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.

Among the cookie shapes that over the years have made their way more and more preponderant to become «classics» we have «zoology», that is, the assortment of various shapes reproducing the profile of animals. Obviously, the first users of these products are children since animals are the primary playmates for kids. So maximum attention to the ingredients, for a healthy product. We recall incidentally how the biscuit is perhaps the first solid food for children. Another point to consider is the profile. Those of greatest attraction are undoubtedly the biscuits whose edge faithfully reproduces the profile of the animal to be represented (perhaps in 3D): from a dog, to a cat, to a horse, to a tiger … Sometimes the base of the biscuit is accompanied by a cartouche with the inscription of the name of the animal. This is a way to feed, learn and have fun. Errebi Technology always ranks in a prominent position in the study of this type of project: materials and design are the key words. Materials: always non-toxic, certified to be in contact with food, which guarantee durability and release of the product. Design: we must keep in mind the type of process (soft or hard), the type of packaging (in bulk, with bags that therefore provide vertical jumps and risk of breaking the product), but not only. If there are major risks of breakage, we study shapes providing a round or a square background on which to engrave our pet deign. Without forgetting the role of the docker pins that allow you to keep a relatively flat product, highlighting only the details that characterize the animal (such as eyes, mouth, legs, etc.). And again, the lay out configuration on the mould is just as important to ensure even cooking of such an irregular product and to try to make the most of the useful width of the oven. And if it is a hard biscuit, the “puzzled” lay out of the different shapes on the mould is also essential to minimize the recovery of scraps. These are just some of the issues that are carefully developed by Errebi Technology with its long experience in the field. I’d like to close this post with a question: but can animal-shaped biscuits still be defined “vegan”, regardless of whether or not they contain milk, eggs, meat or butter, or is this characteristic missing since they represent animals???

When they ask me where I work, to the answer «at a company that makes cookie moulds», most imagine manual moulds used when we improvise home pastry chefs. In fact, in the collective imagination, and for those who are not in thus field, the manufacture of biscuits is strictly linked to manual skills: the combination of a few ingredients that are baked in the oven after being shaped with the most varied designs. In reality, the «industrial» production of biscuits uses means of very different sizes with complex production processes that are the basis of the confectionery industry. Errebi Technology ranges from small moulds for small lines up to large lines with important diameters and widths, investments which are increasingly widespread in order to be able to cover the costs associated with the entire process with large-scale production and large volumes. Without forgetting how large diameters (for example 400mm) favor production performance. The long experience of Errebi Technology has led to an increasingly specific development of these rollers. In fact, the type of construction for a medium-sized roller is not the same as that of large dimensions, since the requirements (not least the weight that can reach up to 700-750 kg!) must in no way compromise its functionality and duration over time.