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.

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!

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.

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!