As we have said several times, one of the most classic and recurring foods in the world’s diet is the biscuit, whose origin dates back to the dawn of time and whose shape has adapted to local traditions, modified according to territorial needs until it has become a more or less valid but certainly important substitute on a commercial level for the new proposals and more elaborate marketing ideas, with typologies and restyling always in progress. As Errebi Technology we can confirm that the biscuit market is a constantly evolving market. Alongside the new shapes and the respect for the “appetizing appeal”, that is, never failing to respect the associations that the consumer makes between sensorial experience and a specific product to avoid sensorial dystonias, we find today a new trend represented by the “broken pieces”. The idea is to create a biscuit that is more or less part of the traditional range of biscuits, but once produced it will be crushed into pieces to be used to garnish ice cream, yogurt etc. Hence the reflection on the biscuit paradox arises: attention and care in avoiding the creation of a product that breaks easily, but the same product must have points of lesser strength that allow easy breaking and crushing for the new purpose for which they have been created. The careful study of the sections of the cavities is therefore of huge importance and fundamental. We at Errebi Technology are always ready to accept the challenges that are proposed to us in terms of continuous evolution on the market both at a technological level (construction and materials) and at a design level.

VIS Inclusive stronger together

This year we are committed to being present alongside the Basket Vis 2008 Ferrara team in the various youth sector.

With a  particular attention we participate in the “VIS Inclusive stronger together” project with the aim of being alongside those who, with continuous commitment and particular dedication, try to reduce the perception of marginalization and diversity of all those young people who have to deal with disabilities every day.

Errebi Technology and Vis 2008 together for a basket for everyone.



There is a place in Scotland near Balmoral Castle, home of the late Queen Elizabeth, where a tailor makes tailor-made suits for His Majesty The King Charles of England himself.

Without being blue blooded, today’s society seems to have increasingly pretentious needs. High quality, reasonably low prices, increasingly shorter mandatory deliveries.

This is where customization comes from, i.e. the possibility for the customer to decide between different solutions. It is a reactive service in which the company offers a series of features that can be chosen by the customer, “customizable”, indeed.

However, we like to make a distinction with what we define as a personalized service, when, by recognizing the customer’s needs, we are able to provide an additional service, a set of added values ​​to amaze and satisfy the customer.

In other words, while customizing means creating a service by offering different options when purchasing a product, “personalizing” a service means using the information we already have to offer something more specific for a particular customer. It is therefore essential to have a loyalty program available that allows us to get to know our customers.

Errebi Technology Spa offers both customization and personalization services thanks to the loyalty with which our customers have followed us and placed their trust in us for years.

So here is the creation of molds for the production of personalized biscuits with original designs, dimensions and weights according to various needs and adjust our materials to the specific dough recipes. It is not essential to refer to our online catalogue, although it is a rich reality constantly in progress with always new designs to propose. In fact, our customers can send their sketches, samples, drawings on which to develop something identical or personalized.

We are coming to the end of another year, and our hope is that each of you can customize and personalize the new year based on your expectations and desires.

We at Errebi technology cannot customize your dreams, but for sure, we can customize and personalize the production of your biscuits!

Therefore, we remain at yr complete disposal for a new year together!

Happy 2024!


Speculoos, or spiced cinnamon biscuits, are becoming more and more international, and as a typically Nordic product (Belgium, Holland …) we find them in an increasingly global market. The peculiarity of the ingredients (rather abrasive) makes this product rather critical in terms of the mould given the need for special materials, resisting to abrasion and making release easier. The most typical shapes recall the rural and village world of windmills as well as the pre-Christmas period linked to Santa Klaus or santa Nikolas. However, the version of “teaspoon” possibly offered in single portion together with coffee at the bar is becoming increasingly popular. From a strictly technical point of view, the main criticisms are found as already mentioned in the abrasive dough and ingredients, but also in the designs, both represented by the three-dimensionality of the most classic products mentioned above, or by a well-balanced proportion of dimensions in a spoon that must take into account the structure to avoid breakage. It is in this step that Errebi Technology makes its experience available for the creation of a mould that lasts over time and that can produce a perfect biscuit.


There is a close correlation between a hard / laminated biscuits and the oven band. In fact, a hard product on a steel band needs more precautions than a mesh oven, especially in terms of docker pins, essential elements to avoid bubbles (blisters) and other critical issues. This is mainly due to the fact that the moisture present in the biscuit must find a way out (facilitated precisely by the docker pins). Not to mention the possible storage and durability problems of the products as well as issues related to checking, due to the higher degree of humidity. Sometimes, however, the use of docker pins is not accepted favorably because it could aesthetically affect the appearance of a biscuit and its design that originally did not includes any holes. And this is where the experience of Errebi Technology comes into play, suggesting how to “dose” the lay on, configuration and distribution of docker pins in the critical areas of the biscuit. Errebi Technology also suggests the most suitable type of docker pins in terms of profile and dimensions, finding the most appropriate and suitable solutions so that the final product has the required appearance but with that added value that represents its quality.


One of the most classic food in the global diet: biscuit. Its origin, which dates back to the mists of time, has seen it adapt to local traditions, territorial needs up to the wide availability represented today by a wide range of brands, types and restyling. As Errebi Technology we can confirm that biscuits are a constantly evolving market. When new shapes are not designed, such as those linked to “fantasy” experiences of the milleniars and new generations (an example for all: unicorns, dinosaurs, fantastic animals and mermaids), the trend is to preserve the past with a look to the future: here is the restyling, but always respecting the “appetizing appeal” that is, never failing to respect the associations that the consumer makes between sensory experience and a specific product to avoid sensory dystonias. The major brands therefore tend to preserve the elements that bind them to their tradition and historicity such as shapes, packaging colors, simplicity (linked to the memory of a homemade products), health (healthy, nutritious products), but also playful and new in the mix of ingredients (seeds, dried fruit …). Based on these goals, various types of biscuits are developed, each with its own features. We as Errebi Technology, are always ready to accept the challenges that are proposed to us in terms of continuous evolution on the market both in terms of technology (construction and materials) and in terms of design.


Who does not have an old recipe book or perhaps a notebook written by hand by our grandmothers who jealously guarded what today is aridly defined as “know-how” and which once consisted of knowing how to make traditional sweets and biscuits with skillful dexterity … As far as our specific field is concerned, it is true that each biscuit has its own history and its own why and if we browse the web we find that this is full of stories and anecdotes more or less documented or linked to legends and curiosities on the history of the various types of biscuits. Today I’d like to share and summarize with you some of these curiosities related to these inevitable protagonists with tea, breakfast or as a break. The most varied anecdotes link the origin of the biscuit already to ancient Greece, passing through the Roman Empire and the Middle Ages up to the nineteenth century when industrial production began its widespread diffusion thanks also to the classic teas of bourgeois saloons, where biscuits could not be missing. Among the “classic” products that have been successfully offered for generations we find the “Oswego“, a classic Anglo-Saxon biscuit that apparently owes its name (Oswego) to the city of the homonymous county in the State of New York at the mouth of the Oswego river, which in the ancient Iroquoian language (osh-we-geh) indicates a “place of pouring” (like a mouth). The analogy between biscuits and the mouth of the river would lie in the fact that a plant called Monarda Didyma grew in that area; such a plant was used by the Native Americans to obtain an infusion with a mint flavor. It is said that towards the end of the 1700s it was the natives who introduced this plant and its herbal tea to the settlers, which then began to be used as a substitute for traditional black tea, accompanied by biscuits that took the name of this herbal tea. Another example is the famous Oreo, whose name is the subject of various theories: it could derive from the French “or” (which would recall the original packaging in gilded paper); or from the Greek “oreos” (beautiful); or there would be an etymological reference to “oros” (mountains because originally these products had a pile of sugar on top, recalling the shape of a mountain); or they would refer to the syllables “RE” (in the word “cream”) enclosed between the two vowels “O” (of chocolate). As for the very popular “PETIT BEURRE”, attention must be paid to the true original version which would be made up of the 4 corners (the 4 seasons) with the 52 scalopped edges (52 weeks) and 24 holes (symbol of the 24 hours). And what about MARIE: a biscuit with a personal name! It seems to have been created in London by Peek Freans in 1874 to celebrate the marriage between the Grand Duchess Maria Alexandrova of Russia and the Duke of Edinburgh. The DIGESTIVE, on the other hand, apparently owes its name to two Scottish doctors who in 1839 created a product that could facilitate digestion with ingredients that, at least at the time, were considered helping in digestion. A curiosity about this biscuit: it seems that Prince William is so fond of it, so much so that his wedding cake would have been a variant of our Chocolate Salami with Digestives instead of the Saiwa petit biscuits. At the end of this short journey we remind the SPECULOOS whose name could be related to the Latin “speculum” or “mirror” (by virtue of the specularity of the process where the forming mould is “mirrored” with respect to the biscuit itself), or it could always be related to Latin but this time to the term “species” or spices.… And the stories could go on. One thing is certain: whatever your favorite biscuit is to taste, to propose or to produce at an industrial level, relying on the long experience of Errebi Technology is a guarantee of the success of the final product, from the most classic to the most innovative ones, passing through reinterpretations in terms of engravings, resizing and weights of the product!


The end of 2022 is approaching and once again we are looking back on this year with mixed feelings. Covid restrictions continued to challenge us even if shiny and hopefully more optimistic than the last tw years. But during this year we have also been witness of another war, causing destruction, desperation, and serious damages to the world economy with continuous increase of costs of raw materials, more or less justified by the events.  We, as Errebi Technology Spa, have continued looking forward with optimism, trying to support our partners and friends with resilience, cooperation and support for which we can be proud. Also for this we want to say thanks to all our partners for continuing in trusting and believing in us, in our technology and in our esperience, in spite of the hard times for everybody. We are pleased to confirm our friends that in spite of all the troubles, the world of biscuits has grown with  new challenges, and we are confident that we with the new year we can continue to grow together as we have done in 2022. Thank you again for your support, for your positivity in what was another challenging year. We wish you all the very best for the the new year. Stay safe and well and I look forward to seeing you in 2023. Best wishes,



This distortion of the famous Christmas carol to remind once again the flexibility of Errebi Technology in offering you customized moulds based on your production needs. The ring construction allows extreme flexibility in terms of continuity of production, 100% reliable tests with the use of test rings, the possibility of interchanging the rings by diversifying the production of shapes according to seasonality. An example: a mould with interchangeable rings with “zoology” shapes. We can combine this with some extra rings with Christmas shapes, of course with the same dimensions and features as zoology products to ensure even baking. And by Christmas season we can continue our production of classical zoology with a Christmas note by simply replacing some of the zoology rings with Christmas rings, thus creating an assortment for the season: “jingle bells Jungle bells biscuits ….”! For more information dont hesitate to contact us.



As we have already mentioned on another occasion, the heart of the production process of a biscuit line is the mould, while the cavity is the heart of this mould. The long experience of Errebi Technology is not limited to a thoughtful choice of the most suitable materials for demoulding and for a lasting over time; this experience is also based on the skilful study of the section of the cavity with sophisticated details and profiles that can guarantee release, uniformity of thickness and, last but not least, avoid the so-called “tailing effect”, that is the phenomenon of distortion of the dough after the extraction, caused by high speeds, or by high abrasive doughs. This is the cause of major problems in terms of uncontrolled weights, low quality of the final product, and, it goes without saying, higher production costs. With a skilful study of the profile of the cavities, Errebi Technology guarantees products with well-sharpened and defined edges, a guarantee of the quality of the biscuits. In other words, relying on a partner such as Errebi Technology, a leader in the biscuit mould production for years, means a guarantee of capillary attention to the various details. For further information we are always ready to give you further information and assistance.