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Technological Solution   

BAKING MOULDS


This line, which interprets the Italian confectionery tradition, grows richer every year with new models realized and developed with the collaboration of the most prestigious Italian and European confectionery industries.
Some of these products are exclusive while others are available for all the customers. For requests of suitable quantities, it is possible to have customized drawings and printings.

Technical data.
Made of special and/or microwave corrugated paper, they are non-deformable and heat-resistant up to 200°C. They do not need to be removed. They are printed with chemically-treated food inks in order to withstand heat and alcohol. Their bottom is made transpiring by the clearance holes which eliminate humidity in excess.

THE ADVANTAGES OF CORRUGATION

The walls and the bottom of oven moulds made of special paper, are composed of two layers.
The former is smooth while the latter is corrugated and forms a sort of air chamber so that it is possible to obtain matchless advantages during the baking process.

MOULDS WITH MICROWAVE PAPER BAND AND BOTTOM:
BAND
high density pure cellulose calendered paper, micro-flute corrugated. Substance 125/145 gsm. Rotogravure printing, alcohol and heat-resistant inks.

BOTTOM pure cellulose calendered paper, micro-flute corrugated. Substance 125/145 gsm. Traspiration prerogative thanks to a micro perforation.

MOULDS WITH FLAT PAPER BAND AND MICRO-FLUTE PAPER BOTTOM:
BAND
high density pure cellulose calendered paper. Substance 95 gsm. Rotogravure printing, alcohol and heat-resistant inks. Traspiration prerogative thanks to a very small perforation. Heat-proofs glue-seal. Unprinted glue-seal for a perfect anchorage.

BOTTOM pure cellulose calendered, micro-flute corrugated paper. Substance 125/145 gsm. Traspiration prerogative thanks to a micro perforation.