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Innovative design of culinary moulds based on crumpled papers

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 moulds (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, they also have the advantages to be based on agro-resources, recyclable and biodegradable, they can be considered as eco-friendly products.
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Conference papers
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https://hal-utt.archives-ouvertes.fr/hal-02873828
Contributor : Jean-Baptiste Vu Van Connect in order to contact the contributor
Submitted on : Thursday, June 18, 2020 - 3:40:42 PM
Last modification on : Wednesday, September 15, 2021 - 3:17:37 PM

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  • HAL Id : hal-02873828, version 1

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INRIA | UTT | CNRS

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Serge Rohmer, Alexis Merat. Innovative design of culinary moulds based on crumpled papers. 13th International design conference, DESIGN 2014, May 2014, Dubrovnik, Croatia. pp.2147-2156. ⟨hal-02873828⟩

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