US20130004624A1 - Cardboard-Box-Free Packaging Of Solid Yeast Products - Google Patents

Cardboard-Box-Free Packaging Of Solid Yeast Products Download PDF

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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
Application number
US13/495,354
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English (en)
Inventor
Jean-Pierre Chassard
Stéphane Lacroix
Bernard Stadler
Sophie Schneider
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Lesaffre et Cie SA
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Individual
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Publication date
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Assigned to LESAFFRE ET COMPAGNIE reassignment LESAFFRE ET COMPAGNIE ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: LACROIX, STEPHANE, CHASSARD, JEAN-PIERRE, SCHNEIDER, SOPHIE, STADLER, BERNARD
Publication of US20130004624A1 publication Critical patent/US20130004624A1/en
Priority to US15/288,314 priority Critical patent/US9828155B2/en
Abandoned legal-status Critical Current

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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.

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US13/495,354 2009-12-14 2012-06-13 Cardboard-Box-Free Packaging Of Solid Yeast Products Abandoned US20130004624A1 (en)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
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 examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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EP2513289A1 (fr) 2012-10-24
RU2566273C2 (ru) 2015-10-20
FR2953815B1 (fr) 2012-02-03
EP2513289B1 (fr) 2016-12-07
CN102725394B (zh) 2015-09-09
CN102725394A (zh) 2012-10-10
US9828155B2 (en) 2017-11-28
WO2011073869A1 (fr) 2011-06-23
FR2953815A1 (fr) 2011-06-17
US20170036834A1 (en) 2017-02-09
RU2012129687A (ru) 2014-01-27
PL2513289T3 (pl) 2017-04-28
MX2012006841A (es) 2012-09-07

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