If the heart of the production process of a biscuit line is the mould, we can also say that the cavity is the heart of this mould. Now, the ability to shape a biscuit is not limited to the thoughtful choice of one material rather than another but also to the skilful study of a well-defined design at the level of the cavity. The release angle and the width of the incisions are just some of the examples of details to be defined in the design phase. Last but not least, the solution of the so-called “wedge effect”, a fairly widespread problem which, in terms of stacking, generates a sort of “Pisa tower” effect. Although the wedge does not have a negative impact on the release of the product or on breakages, it is certain that at the process level, especially with packaging, the problems are quite evident if not crucial with sandiwch or ice cream biscuits. Hence the need to design a cavity profile such that it can compensate for the thickness to arrive at a baked product with an even and uniform thickness. The causes of the wedge can be different (length of the shape, radius, type of dough, type of line, etc.). Therefore, designing an optimal lay out of the cavities on the roller, as well as different thicknesses is one of the prerogatives of Errebi Technology, which has been at the forefront of the biscuit mold production sector for decades thanks to the capillary care of the various details so that the final product is in in line with the customer’s expectations from every point of view. For further clarifications we are always ready to give you our suggestions dictated by our long experience in the sector that makes us a world leader.