INNOVATIVE DESIGN OF CULINARY MOULDS BASED ON CRUMPLED PAPERS

DS 77: Proceedings of the DESIGN 2014 13th International Design Conference

Year: 2014
Editor: Marjanovic Dorian, Storga Mario, Pavkovic Neven, Bojcetic Nenad
Author: Rohmer, S.; Merat ,A.
Series: DESIGN
Section: INDUSTRIAL DESIGN
Page(s): 2147-2156

Abstract

The paper proposes experimental flexible moulds usable in the bakery sector. Based on principles derived of origami techniques, a square baking paper sheet becomes a structured baking paper mould (CBPM) able to reproduce structures inspired by nature. Some prototypes are presented to prove their operational ability to achieve the same functions as existing silicone moulds. In a sustainable context, CBPM also have the advantages to be based on agro-resources, recyclable and biodegradable, they can be considered as eco-friendly products.

Keywords: ecodesign, packaging, crumpling, food industry

Download

Please sign in to your account

This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Privacy Policy.