Blue® Self Protected capsule, compatible with original Lavazza Blue® system

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The BLUE capsule is designed to work optimally on all Lavazza dispensing machines, thanks to its innovative geometry it allows a homogeneous exploitation and a constant extraction of the coffee, guaranteeing the perfect yield in the cup of the product dispensed.
Moreover, thanks to its particular three-layer conformation, combined with specific plastic polymers, it can guarantee a shelf-life of up to 24 months.
The product is suitable for contact with food under the conditions of use provided for

Starting materials for the capsule body

Polypropylene
EVOH
Binding agent
Masterbatch

Dimensional Features

Outdoor Area	4.335,67	mm2
Internal Area	4.340,31	mm2
Internal Volume	24.527,58	mm3
Weight	2,15	g
Diameter	47,15	mm
Height	25,90	mm
Area Lid	1.734,95	mm2

O2TR e WVTR

O2TR [cc/(pkg·day·atm)] 23+1°C 40+5%UR	O2TR [cc/(m2·day·bar)] 23+1°C 45+5%UR	WVTR [g/(pkg·day)] 38+0.2°C 90+2%UR	WVTR [g/(m2 ·day)] 38+0.2°C 90+2%UR
<0,001	< 0,1	0.001-0.002	0.096-0.19

Barrier levels, OTR [g/(m2*day)]	Barrier levels, VWTR [g/(m2*day)]
VERY HIGH <0,5	VERY HIGH <0,1
HIGH 0,5-10	HIGH 0,1-10
MEDIUM 10-100	MEDIUM 10-100
LOW 100-200	LOW 100-1000
VERY LOW >200	VERY LOW >1000

Intended purpose and conditions of use

The capsule bodies are intended for packaging and storage in modified atmosphere of coffee powder for 24 months at room temperature, during the storage phase; in addition, the dispensing of coffee drink at 100 ° C for 5 minutes. It is the responsibility of the producer of the finished product, intended to come into contact with food, to establish that the use of a product is safe, lawful and technically suitable for the intended application. Compliance with all applicable limitations and specifications described in that Regulation must be respected and guaranteed in any case by the manufacturer of the article, intended for contact with food.

Storage

The product does not require special storage conditions, a storage temperature below 30 ° C is recommended, in order to reduce the risks of deterioration.