The collective imagination in the Nordic Countries links Christmas period to the production of special cookies, the « gingerbreads » whose shapes are linked to the world of Christmas. However, this tradition has developed more and more not only at a geographical level (today we can find cookies with Christmas shapes in several Countries), but also at […]
The fashion in the field of biscuits: more and more recipes have to be « without » something (sugar-free, gluten-free, fat-free …) with an increasingly short and simplified list of ingredients. At the same time, more healthy elements are added to these recipes (cereals, fibers, dried fruit, inclusions). In other words, the elements that have always helped […]
We can say that one of the current trends is to spend a little more to have an « extra and guilty pleasure” while some time ago the priority was towards cheap even if lower quality products. However, this does not mean that no attention is paid to costs. On the contrary, biscuit factories are very […]
Oscar Wilde said that “beauty is the only thing against which the force of time is vain”. The search for beauty has always seemed to engage aesthetes of all times. But basically beauty is what each of us measures with himself and with the world around him. This simple pseudo-philosophical consideration to introduce a reflection […]
It is true that much has been created and invented over the centuries in all areas, so much so that we are often faced with unlikely proposals with extreme innovations. This is a bit in all fields (from the visual arts to music, to the culinary and food). In our beloved world of biscuits, the […]
As we all know, one of the main topics is cost reduction. In the field of biscuits, and specifically in the production of hard biscuits and / or crackers with rotary cutters, the main problem is perhaps the one related with scraps. In fact, most of hard biscuits also involves the production of scraps which […]
Tradition sees us consuming biscuits by munching them, but often also dipping them in tea or milk … and we speak of a real « art of dunking biscuits« . In fact, there is a relationship between the time in which the biscuit is dipped in the liquid and is tasted. This time must not be too […]
In the design step of a new product, the development of technical drawings that can clearly and immediately explain all the elements contributing to the definition of a mould is of huge importance. In other words, drawings are the result of all the data and information that Errebi Technology receives, and which it then develops […]
It is often thought that the rotary line offers greater possibilities and a greater production range than a printed line. In reality, even the printed line allows a certain flexibility at the production level. This is above all thanks to the decades-long study of Errebi Technology, a pioneer in the development of rotary cutters with […]
Over the years the biscuit has deeply changed and transformed, going from a simple piece of baked dough into something more and more sophisticated both in terms of shape and ingredients and recipes. This has led to a metamorphosis of the machines and specifically of the mould that from a simple forming roller at Errebi […]
