Decorative surface shaping and packaging of butter or margarine - uses suitably shaped stamped thin mould subsequently removed by finger pressure

摘要

Butter or margarine portions have their surface formed into a decorative shapes using a readily deformable package comprising a thermally deformable plastic sheet 0.12-0.5mm thick into which the butter or magarine is fed in liquid form through an opening in the sheet. The angles on the peaks of the moulded surface of the dairy product must be no less than 20 deg. and the radii of the tops of the pressed surfaces must not be less than 0.8mm so that finger pressure against the outside of the hollow form exerts a collaborative and/or expanding movement on parts of the pressed surfaces thereby causing the portion parts to become separated without damage if the temp. of the portions is between 3 deg. and 9 deg..