Mat for supporting cakes and sweets and method for manufacturing thereof

Abstract

 A mat for cakes and/or sweets, and the related production method, comprising a substantially flat main body (2) made of paper material including a peripheral band (3) extending along the peripheral extension of the main body (2); the peripheral band (3) has an end edge (4) not appropriate for contact with food; the main body (2) has an upper surface (5a) suitable for contact with food. The mat (1) further comprises a flap (7) disposed along the end edge (4). The flap (7) covers the end edge (4) and has a surface (7a) facing away from the end edge (4) that is suitable for contact with food.

Description

[0001] The present invention relates to a mat for supporting cakes and/or sweets and to a method of manufacturing the support itself.

[0002] In particular, the present invention is advantageously used in packaging and transport of cakes and/or sweets and for supporting the same during particular finishing processes such as flaming.

[0003] It is known that for packaging and transport of cakes and/or sweets, substantially flat supports or mats are used. These mats are preferably of circular or square shape. Generally they have the same shape as the cake.

[0004] The mat is generally made of a stiff paper material such as paperboard. In addition, said mat has an upper surface which is designed to come into contact with the cake and is coated with a film of plastic material suitable for food. The film is typically made of polyethylene.

[0005] First of all, the film is required to avoid the moisture possibly present in the cake to be absorbed by the paper material of the mat. In this way, wetting and therefore damaging of the mat is prevented.

[0006] In addition, the film avoids direct contact between the cake and paper material. In fact, the latter can contain impurities that for hygienic reasons must not reach the cake.

[0007] The film may be transparent. Frequently, the film is coloured or gilded and may have decorations to give the mat a pleasant aesthetic appearance.

[0008] Mats of the above described type have important drawbacks. In fact, said mats generally have an end edge along the peripheral extension of the mat itself. This end edge is formed through cutting of a sheet of paper material and is not coated with the film of plastic material. Frequently, the end edge can have unevennesses due to the fibres protruding from the material constituting the mat. In fact, paper material due to its nature has a tendency to fray. In this way it may happen that some fibres project from the end edge and separate therefrom.

[0009] First of all, this phenomenon makes the aesthetic qualities of the mat worse. In addition, exposure and/or separation of fibres gives rise to a serious decay in the hygienic qualities of the mat because the fibres can reach the cake and the possibly present impurities may contaminate it.

[0010] Finally, this type of mat may be inappropriate should the cake be submitted to particular finishing treatments. Sometimes, in fact, a flaming treatment is required. This operation consists in passing a flame over the upper and/or side surface of the cake coated with spread sugar to melt it. The treatment gives the cake a particular and pleasant aesthetic aspect.

[0011] However, during passage of the flame, the latter can lick the end edge of the mat and damage it. The flame in fact can burn or blacken the fibres appearing on said end edge. This gives rise to generation of an unpleasant smell and causes worsening of the aesthetic features of the mat.

[0012] To obviate the above drawbacks, mats have been proposed in which a peripheral portion thereof faces downwards. The portion taken up by the end edge is smaller with respect to the supporting plane of the cake. In this way, the end edge fully or partly constitutes the support surface of the mat as well.

[0013] While mats thus shaped limit said drawbacks, they however do not solve them completely. In fact, the end edge is only moved away from the cake. Consequently, it is not possible to exclude that the flame used for the flaming operation may lick the edge. In addition, since the end edge is still exposed to the surrounding atmosphere, the cellulose fibres separated from the edge can still easily reach the cake.

[0014] A further drawback resides in that the mat, being exclusively supported by its end edge, is subjected to undesirable deformations when the cake rests thereon. So, provision for further support points may be required.

[0015] Accordingly, the present invention aims at providing a mat for cakes and/or sweets capable of solving the above mentioned drawbacks.

[0016] In particular, it is an aim of the present invention to provide a mat for cakes and/or sweets partly or fully limiting exposure of the end edge thereof.

[0017] More particularly, it is an aim of the invention to provide a mat for cakes and/or sweets avoiding damages to the latter following finishing operations carried out on said cake and/or sweets when resting on the mat itself.

[0018] Another aim of the present invention is to provide a mat for cakes and/or sweets in which separation of fibres from the mat towards the surrounding atmosphere, which fibres can therefore reach the cake, is fully or partly avoided.

[0019] A still further aim of the invention is to provide a mat for cakes and/or sweets having good mechanical features without requiring that the mat itself should be made heavier.

[0020] Further features and advantages will become more apparent from the description of a preferred but not exclusive embodiment of a mat for cakes and/or sweets and a method of manufacturing the mat itself in accordance with the present invention. This description will be set out hereinafter with reference to the accompanying drawings given by way of non-limiting example, in which:

• Fig. 1 is a perspective view of the mat for cakes and/or sweets in accordance with the present invention;
• Fig. 2 is an elevation view in section of a detail of the mat seen in Fig. 1;
• Fig. 3a shows an elevation view in section of a detail of an alternative embodiment of the mat seen in Fig. 1, in a partly assembled condition;
• Fig. 3b is an elevation view in section of a detail of the alternative embodiment seen in Fig. 3a, in a fully assembled condition;
• Figs. 4, 5 and 6 are elevation views in section of a detail of further alternative embodiments of the mat seen in Fig. 1.

[0021] With reference to the drawings, a mat for cakes and/or sweets in accordance with the present invention has been generally identified with reference numeral 1.

[0022] It is emphasised that in the following specification reference will be explicitly made to cakes and/or sweets of substantially cylindrical shape. Therefore in this context the shape of mat 1 is substantially circular. However, the present invention also advantageously applies to cakes of any type and/or shape. Consequently the cake mat too can have any shape.

[0023] Mat 1 comprises a main body 2 preferably made of paper material, typically paperboard. The main body 2 is substantially flat and of circular shape and comprises a peripheral band 3 extending on the whole peripheral extension of same.

[0024] The peripheral band 3 comprises a flat ring 3a parallel to a flat portion 2a of the main body 2. The flat ring 3a is connected to the flat portion 2a of the main body 2 by an inclined annular portion 3b. Preferably, the annular portion 3b has an inclination up to 90° with respect to the flat portion 2a. The peripheral band 3 is made unitary with the rest of the main body 2 of mat 1.

[0025] In one embodiment not shown the main body 2 is provided to be fully flat.

[0026] The peripheral band 3 has an end edge 4. This end edge 4 is formed as a result of a cutting operation of a sheet of paper material. In other words, the end edge 4 is defined at least by one portion of a side surface 2b of paper material of the main body 2.

[0027] The main body 2, inclusive of the peripheral band 3, has an upper surface 5a and a lower surface 5b. The lower surface 5b at least partly defines a supporting plane for mat 1.

[0028] Applied to the upper surface 5a of the main body 2 is a coating film 6. The latter is made of plastic material to be used for food, preferably polyethylene. In this way, the whole upper surface 5a of the main body 2 of the mat is suitable for contact with foodstuffs. The coating film 6 can be transparent or alternatively it can represent any pattern, logotype or decoration and preferably has a reflecting or metallised surface.

[0029] It is pointed out that no coating film 6 is applied to the end edge 4. Consequently, the end edge 4 is not suitable for contact with foodstuffs. In fact, the side surface 2b defining the end edge 4 is made of paper material.

[0030] Mat 1 further comprises a flap 7 disposed along the whole end edge 4. In detail, said flap 7 extends starting from the peripheral band 3 in the vicinity of an upper portion 4a of the end edge 4. Flap 7 is made of paper material, preferably in one piece with the main body 2. In an alternative embodiment (not shown in the figures), flap 7 can be applied to the main body 2 by means of adhesives. Flap 7 comprises an upper surface 7a that is the continuation of the upper surface 5a of the main body 2. Consequently, the upper surface 7a of flap 7 too is suitable for contact with foodstuffs and is generally coated with the coating film 6.

[0031] Flap 7 is folded downwards so that it at least partly covers at least the end edge 4. In other words, flap 7, once folded down, has said upper surface 7a suitable for contact with foods, facing away from the end edge 4. In this way, the side surface 2b of paper material constituting the end edge 4 is hidden and protected by flap 7 folded downwards.

[0032] In the embodiment shown in Figs. 3b and 5, flap 7 is folded down so as to fully or partly cover the end edge 4 alone. Flap 7 can bear against the end edge 4. Alternatively, it can be fastened to the end edge 4 by use of adhesive material.

[0033] In the embodiment shown in Fig. 4, flap 7 is folded down so that it fully covers the end edge 4 and also the lower surface 5b of the main body 2, but only partly. In the same manner as in the preceding case, flap 7 can only bear against the end edge 4 and the lower surface 5b, or said flap 7 can be fastened thereto by means of adhesive material.

[0034] In the embodiment shown in Fig. 5, the main body 2 is made of one piece construction.

[0035] In the embodiment shown in Figs. 1, 2, 3a, 3b and 4, the main body 2 comprises a first element 8 and a second element 9 that are mutually coupled. The second element 9 defines the upper surface 5a of the main body 2 to which the coating film 6 is applied.

[0036] In detail, the second flat element 9 has a bulkiness in plan view greater that that of the first element 8. In other words, with reference to the embodiment herein described, both the first 8 and second 9 elements are of circular shape. Therefore, in this case, the second element 9 has a radial bulkiness greater than the radial bulkiness of the first element 8.

[0037] The second element concentrically overlaps the first element 8. The first 8 and second 9 elements are attached to each other, preferably by use of an adhesive material.

[0038] Preferably, in the first element 8 the cellulose fibres have a major direction of orientation that is transverse to a direction of orientation of the cellulose fibres of the second element 9.

[0039] Said flap 7 is defined by a projecting portion 10 of the second element 9 jutting out relative to the first one 8. In this embodiment, said end edge 4 is defined by a side surface 8a of the first element 8.

[0040] In the embodiment shown in Figs. 1 and 2, flap 7 is wound upon itself to define at least one curl 11 covering the end edge 4 at least partly. In more detail, a plurality of cuts 12 preferably spaced apart the same distance from each other, is formed on flap 7. Cuts 12 divide flap 7 into a plurality of tabs 13 preferably of same width. Tabs 13 are folded upon themselves to form a plurality of curls 11. Flap 7 thus cut and folded, covers the end edge 4.

[0041] In a further embodiment, shown in Fig. 6, mat 1 comprises a main body 2 made of one piece construction. The main body 2 is devoid of flap 7. A peripheral portion 3c of the peripheral band 3 is folded downwards upon itself carrying out a rotation of about 180 degrees. In this way, the end edge 4 is adjacent to the lower surface 5b of the main body 2.

[0042] The present invention also relates to a method of manufacturing the above described mat 1 for cakes and/or sweets.

[0043] The method of manufacturing mat 1 according to the embodiment shown in Figs. 1 and 2 comprises the steps of providing a first sheet of paper material and a second sheet of paper material. There is also a preliminary step involving coupling of a coating film 6 to the second sheet.

[0044] Subsequently, the first sheet is cut to size to form the first flat element. The side surface 8a of the first element 8, as already said, defines the end edge 4 of mat 1. Likewise, the second sheet is cut to size to form the second element 9. In accordance with the described embodiment, by way of example only, the first 8 and second 9 elements are cut to a circular shape.

[0045] The second element 9 is then coupled to the first element 8 so as to form the main body 2 of mat 1. The last-mentioned step involves application of an adhesive substance to the first 8 or second 9 element and concentric superposition of the second element 9 on the first one 8.

[0046] The first 8 and second 9 elements are such coupled that it is no longer possible to distinguish the two elements 8, 9 from each other. In other words, the main body 2 appears as being made of one piece construction, with a thickness corresponding to the sum of the thickness of the two elements 8, 9 coupled together.

[0047] The main body 2 thus obtained is subsequently deformed by a pressing operation in order to obtain the peripheral band 3.

[0048] Finally, the method comprises the step of folding down flap 7 defined by the projecting portion 10 of the second element 9 with respect to the first element 8. The step of folding down flap 7 can be carried out by folding said flap 7 in such a manner that it rests on the end edge 4. Otherwise, flap 7 can be fastened to the end edge 4 by application of an adhesive material.

[0049] Alternatively, and in analogy with the embodiment shown in Figs. 1 and 2, the step of folding down flap 7 can involve the preliminary step of cutting flap 7 into a plurality of tabs 13 and folding them upon themselves so as to form respective curls 11 covering the end edge 4.

[0050] The method of manufacturing mat 1 in accordance with the embodiment shown in Fig. 6 comprises the steps of providing a sheet of paper material and laying the coating film 6 thereon. Subsequently, the sheet is cut to the desired size. In analogy with the embodiment shown in Fig. 6, this shape is circular. In this way, it is obtained a main body 2 with an upper surface 5a suitable for contact with food. The side surface 2b of the main body 2 thus obtained constitutes the end edge 4.

[0051] The main body 2 thus obtained is subsequently deformed by a pressing operation in order to obtain the peripheral band 3.

[0052] Finally, the method comprises the step of folding down a peripheral portion 3c of the peripheral band 3 thus obtained by causing rotation of same through about 180 degrees. In this way, the end edge 4 is brought under the main body 2 of mat 1.

[0053] A further final step may involve compression of a region in the vicinity of the folded portion 3c to make it thinner.

[0054] The invention achieves important advantages.

[0055] First of all, in all the embodiments herein described, exposure of the end edge 4 is definitely limited. In fact, in the embodiment shown in Fig. 6, edge 4 is always hidden, at least partly, by flap 7 or by the main body 2 itself.

[0056] In this way, the side surface 2b defining the end edge 4 and consisting of paper material unprotected by the coating film 6 is not exposed. Should mat 1 be used to support a cake that must be flamed, the flame used cannot reach the end edge 4 because said edge is protected by flap 7 or by the main body 2 itself.

[0057] A further advantage concerns the fact that flap 7 restricts or prevents a too great exposure of the fibres of paper material. As already said, the natural disintegration or crumbling of the paper material causes separation of particles of the material itself. Flap 7 fully or partly intercepts these particles and prevents these impurities from reaching the cake.

[0058] Finally, a further advantage consists in the good mechanical properties of mat 1. In fact, since it fully or partly rests on the lower surface 5b during use it has no tendency to become deformed and does not require further support points.

Claims

1. A mat for cakes and/or sweets, comprising:

- a substantially flat main body (2) made of paper material and including a peripheral band (3) extending along the peripheral extension of the main body (2); the peripheral band (3) having an end edge (4) not appropriate for contact with food; the main body (2) having an upper surface (5a) suitable for contact with food;

- a flap (7) disposed close to the end edge (4);

characterised in that the flap (7) covers at least partly at least the end edge (4) and has a surface (7a) facing away from the end edge (4) that is suitable for contact with food.

2. A mat as claimed in claim 1, characterised in that the flap (7) rests on the end edge (4).

3. A mat as claimed in claim 1 or 2, characterised in that the main body (2) further comprises a lower surface (5b) defining a supporting plane; the flap (7) also covering the lower surface (5b) at least partly.

4. A mat as claimed in anyone of the preceding claims, characterised in that the flap (7) is wound upon itself to define at least one curl (11) to cover the end edge (4) at least partly.

5. A mat as claimed in anyone of the preceding claims, characterised in that the flap (7) has a plurality of cuts (12) preferably spaced apart the same distance from each other and disposed at right angles to the end edge (4).

6. A mat as claimed in anyone of the preceding claims, characterised in that it further comprises a coating film (6) defining the upper surface (5a) and made of a plastic material suitable for food.

7. A mat as claimed in claim 6, characterised in that the end edge (4) is defined by a side surface (2b) of paper material of the main body (2); the end edge (4) being devoid of the coating film (6).

8. A mat as claimed in anyone of the preceding claims, characterised in that said main body (2) comprises a first element (8) and a second element (9) that are mutually coupled; the second element (9) having a bulkiness in plan view that is greater that that of the first element (8); the second element (9) including said upper surface (5a) facing upwards in a use condition of the mat (1); said mat (1) further comprising a coating film (6) associated with the upper surface (5a) and made of plastic material suitable for food; said end edge (4) being defined by a side surface (8b) of paper material of the first element (8); the end edge (4) being not covered with the coating film (6); said flap (7) being disposed along the peripheral extension of the main body (2) defined by a projecting portion (10) of the second element (9) with respect to the first element (8).

9. A mat as claimed in claim 8, characterised in that the first element (8) has a major orientation direction of the cellulose fibres transverse to an orientation direction of the fibres of the second element (9).

10. A mat as claimed in anyone of the preceding claims, characterised in that said end edge (4) is defined by a side surface (2b) of paper material of the main body (2); said mat further comprising a coating film (6) defining the upper surface (5a) and made of plastic material suitable for food; the end edge (4) being devoid of the coating film (6); a peripheral band (3) of the main body (2) extending along the whole peripheral extension of the main body (2); a peripheral portion (3c) of the peripheral band (3) being folded downwards through about 180 degrees so that the end edge (4) lies on the opposite side relative to the upper surface (5a) and faces the inside of the mat (1).

11. A method of manufacturing a mat for cakes and/or sweets, comprising the steps of:

- providing a first sheet of paper material and a second sheet of paper material covered with a coating film (6) made of plastic material for food;

- cutting the first sheet so as to obtain a first element (8) that, through a cutting section, defines an end edge (4) of a main body (2) of the mat (1);

- cutting the second sheet so as to obtain a second element (9) of substantially the same shape as the first element (8) and with a greater bulkiness in plan view than the first element (8);

- applying the second element (9) on top of the first element (8) so that the coating film (6) is opposite to the first element (8) in order to form the main body (2) and define a projecting flap (7) disposed at the end edge (4);

characterised in that it further comprises the step of folding down the flap (7) so as to cover the end edge (4).

12. A method as claimed in claim 11, characterised in that it further comprises the step of folding the flap (7) upon itself so as to form at least one curl (11).

13. A method as claimed in claim 12, characterised in that it further comprises the step of forming a plurality of cuts (12) on the flap (7) and folding down the flap (7) upon itself so as to form a plurality of curls (11).

14. A method as claimed in anyone of claims 11 to 13, characterised in that the step of applying the second element (9) on top of the first element (8) comprises the steps of disposing an adhesive substance between the first (8) and second (9) elements and superposing the first (8) and second (9) elements on each other.

Drawing