IT201900003259A1 - PACKAGING OF FOOD PRODUCTS - Google Patents

Description

DESCRIPTION

of the patent for industrial invention entitled:

"PACKAGING OF FOOD PRODUCTS"

TECHNICAL FIELD

The present invention relates to a package of food products.

BACKGROUND OF THE INVENTION

In the food sector, the need is felt to create containers capable of guaranteeing the preservation of food products for a desired period of time (so-called "shelf-life") and capable, at the same time, of speeding up their preparation for consumption.

In the so-called "fresh" food products sector, in particular in the "fresh" pasta sector, such as tortelli, tortellini or other egg pasta, the preservation of the organoleptic characteristics is extremely important, both to ensure a high quality product. quality, both to prevent the establishment of microbial loads.

With specific reference to the fresh food sector, there is at the same time felt the need to combine multiple products in the same package, for example a main product and its condiment, in order to speed up the preparation phase of the dish for final consumption.

The products that have been proposed up to now have not been able to reconcile these needs with the ease of preparation of a final dish that has quality organoleptic characteristics.

The purpose of the present invention is to provide a package of food products, which allows to overcome, at least partially, the drawbacks of the known art and is, at the same time, easy and economical to implement.

SUMMARY

According to the present invention, a package of food products is provided according to what is disclosed in the independent claim that follows and, preferably, in any one of the claims directly or indirectly dependent on the independent claim.

BRIEF DESCRIPTION OF THE FIGURES

The invention is described below with reference to the attached drawings, which illustrate non-limiting examples of implementation, in which:

Figure 1 is a perspective view of a package according to the present invention in a first configuration;

Figure 2 is a perspective view of the package of Figure 1 in a second conformation;

Figure 3 is a perspective view of the package of Figure 1 in a third conformation with a modification relative to the content;

Figure 4 is a perspective view of the package of Figure 1 in a fourth configuration;

Figure 5 is a perspective view of the package of Figure 1 in a fifth conformation;

- Figure 6 is a perspective view of a further embodiment of a package in accordance with the present invention in a storage condition;

Figure 7 is a perspective view of the package of Figure 6 in an operating condition; And

- Figures 8 and 9 show front views of the package in further operative configurations.

DETAILED DESCRIPTION

In Figure 1, 1 denotes as a whole a package of food products comprising a first compartment 4a; at least one second compartment 5a; at least one separator 3 (a tray) arranged between the first compartment 4a and the second compartment 5a; a food product P1 (in particular, a condiment), which is arranged in the first compartment 4a; and a determined quantity of a food product P2 (pasta), which is arranged in the second compartment 5a. In particular, the separator 3 is configured to keep the food products P1 and P2 separate.

The food product P2 is pasta, in particular fresh pasta such as, for example, tortelli, tortellini or other egg pasta. More specifically, P2 pasta is substantially raw.

The food product P1 comprises at least one component (is) selected from a group consisting of: a condiment (eg a sauce), a broth (consommé), a soup (and a combination thereof). In particular, the food product P1 comprises (is) a condiment (e.g. a gravy).

The P2 pulp has a moisture content of at least about 22% by weight with respect to the total weight of the determined quantity of the P2 pulp. The food product (the seasoning) P1 e comprises a certain amount of water. The sum by weight of the quantity of water determined and the humidity present in the P2 paste is at least about 1.3 times the total weight of the P2 paste.

It has been experimentally observed that, after having mixed the pasta P2 and the seasoning P1, it is surprisingly possible to cook the pasta P2 (eg by microwaves) in a short time in order to obtain a food with excellent organoleptic characteristics.

Advantageously but not necessarily, the sum by weight of the quantity of water determined and the humidity present in the paste P2 is up to about 3.3 (in particular, 2.6) times the total weight of the paste P2.

By “weight of the pasta” or “total weight of the pasta” we mean the weight of the P2 pasta without considering any additional components (for example, the stuffed pasta filling). Similarly, moisture and / or free water activity are considered only in relation to the pasta component without considering any additional components (for example, the stuffed pasta filling).

Advantageously but not necessarily, the determined quantity of P2 pasta has a humidity of at least about 24% (in particular, at least about 28%; more particularly, at least about 30%) by weight, with respect to the total weight of the pasta. P2.

In particular, the determined quantity of P2 pasta has a humidity of up to about 40% (in particular, up to about 37%) by weight, compared to the total weight of the P2 pasta.

According to some non-limiting forms of implementation, P2 paste has a free water activity (Aw) of at least about 0.85 (more precisely, at least about 0.89). In particular, paste P2 has a free water activity (Aw) from about 0.90 (more precisely, from 0.91) to about 0.98 (more precisely, at about 0.97).

Alternatively or in addition, the P2 paste has a free water activity (Aw) up to about 0.92 (in particular, up to about 0.91).

This text considers the free water activity (at 25 ° C e) measured in accordance with the provisions of ISO 18787: 2017.

As known, the free water activity is:

where is it:

• pv is the vapor pressure of the water inside the food (Pa)

• P <*> is the vapor pressure of pure water at the same temperature (Pa).

The percentage of humidity of the pasta 2 is measured by making (in accordance with what is usual) the ratio between the difference in the weight of an initial sample with the weight of the same sample subjected to drying (after weight variations are no longer observable) with respect to weight of the initial sample. In particular, the humidity of the paste is measured in accordance with ASTM C566.

Advantageously but not necessarily, the weight ratio between the said determined quantity of water and the determined quantity of P2 pasta is at least 1.

In this way it is possible to obtain a particularly efficient cooking.

According to some non-limiting embodiments, the weight ratio between said determined quantity of water and the determined quantity of paste P2 is up to 3 (in particular, up to 2.3; more particularly, up to 2, 2). In this way, better results are obtained from an organoleptic point of view.

Advantageously but not necessarily, the seasoning P1 has some fats; the weight ratio between said fats of the seasoning P1 and the pasta P2 is at least 0.1 (in particular, at least 0.15; in particular, up to 0.40).

Alternatively or in addition, the seasoning P1 has a quantity of fat of at least 5% (in particular, at least 7%; in particular, up to 25%) by weight, with respect to the total weight of the seasoning P1.

It has been experimentally observed that even the fats contribute to obtaining a homogeneous cooking of the pasta P2.

According to some non-limiting forms of implementation, P2 pasta consists mainly of: carbohydrates, water, proteins and fats.

In some cases (see Figure 3), in compartment 4a there is also (in addition to pasta P2) also vegetables. In particular, in this case, the vegetable is arranged above the paste P2.

In this text, when we say that something "mainly consists" of a group of components, we mean that the group of components is at least 80% (in particular, at least 90%) by weight of that something.

Advantageously but not necessarily, P2 pasta is obtained by combining semolina, water and eggs together.

More precisely, the paste P2 is obtained by combining together a first group of ingredients or a second group of ingredients; the first group of ingredients consists mainly of: semolina, water and eggs; the second group of ingredients consists mainly of: flour, semolina, water and eggs.

Advantageously but not necessarily, the package comprises at least one container comprising (more precisely of) a material suitable for microwave cooking (that is to say, capable of withstanding microwave cooking of its contents). In particular, the material comprises (is) a polymeric material (e.g. selected from PP and / or PET).

Referring in particular to figures 1 to 5, the package 1 comprises a container 2 having an access opening 2a to an internal volume; and a tray 3 housed inside the container 2, in which said tray 3 divides the internal volume into the first compartment 4a and into the second compartment 5a.

The compartment 4a is arranged below the tray 3 and the compartment 5a is arranged above the tray 3, which has a loading surface 3a on which the paste P2 is arranged.

The package 1 also comprises a gripping member (handle) 6 connected to the tray 3 according to a substantially fixed angle of attack so that, by inclining the gripping member 6, a corresponding inclination of the loading surface 3a of the tray 3 so as to at least partially remove the division between the first and second compartments 4a, 5a and allow at least partial transfer of the paste P2 into the first compartment 4a.

The term "substantially fixed" means that the connection between the tray 3 and the gripping member 6 is sufficiently rigid to support the weight of the second food product P2, without substantial deformations or variations in the angle of attack, when the tray 3 is manipulated by means of the gripping member 6. In this way, as shown in Figure 4, by tilting the gripping member 6 with respect to a reference direction, for example vertical, a corresponding controlled inclination of the surface is determined. load 3a of tray 3.

In one embodiment, the gripping member 6 has a slight curvature in the direction transversal to one of its lengths, in order to enjoy greater rigidity in correspondence with a connection area with the tray 3. Alternatively or in addition, it is possible confer sufficient rigidity by increasing the thickness of the material used to form the gripping member 6 and the tray 3. In this regard, the container 2, the tray 3 and the gripping member 6 are preferably made by molding material polymeric (e.g. PP and / or PET).

In particular, the container 2 is made of a material suitable for microwave cooking. More precisely, this material comprises (is) a polymeric material (e.g. selected from PP and / or PET).

The expression "controlled inclination" means that a user, by grasping and tilting the gripping member 6, is able to calibrate the rotation speed and the extent of the inclination of the loading surface 3a of the tray 3. In more detail and with reference to Figure 4, in use, the user grasps the gripping member 6 and inclines it towards an internal surface of a wall of the container 2, for example towards a wall 2b of the container 2, subjecting the tray 3 to a movement at least partially of rotation (in particular, at least partially of roto-translation; more particularly, at least partially pivoting) due to the connection with a substantially fixed angle of attack with respect to the gripping member 6.

In particular, following this (at least partially) rotation movement, the tray 3 moves from an operating condition, in which it divides the internal volume into the aforementioned compartments 4a, 5a (figures 1-3), to a disengagement condition , in which the division into two compartments is removed (Figures 4 and 5). At the same time, the (at least partially) rotation movement activated by the user by moving the gripping member 6 allows the transfer (more precisely, the unloading) of at least partial paste P2 placed on tray 3 in compartment 4a. Consequently, the paste P2 joins the food product P1 contained in the first compartment 4a. The rotation movement (at least partial) of the tray 3 allows an easy introduction of the pasta P2 inside the sauce, avoiding both the manipulation of the products outside the container, and the use of dishes or other auxiliary containers.

Advantageously, the gripping member 6 is connected at a predetermined distance from the center of gravity of the tray 3 to facilitate the unloading of the paste P2. In this way, following the application of a minimum force on the gripping member 6 by the user, the tray 3 is naturally induced to tilt and therefore to facilitate the unloading operation of the paste P2 placed on tray 3.

Furthermore, the gripping member 6 preferably has a hole (an opening) 6a (in particular circular) to allow a user to grip with a finger.

In some non-limiting cases, the tray 3 and the gripping member 6 are slidably inserted inside the container and the tray 3 is housed (made to measure) within the volume of the container 2.

According to some non-limiting forms of implementation (such as the one illustrated), the gripping member 6 is fixed on the perimeter of tray 3.

With particular reference to Figure 1, the package 1 advantageously comprises a closing element, for example a lid 7, to close the access opening 2a to the internal volume of the container 2. In other embodiments, the closure can be in the form of adhesive film or film.

According to some non-limiting embodiments, the internal volume contains (is filled with) an inert fluid, for example carbon dioxide, which is dispersed in both compartments 4a, 5a to extend the shelf life of the pasta P2 and the food product P1. For this purpose, as shown in the figures, the loading surface 3a of the tray 3 advantageously has a plurality of through openings, for example slots 8, to put the compartments 4a, 5a in fluid communication and simplify the fluid dispersion operation. inert in both compartments. In fact, the presence of the slots 8 allows the introduction of the inert fluid inside the second compartment 5a, since the fluid can subsequently autonomously pervade the first compartment 4a moving through the slots 8.

According to some non-limiting embodiments (see Figures 1-3), the gripping member 6 is entirely contained in the volume of the container 2, when the tray 3 is housed inside the container itself. In this way, the package 1 is easily transportable. In this way, moreover, the lid 7 is able to close the access opening 2a to the internal volume of the container without interfering with the gripping member 6.

According to some non-limiting embodiments (such as the one illustrated), the package 1 comprises a first series of ribs 30 positioned within the volume of the container 2 to support the tray 3 at a first distance from the bottom 2c of the container itself. Figures 1 and 2 show the tray 3 resting on the first series of ribs 30 and therefore abutting at a first distance from the bottom 2c of the container 2

In addition, the package 1 can comprise a second series of ribs 40 positioned within the volume of the container 2 to support the tray 3 at a second distance from the bottom 2c of the container 2 itself (Figure 3). In this way, it is possible to vary the dimensions of the compartments 4a, 5a, simply by selecting the series of ribs on which to rest the tray 3.

Advantageously, for this purpose, the tray 3 has selection means 50 for selecting the series of ribs on which to rest. Preferably, the selection means 50 comprise one or more notches 51 made on the perimeter of the tray 3, to allow the latter to selectively rest on the first series of ribs 30 or on the second series of ribs 40.

In other embodiments, the ribs can be replaced by notches or indentations with equivalent function. In the example shown, the ribs develop along the internal wall (s) 2b of the vessel 2.

In an alternative embodiment, the tray 3 is kept at a predetermined distance from the bottom 2c due to a tapering of the container 2 downwards.

With reference to the figures, an embodiment of a use of the container described above for the preservation of food products is now described. Use includes the stages of:

- open container 2 (when preparing for consumption);

- tilting the gripping member 6 (figure 4) towards an internal surface of at least one wall 2b of the container 2 to subject the tray 3 to an at least partially rotational (and controlled) movement so as to remove (at least partially) dividing the internal volume into two compartments 4a, 5a and transferring (at least partially) the pasta P2 onto the first food product P1 to prepare the dish.

Advantageously, the use also includes an extraction phase, during which the tray 3 is extracted from the container 2 (after the transfer of the paste P2 on the first food product P1).

According to some non-limiting forms of implementation, use also includes the phases of:

- close the access opening 2a of container 2 (after having transferred the paste P2 on the first food product P1); And

- heating the container 2, preferably by means of electromagnetic radiation (in particular, microwaves).

In this way, it is possible to cook P2 pasta quickly and obtaining good results from an organoleptic point of view.

Advantageously but not necessarily, the use includes a mixing phase, which is subsequent to the extraction phase and during which the paste P2 and the food product P1 are mixed together.

For example, the mixing phase takes place after the access opening 2a has been closed and foresees shaking the container 2.

Figures 6 to 9 illustrate a further embodiment of a package for food products indicated as a whole with the number 100.

In accordance with an embodiment of the invention, both containers 101, 102 are made of a material suitable for microwave cooking. More precisely, this material comprises (is) a polymeric material (e.g. selected from PP and / or PET).

The package 100 comprises a first container 101, which delimits the compartment 4a, and a second container 102, which delimits the compartment 5a. Each container 101 and 102 is provided with a respective opening 101a, 102a for accessing the compartment 4a and the compartment 5a and is suitable for housing the respective food products P1 and P2 (as defined above). More precisely, the first container 101 contains the seasoning P1 and the second container 102 contains the pasta P2.

With reference to Figure 1, the opening 101a, 102a of each container 101, 102 is closed (in particular, in a sealed way) by a respective closure element 101c, 102c, for example a lid, a film, a film, a lid or similar. In particular, if films, films or lids are used, they are advantageously heat-sealed onto the respective container. Advantageously, therefore, the closing elements 101c, 102c are independent from each other and can be individually removed, so as to allow the end user to access the contents of one or both of the containers 101, 102, for example to taste the products. food before preparation or to combine their contents.

In greater detail, the package 100 is therefore capable of assuming a storage condition, in which the containers 101, 102 are separated and closed by the respective closing elements 101c, 102c, so that the food products contained therein are preserved. from the external environment and are kept separate. In particular, in the storage condition, the containers 101, 102 are arranged superimposed on each other (Figure 6) and are preferably wrapped by a band (known per se and not shown) which keeps them mutually in position. This band is, for example, in cardboard.

With particular reference to Figure 7, the package 100 is also capable of assuming an operating configuration in which the user first opens the containers 101, 102 by disconnecting the respective closing elements 101c, 102c and subsequently couples the containers in correspondence with their respective access openings 101a, 102a.

In particular, both containers 101, 102 comprise respective edges 111, 112 arranged around the respective access openings 101a, 102a. In greater detail, the edges 111, 112 are shaped to mutually engage, so that the access openings of the containers face each other, so that, for example, the first container 101 is coupled in an inverted position on the second container 102. In in this way, the package 100 assumes an operating condition in which a chamber 103 is defined, also called "cooking chamber", whose containment volume is formed by the union of the internal volumes of the individual containers 101, 102 (or, more precisely, , of compartments 4a and 5a).

The food products P1 and P2 previously housed in the respective containers 101, 102 are thus gathered and enclosed inside the cooking chamber 103. Subsequently, the user can easily subject the package 100 thus configured to a heating phase, that is to say with the cooking chamber 103 already formed, for example by introducing the package inside a microwave oven.

Advantageously, therefore, the package allows both to store the food products 1, 2 separately (so-called "conservation condition" of the package 100), and to prepare and heat them already joined together (so-called "operating condition" of the pack 100).

According to an embodiment, the containers 101, 102 are coupled together in a stable manner. Advantageously, the stable coupling between the containers 101, 102 at the respective access openings 101a, 102a ensures that the overpressure (with respect to the external pressure) which develops inside the cooking chamber 103 following evaporation of a liquid component of food products, for example of the sauce, resulting from heating, does not cause the separation of the containers, causing the spillage of the food products. Therefore, the package 100 allows the user to cook food products without the risk of soiling himself or the surrounding environment, for example the internal space of a microwave oven.

Advantageously, the aforementioned stable coupling is obtained by having the edge 111 of the first container 101 counter-shaped to the edge 112 of the second container 102. More precisely, the edge 111 and the edge 112 are connected by means of a "snap" coupling (for example a portion of the edge 111 a seat of the edge 112 is inserted).

With reference to Figure 8, the access opening 101a of the first container 101 is shaped to receive a bottom 102d of the second container 102 to allow the latter to be housed (at least) partially in the internal volume of the first container 101. In this way , at the end of the preparation step, a user can grasp and manipulate the second container 102 by means of the first container 101.

With reference to Figures 6-9, the container 101 comprises a pair of knurled portions 105 to facilitate gripping by a user.

With reference to Figure 9, according to some non-limiting embodiments, a bottom 101d of the first container 101 can be housed in the access opening 102a of the second container 102, to close it (fluid-tight - seal it); a closing element 101c, for example a lid, a film or the like is connected to the first container 101 to close (in particular, in a sealed way) the access opening 101a. Unlike the previously described embodiments (as illustrated for example in Figure 6), there is therefore no second closure element 102c connected to the second container 102. Also in this case, however, the containers can be configured between a condition storage, in which the bottom 101d of the first container 101 is housed in the access opening 102a of the second container 102 (so as to close, in particular seal, the access opening 102a itself), and an operating condition in which the closing element 101c is disconnected from the first container 101 and in which the containers are coupled at the respective access openings 101a, 102a to form the aforementioned cooking chamber 103, according to the methods previously described and as shown in figure 7.

Further characteristics of the present invention will emerge from the following description of a merely illustrative and non-limiting example.

Example 1

This example describes some food products and their cooking.

1. First food package

A first package included 145 g of a sauce (condiment) with spinach and pine nuts and 140 g of raw tortelloni (pasta) filled with ricotta and spinach. The tortelloni and the sauce were separate from each other.

The sauce without solid component had a weight of 125 g, 23.73 g of fat, a percentage humidity of about 71.86% corresponding to about 89.82 grams of water.

The tortelloni without filling (therefore only the pastry) had a weight of 67.2 g.

The sauce and the tortelloni were mixed and cooked in microwave (750 W power) for 5 minutes.

The tortelloni were cooked.

2. Second food package

A second package included 255g of a pumpkin sauce (condiment) and 100g of raw riccioli (pasta without filling). The curls and the sauce were separated from each other.

The sauce without solid component had a weight of 210 g, 16.03 g of fat, a percentage humidity of about 83.14% corresponding to about 174.59 grams of water.

The sauce and the curls were mixed and cooked in the microwave (750 W power) for 5 minutes.

The curls turned out to be cooked.

3. Third food package

A third package included 290 g of a sauce (condiment) with peas and speck and 100 g of raw gemelli (pasta without filling). The twins and the sauce were separate from each other.

The sauce without solid component had a weight of 230 g, 21.58 g of fat, a percentage humidity of about 84.04% corresponding to about 193.29 grams of water.

The sauce and the twins were mixed and cooked in the microwave (750 W power) for 5 minutes.

The twins were found to be cooked

4. Fourth food pack

A fourth pack included 175 g of a buzzo and sage sauce (condiment) and 130 g of raw ravioli (pasta) filled with raw ham and with a particularly thin sheet. The ravioli and the sauce were separate from each other.

The sauce without solid component had a weight of 166 g, 27.93 g of fat, a percentage humidity of about 76.70% corresponding to about 127.33 grams of water.

The sauce and the ravioli were mixed and cooked in the microwave (750 W power) for 5 minutes.

The ravioli were cooked.

5. Fifth food pack

A fifth package included 245 g of a sauce (condiment) with speck and saffron and 100 g of raw fusilli (pasta without filling). The fusilli and the sauce were separate from each other.

The sauce without solid component had a weight of about 212 g, about 35.58 g of fat, a percentage humidity of about 76.12% corresponding to about 161.5 grams of water.

The sauce and the fusilli were mixed and cooked in microwave (750 W power) for 5 minutes.

The fusilli were cooked.

6. Organoleptic tests

The cooked pasta obtained as described above (paragraphs 1-5) were tested blindly by a group (panel) of three tasters with respect to the same pasta cooked with the traditional method in boiling water in a single solution (without pre-cooking). The panel was unable to distinguish (from an organoleptic and consistency point of view) the pasta cooked with the two procedures.

Claims (1)

R I V E N D I C A Z I O N I 1.- Packaging of food products comprising a first compartment (4a); at least one second compartment (5a); at least one separator (3, 101d, 102c) disposed between the first compartment (4a) and the second compartment (5a); a determined quantity of pasta (P2), which is arranged in the second compartment (5a) and has a moisture content of at least about 22% by weight with respect to the total weight of said determined quantity of pasta (P2); and a condiment (P1), which is disposed in the first compartment (4a) and comprises a determined quantity of water; the sum by weight of the said determined quantity of water and of the said humidity present in the pulp (P2) is about at least 1.3 times the total weight of the said determined quantity of pulp (P2). 2.- Packaging according to Claim 1, in which said paste (P2) is substantially raw. 3.- Packaging according to Claim 1 or 2, wherein said determined quantity of pasta (P2) has a humidity of at least about 24%, in particular at least about 28%, by weight with respect to the total weight of said quantity determined of pasta (P2). 4.- Packaging according to any one of the preceding claims, in which said determined quantity of pasta (P2) has a humidity of up to about 40% by weight with respect to the total weight of said determined quantity of pasta (P2); the sum by weight of said determined quantity of water and the humidity present in said determined quantity of pasta (P2) is up to about 3.3 times the total weight of said determined quantity of pasta (P2). 5.- Packaging according to any of the preceding claims, in which said paste (P2) has a free water activity (AW) of at least about 0.85, in particular up to 0.98. 6.- Packaging according to any of the preceding claims, in which the weight ratio between said determined quantity of water and said determined quantity of pasta (P2) is at least 1, and in particular up to 3. 7.- Packaging according to any one of the preceding claims, in which said dressing (P1) has a quantity of fat of at least 5% by weight, with respect to the total weight of the dressing (P1). 8.- Packaging according to any one of the preceding claims, in which the seasoning (P1) has some fats; the weight ratio between said fats of the seasoning (P1) and said determined quantity of pasta (P2) is at least 0.1. 9.- Packaging according to any one of the preceding claims, in which said paste (P2) consists mainly of: carbohydrates, water, proteins and fats. 10.- Packaging according to any one of the preceding claims, in which said paste (P2) is obtained by combining together a first group of ingredients or a second group of ingredients; the first group of ingredients consists mainly of: semolina, water and egg; the second group of ingredients consists mainly of: flour, semolina, water and egg. 11.- Packaging according to any one of the preceding claims, in which the first and second compartments (4a, 5a) are separated so that said pasta (P1) and said condiment (P2) are isolated from each other so as not to to be able to come into contact with each other when the package (1; 100) is in storage condition; in particular, said separator (101d, 102c) is impermeable and separates the first compartment (4a) and the second compartment (5a) from each other. 12.- Packaging according to any one of the preceding claims and comprising: - a first container (101), which delimits said first compartment and has a first access opening (101a); - a first closing element (101c) connected to the first container (101) to close the first access opening (101a); - a second container (102), which delimits said second compartment and has a second access opening (102a); - a second closing element (102c) connected to the second container (102) to close the second access opening (102a); said first and second container (101, 102) can be configured between a storage condition, in which they are separated and closed by the first and, respectively, by the second closure element (101c, 102c), and an operating condition in which the first and second closing elements (101c, 102c) are at least partially disconnected from the respective first and second containers (101, 102) and the latter are coupled together at the respective access openings (101a, 102a) to form a chamber (103) having a containment volume defined by the union of the internal volumes of the first and second container (101, 102); said chamber (103) being subject to a heating phase. 13.- Packaging according to any one of the preceding claims and comprising: - a first container (101), which delimits said first compartment and has an access opening (101a); - a first closing element (101c) connected to the first container (101) to close the access opening (101a); - a second container (102), which delimits said second compartment and has an access opening (102a); a bottom (101d) of the first container (101) being housed in the access opening (102a) of the second container (102), to close it; in which said containers (101, 102) are configurable between a storage condition, in which the bottom (101d) of the first container (101) is housed in the access opening of the second container (102), and an operating condition in in which the first closing element (101c) is disconnected from the first container (101) and the containers are coupled together at the respective access openings (101a, 102a) to form a chamber (103) having a containment volume defined by the union of the internal volumes of the containers (101, 102), said chamber being subject to a heating phase. 14.- Package according to any one of claims 1 to 10 and comprising a container (2) having an access opening (2a) to an internal volume; the said separator comprising a tray (3), which is housed inside the container (2) and divides the internal volume into the first compartment (4a) and into the second compartment (5a); the first compartment (4a) is arranged below the tray (3) and the second compartment (5a) is arranged above the tray (3); the tray (3) has a loading surface (3a) on which the dough (P2) is placed; the container (1) further comprises a gripping member (6) connected to the tray (3) according to a substantially fixed angle of attack so that, by inclining the gripping member (6), a corresponding inclination of the loading surface (3a) of the tray (3) so as to at least partially remove the division between the first and second compartments (4a, 5a) and allow at least partial transfer of the pulp (P2) into the first compartment (4a).