Cardboard-Box-Free Packaging Of Solid Yeast Products

Abstract

The invention relates to packaging (10) for solid yeast products, such as: a supporting element (12); solid yeast products contained in one or more packages (22), supported by the supporting element (12); and an outer cover (14) retaining all of the solid yeast products contained in the packages (22) on the supporting element (12). According to the invention, all of the packages (22) located between the solid yeast products and the outer cover (14) may have a surface density no greater than 200 g/m². The invention also relates to a method for packaging solid yeast products and to a method for preserving and using solid yeast products thus packaged.

Description

RELATED APPLICATIONS AND INCORPORATION BY REFERENCE[0001]This application is a continuation-in-part application of international patent application Serial No. PCT / IB2010 / 055727 filed 10 Dec. 2010, which published as PCT Publication No. WO 2011 / 073869 on 23 Jun. 2011, which claims benefit of French patent application Serial No. 09 / 58921 filed 14 Dec. 2009.[0002]The foregoing applications, and all documents cited therein or during their prosecution (“appln cited documents”) and all documents cited or referenced in the appln cited documents, and all documents cited or referenced herein (“herein cited documents”), and all documents cited or referenced in herein cited documents, together with any manufacturer's instructions, descriptions, product specifications, and product sheets for any products mentioned herein or in any document incorporated by reference herein, are hereby incorporated herein by reference, and may be employed in the practice of the invention. More specifically, all r...

AI Technical Summary

Benefits of technology

[0056]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 pro

Problems solved by technology

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.

In fact, the storage of solid yeast products in inappropriate conditions, or changes in the storage conditions, may have effects on yeast metabolism level.

This may lead to a degradation of the microbiological quality and the performance (notably in terms of fermentation po

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