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.

 

Generally  Errebi Technology brand is associated with the production of cookie moulds. However, the range of our production also extends to other sectors of bakery products. But the most important thing is that the same high technology in the research of design and materials as well as the accuracy in the definition of the projects is also applied for the production of other types of moulds such as moulds for the production of ice cream biscuits, pizzas bases, pet-food products, donuts, tartlets / tarts… In previous posts we have exposed the type of ice cream moulds as well as those for pet-food. But er remind that even the typical frozen pizzas that most of us consume more or less regularly for the convenience and immediacy of a ready meal, are produced with Errebi Technology rotary cutters!  A careful study of shrinkage ans spread of the dough is essential to arrive at a final product corresponding to the required dimensions both in shape (roundness or other profiles) and dimensions (essential for filling and packaging). Without forgetting the issue of docker pins  that we take care in detail to arrive at a well-balanced surface of the final product even at the edge of the pizza itself. And the same accuracy and attention can be found in the production of moulds for tartlets / tarts. In this case it is a product whose criticality given by the different thickness levels could create many problems of release and / or breakage of the product itself. The long experience of Errebi Technology allows once again to arrive at a perfect production set-up with a wise calculation of release angles, inclinations and thicknesses to meet the needs of weights, fillings dosages without compromising the release performance of the product itself from the roller cavity. The famous “donuts” of which Donald Duck is so greedy of, that is, those donuts of American origin, have spread more and more in many Countries and are traditionally prepared as a snack available at stalls. But at the industrial product level, available in supermarkets, it has been translated into a production that is no longer manual but industrial with the use of Errebi Technology moulds. Here too it is essential to recreate the traditional appearance of the ring donuts, rather thick, and it is therefore important to study the release angle and depth of the cavity to ensure release and weight without the risk of deformation of the product. Of course, an industrial production of donuts or pizza simply simulates the original products. We Italians with a pizza-making tradition that is lost over the centuries and with a product like pizza, an intangible heritage of humanity, we know that industrial pizza will never be like the original one, but in an increasingly demanding market due to lack of time, industrial solutions become valid supports. And we, as Errebi Technology, are always at the forefront to support innovations, always with an eye to the past so as not to forget our origins, and to transmit and translate our traditions, values ​​and roots into the future as much as possible.

If we enter a supermarket in the biscuit department we are overwhelmed by shelves full of packages of the most varied shapes: no longer a simple round or square or rectangular biscuit, no longer a simple piece of cooked dough, but increasingly risky profiles and various designs fill bags and packages of sweet products.

We as Errebi Technology notice two main currents towards which the new trends go.

On the one hand, the “restyling”: the trend towards the future but with an eye to the past, the desire to propose “classic” shapes that have made the history of a biscuit factory and which still constitute the element of immediate recognition of a product, are proposed with revisited dimensions. The idea is that of renewal, but at the base there is often a desire to reduce costs, an objective that can be achieved by reducing sizes (widths, lengths, thickness) while maintaining the same basic quality of the product. In this case, from a technical point of view, the role of Errebi Technology is to study the best proportion and ratio between size / thickness to achieve the required weight, without compromising the process and the stability / integrity of the product.

On the other hand, the search for innovative products, increasingly enriched with new inclusions or ingredients. In these cases, the shape often recalls the content: so here is the proposal of biscuits with shapes of seeds, tea leaves, fruits, vegetables, etc … From a psychological point of view, we always try to respect the “appetizing appeal”, in other words, always to respect the associations that the consumer makes between sensory experience and a specific product to avoid sensory dystonias. Therefore, the association of colors is also important; and if from ingredients point of view for a biscuit this may be limiting, packaging plays an important role in this. An example above all can be that of beetroot which contains more vitamin C than oranges and is rich in antioxidants. Its importance from a nutritional point of view makes it increasingly protagonist. We at Errebi Technology try to adjust profiles and details as much as possible so that the final biscuit reflects as faithfully as possible the main ingredient it wants to represent. The type of material chosen also becomes important to ensure long life to the mould and good release performance. In other words, pantographing details, tolerances, release angle are fundamental elements for our technical team.

 

Errebi Technology is located in a small town in the Veneto region, near art cities such as Ferrara, Venice, Verona … Opposite our headquarters there is an industrial pastry shop that inebriates us with its aroma of “panettoni” and “colombe” (typical Italian Christmas and Easter cakes), long before the Christmas or Easter season begins. The aroma that is still entering the windows of our offices today reminds me of how we too as Errebi Technology,  with our customers, design molds in Christmas and / or Easter shapes, one year for the next. Every year we see an increase of biscuit factories starting the production of biscuits to celebrate the season, not only Christmas / Easter, but also linked to other events such as Halloween, or Mother’s Day, or S. Valentin. Obviously we are talking about limited productions, but which seem to find more and more success in sales in the period concerned. Our role as Errebi Technology is to suggest the best design in terms of shapes, something that can perfectly marry between innovation and tradition, between attention to detail on the same design and the solution for a perfect replease of the product from the roller.  In fact, we recall how the doughs used are special ones (“gingerbread” doughs mainly) requiring specific materials and design that only the long experience of Errebi Technology can offer.

“Made in Italy” is synonymous with experience, love, passion, curiosity, research and style. From food to fashion, to manufacture, there are many Italian excellences. Saying Veneto is not just defining the region of Venice or Verona. A company that carries the Made in Italy flag high in the world ha salso its site in a small town in the Veneto region: it is Errebi Technology Spa which has its roots in this area more than half a century ago. In this reality, the wise use of experience translates into concrete our customers’ requests, transforming ideas into projects and projects into cookie moulds. Calculations, tests, research transforming a sketch into a mould that will not only give a shape simple pieces of cooked dough but will also create biscuits with high definition graphics, controlled weights, perfect release; in other words, high technology at the service of quality. With the global competition that undermines all sectors we can proudly say that the history and long experience of Errebi Technology distinguish us, making us a leader in the field of biscuit moulds thanks to the skilful mix of experience with an eye to the past and a bridge to the future. The need for quality, origin and transparency is increasingly growing from customers’ side to guarantee the value offered by the final product. Errebi Technology meets the necessary requirements for a 100% Made in Italy certification: products designed and manufactured in Italy, with high-tech materials, respecting tradition as well as workplace safety and hygiene regulations, and subjected to quality control. ‘. “No one is a prophet at home”, is debunked by Errebi Technology which has been chosen for years as a partner not only by large groups worldwide, but also by Italian biscuit factories.