the product, or method of using the product such that Applicants reserve the right and hereby disclose a disclaimer of any previously known product, process, or method. It is further noted that the invention does not intend to encompass within the scope of the invention any product, process, or making of the product or method of using the product, which does not meet the written description and enablement requirements of the USPTO (35 U.S.C. §112, first paragraph) or the EPO (Article 83 of the EPC), such that Applicants reserve the right and hereby disclose a disclaimer of any previously described product, process of making the product, or method of using the product.
- It is noted that in this disclosure and particularly in the claims and/or paragraphs, terms such as “comprises”, “comprised”, “comprising” and the like can have the meaning attributed to it in U.S. Patent law; e.g., they can mean “includes”, “included”, “including”, and the like; and that terms such as “consisting essentially of” and “consists essentially of” have the meaning ascribed to them in U.S. Patent law, e.g., they allow for elements not explicitly recited, but exclude elements that are found in the prior art or that affect a basic or novel characteristic of the invention.
- These and other embodiments are disclosed or are obvious from and encompassed by, the following Detailed Description.
- The following detailed description, given by way of example, but not intended to limit the invention solely to the specific embodiments described, may best be understood in conjunction with the accompanying drawings.
-
FIG. 1 is a diagram of an example of a package according to the invention. -
FIG. 2 is a diagram of a detail of a package according to the invention. -
FIGS. 3-5 show the results of temperature tests conducted on different packages during their storage. The dates and times of the measurements are shown on the horizontal axis, and the results of the temperature measurements, in degrees Celsius, are shown on the vertical axis. - The invention relates to packaging of solid yeast products. Throughout the following text, the term “solid yeast product” refers to any product containing yeasts, which tends to conserve essentially its shape even when it is not in any kind of container. Thus solid yeast products are distinguished from liquid yeast products (yeast suspensions, yeast cream . . . ) and powdered yeast products (dried yeast). Preferably, solid yeast products contain live yeasts.
- Solid yeast products are generally in the form of compact blocks. Solid yeast products may be breads of compressed yeast. Solid yeast products contain preferably 27% to 34% of dry matter.
- Reference will now be made to
FIG. 1 , which presents a diagram of an example of apackage 10 according to the invention, viewed from the front. - The
package 10 of solid yeast products may comprise asupport element 12. Thesupport element 12 allows the supporting of the solid yeast products. It may have supportingfeet 13. It also generally may comprise a support plate or, in a preferred embodiment, a set of transverse and longitudinal bars or planks tied to each other. This second solution assures an air passage through the lower face of the package (between the bars of the support element 12) and therefore permits better cooling of the solid yeast products. - The support element can be of general parallelepipedal shape, which allows optimal arrangement of the package when it is stored with other packages. It can be a handling pallet, which allows the transport of the package by a trolley adapted for transport of pallets (a pallettrolley). The
support element 12 can be made of wood. A wooden support element has the advantage of low production cost. Wood can also allow some humidity absorption of humidity. Thesupport element 12 can be made of plastic material, which may be advantageous in case of significant condensation, since plastic is not affected by the presence of water. - The
package 10 may comprise anouter covering 14 maintaining the wholesolid yeast products on thesupport element 12. This outer covering 14 can be a plastic film applied around the whole solid yeast products so as to exert on the products a pressure which maintains them on thesupport element 12, and possibly maintaining them tightened between them. - The stacking of the solid yeast products on the
support element 12 defining an upper surface and a lateral surface (the latter being, for example, composed of four faces, if the stacking is of essentially parallelepipedal shape), the outer covering 14 covers whole the lateral surface of the stack, and if necessary also covers some or all of the upper surface thereof. - The
outer covering 14 can also be applied to apart 16 of thesupport element 12. If thesupport element 12 is of generally parallelepipedal shape, the packaging can be applied to anupper part 16 of the four lateral faces 18 of thesupport element 12, the solid yeast products being supported by theupper face 20 of thesupport element 12. Alternatively, connecting bands can be provided to surround theouter covering 14 and thesupport element 12, in order to tie them together. - The
outer covering 14 can, notably, be made of any plastic film intended for the packaging of food products. Theouter covering 14 can be made of a stretchable material, preferably a stretchable plastic material. It can, notably, be made of polyethylene and can, in particular, be made of single-stretched or double-stretched polyethylene. Theouter covering 14 can be heat-shrinkable. Theouter covering 14 can also be any film used in the methods of palletizing known in the prior art. According to a particular embodiment, theouter covering 14 is composed of a plastic film relatively permeable to gases and particularly to water vapor, in order to avoid the condensation of water on the surface of the covering and in order to allow the better cooling of the products. - The
package 10 may comprise one ormore packagings 22 between the solid yeast products and theouter covering 14. Apackaging 22 refers to any structure which surrounds or envelops a yeast product or a plurality of yeast products (which themselves may or may not be wrapped), that is to say, a structure which isolates or separates them from the outside. - An example 24 of a
packaging surface 22 is shown in bold broken lines inFIG. 1 . The individual solid yeast products which are located inside thepackagings 22 are not visible inFIG. 1 . - The packagings can be made of any solid material in the form of sheet or film which is capable of protecting the solid yeast products from any contact with the environment. This material can be partially gas-permeable, and even liquid-permeable, in order to avoid problems of swelling (due to the emission of gases) or of water condensation. Alternatively, an impermeable material may be chosen and small openings (or pores) may be provided to allow exchanges with the external environment. Preferably, the
packagings 22 are completely sealed (and are, in particular, impermeable to micro-organisms). Thepackagings 22 are preferably flexible, but can possibly be rigid. - A
packaging 22 can contain one or more solid yeast products directly, and/or can contain one or moreother packagings 22. Thus it is possible, for example, to group a plurality of solid yeast products together in at least one packaging, and to combine a plurality of these groups between them in at least another packaging. - Each solid yeast product is thus contained in, or surrounded by, at least one
packaging 22, and possibly a plurality of packagings. - Thus the
support element 12 does not support directly the solid yeast products, but supports thepackagings 22 which contain them. In the same way, theouter covering 14 does not maintain directly the solid yeast products on thesupport element 12, but it maintains thepackagings 22 which contain them. - All the
packagings 22 between the solid yeast products and theouter covering 14 have a mass per unit surface area (or “paper density”) less than or equal to 200 g/m2. In other words, eachpackaging 22 located inside theouter covering 14, and each structure corresponding to a packaging 22 (according to the definitions given above), has a mass per unit surface area of less than 200 g/m2. - Alternatively or additionally, all the
packagings 22 between the solid yeast products and theouter covering 14 have a thickness less than or equal to 150 μm. In other words, eachpackaging 22 located inside theouter covering 14, and each structure resembling a packaging 22 (according to the definitions given above), has a thickness less than or equal to 150 μm. - In other words, no packaging with a mass per unit surface area of more than 200 g/m2 is present inside the
outer covering 14; in particular, no cardboard packaging is present inside the outer covering 14 (cardboard being defined as having a mass per unit surface area of more than 224 g/m2). Alternatively, no packaging with a thickness of more than 150 μm is present inside theouter covering 14; in particular, no cardboard packaging is present inside the outer covering 14 (since cardboard is defined as having a thickness of more than 175 μm). - Consequently, the present description can also be read by replacing systematically the criterion of mass per unit surface area less than or equal to 200 g/m2, with the criterion of a thickness less than or equal to 150 μm.
- Preferably, the
outer covering 14 has the same characteristics of mass per unit surface area (or thickness) as thepackagings 22. - Because of the low paper density (or low thickness) of the
packagings 22, a good level of heat exchange is permitted between the solid yeast products and the external air, and thus good cooling of the solid yeast products. This better cooling is related to the possibility of isolating the solid yeast products more completely than in the prior art (the cardboard boxes being open in the prior art). This allows reducing the risk of contamination of the products. - Furthermore, the cooling passages between the packagings 22 are possible, but are not essential, according to the invention, by contrast with the prior art. More generally, the invention allows avoiding all the whole aforementioned drawbacks related to the presence of cardboard.
- The
outer covering 14 advantageously protects the solid yeast products against all contamination; the use of this outer covering 14 enclosing all the products is made possible by the absence of any packagings with a high paper density (cardboard) from the package. - Generally, as the paper density of the
packagings 22 is low and/or as the thickness of thepackagings 22 is low, the aforementioned advantages become more marked. Thus, the totality of thepackagings 22 between the solid yeast products and theouter covering 14 can have a mass per unit surface area which is less than or equal to 150 g/m2, preferably less than or equal to 120 g/m2, preferably less than or equal to 100 g/m2, preferably less than or equal to 80 g/m2, preferably less than or equal to 70 g/m2, preferably less than or equal to 60 g/m2, preferably less than or equal to 55 g/m2, preferably less than or equal to 50 g/m2, preferably less than or equal to 45 g/m2. Alternatively or additionally, the totality of thepackagings 22 between the solid yeast products and thepackaging 14 can have a thickness which is less than or equal to 120 μm, preferably less than or equal to 90 μm, preferably less than or equal to 70 μm, preferably less than or equal to 60 μm, preferably less than or equal to 50 μm, preferably less than or equal to 40 μm, preferably less than or equal to 35 μm. -
- The
packagings 22 can be made of cellophane and/or paper. Indeed, this is because these materials have satisfactory stiffness although they have a low mass per unit surface area and a low thickness. They are impermeable to micro-organisms and semi-permeable to gases and liquids. The cellophane can be transparent, which can allow inspecting visually the solid yeast products without removing them from the packaging. It is furthermore an advantageous material since it is not affected by humidity. Alternatively, thepackagings 22 can be made of partially permeable food-grade plastic material or of textile material. Typically, the solid yeast products can be distributed insingle packagings 22 made of cellophane, or in two superimposed (concentric) packagings 22, respectively made of cellophane and of paper. - In the embodiment shown in
FIG. 1 , the solid yeast products are grouped inpacks 26, eachpack 26 being inside a packaging 22 (or in two superimposed packagings 22). Thepacks 26 are grouped intobatches 28 in order to improve the stability of the package. Eachbatch 28 can be contained in a packaging, or, preferably, as shown inFIG. 1 , thebatches 28 can be formed by tying thepacks 26 by means of one or more connecting bands 30: thus this avoids the presence of supplementary packaging and facilitates the cooling of the products. In the example ofFIG. 1 , two of thebatches 28 have been highlighted by bold lines. - A connecting band is a long and narrow tying means which can be closed onto itself so as to encircle a plurality of
packs 26. Since it does not completely cover the surface of thebatch 28, the connectingband 30 is not considered to be apackaging 22. The connectingbands 30 can be made, for example, of paper, of plastic material, of cardboard or of textile material. The connectingbands 30 are preferably made of moisture-resistant material. The connectingbands 30 are sufficiently narrow not to disturb the cooling of the solid yeast products. Tying thepacks 26 with connectingbands 30 allows transporting thebatches 28 ofpacks 26 thus formed, with the connectingbands 30 forming handles. The connectingbands 30 can include means for - - The solid yeast products can be grouped into
packs 26 in such a way that thepacks 26 have an essentially parallelepipedal shape, with a length at least one and a half times, or preferably at least twice, as great as the width and/or the height. In this case, thepacks 26 are tied inbatches 28 in such a way that the lengths of thepacks 26 of abatch 28 lie in the same direction. This configuration confers a good degree of stability to eachbatch 28. - The
packs 26 can include a weld, notably if thepackagings 22 are made of cellophane. The packs can then be positioned head to tail in thebatches 28, in such a way that the welds of twopacks 26 are not in contact. This avoids that the frictions betweenpackagings 22 do not open the welds during the transport of thepackage 10. - As shown in the example of
FIG. 1 ,spaces 32 can be provided between thebatches 28. These spaces 32 (cooling passages) can improve the cooling of the solid yeast products. - Conversely, the
batches 28 can be tightened to one another. This configuration allows an optimal use of the surface area offered by thesupport element 12 and permits a greater stability during the transport of thepackage 10. - As shown in the example of
FIG. 1 , thebatches 28 can be arranged on thesupport element 12 in a plurality of layers. This allows a better use of the space above thesupport element 12. An example of package with tenbatches 28 per layer is shown inFIG. 2 , which is a diagram of a layer viewed from above. - In this example, four
batches 28 are arranged longitudinally in the direction of the width of the package, in a first part 40 of the layer. The other sixbatches 28 are arranged longitudinally in the direction of the length of the package, in a second part 42 of the layer. Aspace 32 is here provided in the first part 40, between thebatches 28. - As can be observed in
FIG. 1 , the layers of the package can be crossed. In other words, the first part 40 of a lower layer is arranged directly below the second part 42 of the layer located directly above this lower layer, and vice versa. This results in an alternation of the layer configurations in the vertical direction. This ensures that all the batches are in contact with aspace 32 of cooling (when such spaces are present). It also assures the better stability of the package. - The
packs 26 can, for example,group 4 to 6 solid yeast products and can have a weight of 2 to 3 kg. Thebatches 28 can, for example, have a weight of 10 to 20 kg. Thepackage 10 can, for example, have a total weight of 700 to 800 kg. The total weight can however exceed 800 kg, notably in the case in which the package may comprise more than five layers. - In the example of
FIG. 1 , the package 10 (of about 750 kg) may comprise five layers. Each pack 26 (of about 2.5 kg) may comprise five solid yeast products (cakes of yeast weighing approximately 500 g each). Each batch 28 (of about 15 kg) may comprise sixpacks 26, preferably arranged in three rows of two packs. Thepacks 26 of abatch 28 are preferably tied by two connectingbands 30 essentially parallel and two other connectingbands 30 essentially parallel which cross over the preceding ones. Each layer may comprise tenbatches 28. This configuration of thepackage 10 provides a good compromise between maneuverability, optimal use of space, and stability. - A lower interleaved element can be provided between the
support element 12 and the lowest layer of thebatches 28. An upper interleaved element can be provided between the top of theouter covering 14 and the highest layer of thebatches 28. These interleaved elements are not considered to be packagings 22 in the sense of the invention. - Such interleaved elements can be rigid and they allow solidifying the
package 10, which is particularly useful during its transport. Such interleaved elements can also be provided between the different layers ofbatches 28, allowing thus a better stabilization of thepackage 10, notably whenspaces 32 are provided between thebatches 28. These different interleaved elements can also be provided for the purpose of absorbing moisture or resisting the moisture. For example, the interleaved elements can be made of plastic; preferably, they have a low thermal insulation capacity in order not to compromise the cooling of the products. - The
package 10 described above can be obtained by a method of packaging solid yeast products which may comprise the following steps: -
- the provision of a
support element 12; - the packaging of solid yeast products in one or
more packagings 22; - the placing on the
support element 12 of the solid yeast products contained in thepackagings 22; and - the placing of an
outer covering 14 around the whole solid yeast products contained in thepackagings 22.
- the provision of a
- The method can comprise further a step of grouping the solid yeast products into
packs 26 in at least onepackaging 22. - The method can further comprise a step of tying the
packs 26 together inbatches 28, preferably by means of one or more connectingbands 30, prior to placing on thesupport element 12 their wrapping the solid yeast products. - When placing on the
support element 12 the solid yeast products,spaces 32 can be provided between thebatches 28. This can be achieved by a particular arrangement of thebatches 28 on thesupport element 12. Conversely, during placing on thesupport element 12 the solid yeast products, thebatches 28 can be tightened to one another. - When placing on the
support element 12 the solid yeast products, thebatches 28 can be arranged on thesupport element 12 in a plurality of layers. - The different steps of the packaging can be carried out with the aid of palletizing tools known in the prior art. It should also be noted that at least one part of the steps of such a packaging method can be carried out in a cold chamber, that is to say with an external temperature less than or equal to 15° C., preferably less than or equal to 10° C., and notably less than or equal to 5° C. In particular, the final step of placing
outer covering 14 can be carried out in a cold chamber or before entry into a cold chamber. - After the completion of such packaging method, the resulting
packaging 10 can be stored until its use at a storage temperature which is less than or equal to 15° C., preferably less than or equal to 10° C., preferably less than or equal to 5° C. - The storage temperature is the external temperature to which the package is subjected (the temperature of the cold chamber) during at least 90% of the time, preferably during at least 95% or during at least 99% of the time. It is therefore not excluded that the package may be briefly subjected to a temperature above the aforementioned values, for example if it is moved from one cold chamber to another.
- The step of storing the package can comprise the transport of the package (at the aforementioned storage temperature).
- The storage time (until use) is preferably a period comprised between 1 day and 7 weeks, more particularly between 1 week and 7 weeks.
- The invention allows advantageously storing each solid yeast product in the package at a temperature (local or real) less than or equal to 15° C., preferably less than or equal to 12° C., and more particularly preferably less than or equal to 10° C. throughout all the storage time.
- The solid yeast products can be used for the production of bread-making products and notably for making bread, pastries, sweetened dough products and/or pizza dough.
- Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined in the appended claims.
- The present invention will be further illustrated in the following Examples which are given for illustration purposes only and are not intended to limit the invention in any way.
- The following examples illustrate the invention without limiting it.
- 1. Material
- In this test, two packages according to the invention were used, and the variation of the local temperature inside the packages was measured by means of temperature probes while the packages were stored in a cold chamber.
- The first package conforms to
FIGS. 1 and 2 , with a plastic support element. The package comprises five layers of ten batches, the batches which may comprise six packs each (in three rows of two packs). The packs of a batch are tied together by four crossed bands. Each pack comprised five solid yeast products, and had a weight of approximately 2.5 kg. Spaces were organized between the batches (cooling passages). - The second package was identical to the first, but had no cooling passages. In other words, the batches were tightened to one another.
- The two packages were each provided with an outer covering composed of plastic film, covering the batches completely.
- The outer covering was made of linear low-density polyethylene having the following characteristics: thickness of 23.3 μm, elastic modulus of 85.5 N/mm2, tear resistance of 3000 mN.
- The cellophane used has a paper density of 33.5 g/m2 and a thickness of 23.3 μm (it would also be possible to replace it with a cellophane having a paper density of 43 g/m2 and a thickness of 29.9 μm).
- The two packages are respectively placed in a cold chamber and the temperature of the packages is monitored for eight days. In the following, the layers of the packages are numbered in ascending order from the bottom upwards (the first layer being in contact with the support element).
- 2. Results
- The curves of temperature evolution as a function of time are shown in
FIG. 3 . The table below provides a summary of the locations where the temperature was measured: -
References in the FIG. Nature of the curve 50 Temperature at the center of the first package 52 Temperature at the center of the second package 54 Temperature in the fifth layer of the second package 56 Temperature in the first layer of the second package 58 Temperature in the first layer of the first package 60 Ambient temperature in the first room 62 Ambient temperature in the second room - It can be observed that the local temperature in the package (and therefore the temperature of the solid yeast products) was satisfactorily maintained at a level of less than 12° C. (and mainly less than 10° C.) throughout the storage period at each position in the package.
- Furthermore, the obtained cooling essentially does not depend on the presence or absence of the cooling passages.
- 1. Material
- Tests were conducted to monitor the variation of the local temperature within packages using cardboard packagings which were stored in a cold chamber for eight days.
- These packages were arranged in a similar way to the packages of Example 1, except that they have ten layers of cardboard boxes, each containing four packs.
- The cardboard boxes used were Kaysersberg cardboard boxes with a 140×B140×180 format, a paper density of 501.8 g/m2, a bursting strength of 730 kPa, a stacking strength of 5.4 kN/m, and a thickness of 2.8 mm, and Smurfit cardboard boxes with a 200×140×140 format, a paper density of 522 g/m2, a bursting strength of 1515 kPa, a ETC of 4.8 kN/m, and a thickness of 2.9 mm.
- Each of the packages, shown as A to D below, also had distinctive properties which are summarized in the table below.
-
Package Special features A Presence of an outer covering (plastic film) covering all the cardboard boxes No cooling passages B No outer covering No cooling passages C Presence of an outer covering Presence of cooling passages D No outer covering Presence of cooling passages - 2. Results
- The curves of temperature variation as a function of time are shown in
FIGS. 4 and 5 . The table below shows a summary of the locations where the temperature was measured in order to provide the curves inFIGS. 4 and 5 : -
References in the FIGS. Nature of the curve 64 Temperature in the 6th layer of package B 66 Temperature in the 5th layer of package B 70 Temperature in the 6th layer of package A 72 Temperature in the 5th layer of package A 74 Temperature in the 10th layer of package A 76 Temperature in the 10th layer of package B 78 Ambient temperature in the cold chamber of package A 80 Ambient temperature in the cold chamber of package B 82 Temperature in the 6th layer of package C 84 Temperature in the 5th layer of package C 86 Temperature in the 6th layer of package D 88 Temperature in the 5th layer of package D 90 Temperature in the 10th layer of package C 92 Temperature in the 10th layer of package D 94 Ambient temperature in the cold chamber of package C 96 Ambient temperature in the cold chamber of package D - The cooling less effective than with the packages of Example 1 is generally observed, at the position of the intermediate layers.
- The presence of an outer covering on a package without cooling passage did not appear to cause any additional heating. However, alteration of the cardboard was found, due to excess moisture inside the covering.
- For the packages with cooling passages, the plastic film prevents ventilation at the center of the package and cause unsatisfactory heating.
- The invention is further described by the following numbered paragraphs:
- 1. A package (10) of solid yeast products comprising:
-
- a support element (12);
- solid yeast products contained in one or more packagings (22), supported by the support element (12);
- an outer covering (14) maintaining the whole solid yeast products contained in the packagings (22) on the support element (12);
- wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has a mass per unit surface area less than or equal to 200 g/m2.
- 2. The package (10) according to
paragraph 1, wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has: -
- a mass per unit surface area less than or equal to 150 g/m2, preferably less than or equal to 100 g/m2, and more particularly preferably less than or equal to 80 g/m2; and/or
- a thickness less than or equal to 150 μm, preferably less than or equal to 120 μm, more particularly preferably less than or equal to 90 μm.
- 3. The package (10) according to
paragraph - 4. The package (10) according to any one of
paragraphs 1 to 3, wherein the outer covering (14) is made of a stretchable plastic material, preferably single-stretched or double-stretched polyethylene. - 5. The package (10) according to any one of
paragraphs 1 to 4, wherein the solid yeast products are grouped in packs (26), each pack (26) being contained in at least one packaging (22), and the packs (26) are preferably grouped into batches (28), the packs (26) of each batch (28) being preferably tied between them, preferably by means of one or more connecting bands (30). - 6. The package (10) according to
paragraph 5, wherein: -
- spaces (32) are provided between at least some of the batches (28); or
- the whole batches (28) are arranged without spaces between them.
- 7. The package (10) according to
paragraph - 8. The package (10) according to
paragraph 7, comprising five layers, wherein: -
- each layer comprises ten batches (28);
- each batch (28) comprises six packs (26), preferably distributed in three rows of two packs (26), the packs (26) of each batch (28) being preferably tied by two connecting bands (30) essentially parallel and two other connecting bands (30) essentially parallel which cross the preceding ones; and
- each pack (26) comprises five solid yeast products.
- 9. The package (10) according to any one of
paragraphs 1 to 8, wherein the solid yeast products are compressed yeast, preferably comprising 27% to 34% of dry matter. - 10. A method of packaging solid yeast products, comprising the following steps:
-
- the provision of a support element (12);
- the packaging of solid yeast products in one or more packagings (22);
- the placing on the support element (12) of the solid yeast products contained in the packagings (22);
- the placing of an outer covering (14) around the whole solid yeast products contained in the packagings (22);
- wherein the totality of the packaging (22) present between the solid yeast products and the outer covering (14) has a mass per unit surface area less than or equal to 200 g/m2.
- 11. The method according to
paragraph 10, wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has: -
- a mass per unit surface area less than or equal to 150 g/m2, preferably less than or equal to 100 g/m2, and more particularly preferably less than or equal to 80 g/m2; and/or
- a thickness less than or equal to 150 μm, preferably less than or equal to 120 μm, and more particularly preferably less than or equal to 90 μm.
- 12. The method according to
paragraph -
- the packagings (22) are made of materials chosen from cellophane, paper, food-grade plastic film, and textile, and preferably chosen from cellophane and paper; and/or
- the outer covering (14) is made of a stretchable plastic material, preferably single-stretched or double-stretched polyethylene.
- 13. The method according to any one of
paragraphs 10 to 12, comprising, before the step of placing on the support element (12) the solid yeast products contained in the packagings (22): -
- a step of grouping the solid yeast products into packs (26), each pack being contained in at least one packaging (22); and
- a step of grouping the packs (26) into batches (28), the packs (26) of each batch (28) being preferably tied between them, preferably by means of one or more connecting bands (30);
and wherein, preferably, the step of placing on the support element (12) the solid yeast products contained in the packagings (22) comprises the placing of the batches (28) on the support element (12) in superimposed layers.
- 14. The method according to
paragraph 13, wherein, when placing on the support element (12) the solid yeast products contained in the packagings (22), -
- spaces (32) are provided between the batches (28); or
- the whole batches (28) are arranged without spaces between them.
- 15. The packaging method according to any one of
paragraphs 10 to 14, wherein the solid yeast products are compressed yeast, preferably comprising 27% to 34% of dry matter. 16. A method of storing and using solid yeast products, comprising the following steps: -
- packaging solid yeast products in a package (10) according to any one of
paragraphs 1 to 9, preferably by a packaging method according to any one ofparagraphs 11 to 15; - storing said package (10) of solid yeast products, until their use, at an external temperature less than or equal to 15° C., preferably less than or equal to 10° C., and more particularly preferably less than or equal to 5° C.;
- using at least one of the solid yeast products.
- packaging solid yeast products in a package (10) according to any one of
- 17. The method according to
paragraph 16, wherein the solid yeast products are transported during the storage step, and wherein the storage step has preferably a duration comprised between 1 day and 7 weeks, preferably between 1 week and 7 weeks. - 18. The method according to
paragraph 16 or 17, wherein the temperature of each solid yeast product remains less than or equal to 15° C., preferably less than or equal to 12° C., and more particularly preferably less than or equal to 10° C. during the storage step. - 19. The method according to any one of
paragraphs 16 to 18, wherein at least one solid yeast product is used for the production of a bread-making product. - Having thus described in detail preferred embodiments of the present invention, it is to be understood that the invention defined by the above paragraphs is not to be limited to particular details set forth in the above description as many apparent variations thereof are possible without departing from the spirit or scope of the present invention.
Claims (24)
1. A package (10) of solid yeast products comprising:
a support element (12);
solid yeast products contained in one or more packagings (22), supported by the support element (12);
an outer covering (14) maintaining the whole solid yeast products contained in the packagings (22) on the support element (12);
wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has a mass per unit surface area less than or equal to 200g/m2.
2. The package (10) according to claim 1 , wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has:
a mass per unit surface area less than or equal to 150 g/m2; and/or
a thickness less than or equal to 150 ÿm, preferably less than or equal to 120 ÿm.
3. The package (10) according to claim 1 , wherein the packagings (22) are made of materials chosen from cellophane, paper, food-grade plastic film, and textile.
4. The package (10) according to claim 1 , wherein the outer covering (14) is made of a stretchable plastic material.
5. The package (10) according to claim 1 , wherein the solid yeast products are grouped in packs (26), each pack (26) being contained in at least one packaging (22), and the packs (26) are preferably grouped into batches (28), the packs (26) of each batch (28) being preferably tied between them, preferably by means of one or more connecting bands (30).
6. The package (10) according to claim 5 , wherein:
spaces (32) are provided between at least some of the batches (28); or
the whole batches (28) are arranged without spaces between them.
7. The package (10) according to claim 5 , wherein the batches (28) are arranged on the support element (12) in a plurality of superimposed layers.
8. The package (10) according to claim 7 , comprising five layers, wherein:
each layer comprises ten batches (28);
each batch (28) comprises six packs (26); and
each pack (26) comprises five solid yeast products.
9. The package (10) according to claim 1 , wherein the solid yeast products are compressed yeast.
10. A method of packaging solid yeast products, comprising the following steps:
the provision of a support element (12);
the packaging of solid yeast products in one or more packagings (22);
the placing on the support element (12) of the solid yeast products contained in the packagings (22);
the placing of an outer covering (14) around the whole solid yeast products contained in the packagings (22);
wherein the totality of the packaging (22) present between the solid yeast products and the outer covering (14) has a mass per unit surface area less than or equal to 200 g/m2.
11. The method according to claim 10 , wherein the totality of the packagings (22) present between the solid yeast products and the outer covering (14) has:
a mass per unit surface area less than or equal to 150 g/m2, preferably less than or equal to 100 g/m2; and/or
a thickness less than or equal to 150 ÿmm.
12. The method according to claim 10 , wherein:
the packagings (22) are made of materials chosen from cellophane, paper, food-grade plastic film, and textile; and/or
the outer covering (14) is made of a stretchable plastic material.
13. The method according to claim 10 , comprising, before the step of placing on the support element (12) the solid yeast products contained in the packagings (22):
a step of grouping the solid yeast products into packs (26), each pack being contained in at least one packaging (22); and
a step of grouping the packs (26) into batches (28), the packs (26) of each batch (28) being preferably tied between them.
14. The method according to claim 13 , wherein, when placing on the support element (12) the solid yeast products contained in the packagings (22),
spaces (32) are provided between the batches (28); or
the whole batches (28) are arranged without spaces between them.
15. The packaging method according to claim 10 , wherein the solid yeast products are compressed yeast.
16. A method of storing solid yeast products, comprising the following steps:
packaging solid yeast products in a package (10) according to claim 1 ,
and storing at an external temperature less than or equal to 15° C. said package of solid yeast products until use.
17. The method according to claim 16 , wherein the solid yeast products are transported during the storage step, and wherein the storage step has a duration comprised between 1 day and 7 weeks.
18. The method according to claim 16 , wherein the temperature of each solid yeast product remains less than or equal to 15° C. during the storage step.
19. The method according to claim 16 , wherein at least one solid yeast product is used for the production of a bread-making product.
20. The package according to claim 8 , wherein:
each layer comprises ten batches (28);
each batch (28) comprises six packs each batch (28) comprises six packs (26), distributed in three rows of two packs (26), the packs (26) of each batch (28) being tied by two connecting bands (30) essentially parallel and two other connecting bands (30) essentially parallel which cross the preceding ones;
each pack (26) comprises five solid yeast products.
21. The package (10) according to claim 9 , wherein the solid yeast products are compressed yeast and comprise 27% to 34% of dry matter.
22. The method according to claim 10 , comprising, before the step of placing on the support element (12) the solid yeast products contained in the packagings (22):
a step of grouping the solid yeast products into packs (26), each pack being contained in at least one packaging (22); and
a step of grouping the packs (26) into batches (28), the packs (26) of each batch (28) being tied between them;
and wherein the step of placing on the support element (12) the solid yeast products contained in the packagings (22) comprises the placing of the batches (28) on the support element (12) in superimposed layers.
23. The method according to claim 22 , wherein the packs (26) of each batch (28) being tied between them by means of one or more connecting bands (30).
24. A method of storing solid yeast products comprising performing the packaging method of claim 11 to obtain packaged solid products and storing at an external temperature less than or equal to 15° C. said packaged solid yeast products until use.
Priority Applications (1)
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FR0958921A FR2953815B1 (en) | 2009-12-14 | 2009-12-14 | PACKAGING OF SOLID YEAST PRODUCTS WITHOUT CARDBOARD |
FR09/58921 | 2009-12-14 | ||
PCT/IB2010/055727 WO2011073869A1 (en) | 2009-12-14 | 2010-12-10 | Cardboard-box-free packaging of solid yeast products |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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US9550613B2 (en) | 2015-03-17 | 2017-01-24 | The Procter & Gamble Company | Optimized array of inter-connected palletized products |
US9598213B2 (en) | 2015-03-17 | 2017-03-21 | The Procter & Gamble Company | Array of inter-connected palletized products |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US9550613B2 (en) | 2015-03-17 | 2017-01-24 | The Procter & Gamble Company | Optimized array of inter-connected palletized products |
US9598213B2 (en) | 2015-03-17 | 2017-03-21 | The Procter & Gamble Company | Array of inter-connected palletized products |
US9926120B2 (en) | 2015-03-17 | 2018-03-27 | The Procter & Gamble Company | Array of inter-connected palletized products |
Also Published As
Publication number | Publication date |
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CN102725394A (en) | 2012-10-10 |
FR2953815A1 (en) | 2011-06-17 |
FR2953815B1 (en) | 2012-02-03 |
PL2513289T3 (en) | 2017-04-28 |
WO2011073869A1 (en) | 2011-06-23 |
RU2566273C2 (en) | 2015-10-20 |
US20170036834A1 (en) | 2017-02-09 |
EP2513289A1 (en) | 2012-10-24 |
CN102725394B (en) | 2015-09-09 |
US9828155B2 (en) | 2017-11-28 |
EP2513289B1 (en) | 2016-12-07 |
MX2012006841A (en) | 2012-09-07 |
RU2012129687A (en) | 2014-01-27 |
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