Butter, vanilla, coconut and chocolate are perhaps the flavours that we most often associate with biscuits. And in fact, “butter cookies” or “vainilla biscuits” are characterized by their scent closely linked to these flavours. But more and more biscuits with new flavours are offered and the idea of ​​giving shape to a flavour increasingly fascinates biscuit producers looking for novelties to offer. Here then appear biscuits in the shape of an orange (whole or in slides) or in the shape of lemon, and again in the shape of a chocolate bar, rather than ear of wheat or almond. Flavour in biscuits is an important element that not only stimulates a characteristic taste but also preserves its characteristics over time. With the increasing tendency to propose healthy foods, “natural” flavours (vs artificial ones) play a very important role. Above we have mentioned some examples of products that refer to classical ones, but let’s not forget that the search for novelty is also pushing the creation of savory flavoured products and the shape given to these “snacks” once again tries to recall the flavour that characterizes them: snacks / crackers in the shape of pizzas, slices of onion or other vegetables or beans are just a few examples. The perception of flavours (through our sensory parts such as smell and taste) set in motion the receptors connected to the brain, triggering a series of emotions and memories that push the consumer to prefer one product rather than another. And in a period of uncertainty like the one we are experiencing, it also becomes important to anchor ourselves to a product that recalls more pleasant and safer moments from our past. So if sight is perhaps the first tool that guides us in choosing a product (the role of packaging is fundamental in this), we can place the flavours immediately afterwards as evocators of pleasant subjective sensations. Errebi Technology is ready once again to assist in shaping doughs with particular flavours with carefully designed shapes so that the final product conforms to expectations in terms of weight and design.

As Errebi Technology, we can fully confirm what industry analysts detect worldwide regarding the biscuit market. Two opposite trends: on the one hand the desire for fulfillment (premium products), on the other health / diet products (attention to healthy nutrition). Therefore, if in some countries there has been a decline in the biscuit market in terms of volumes, this decline was however well compensated by the increase in the range of innovative products, but also rich and “greedy” niche, BUT also focused on the health / dietary aspect. However, all products are more expensive. In detail, we can safely say that chocolate biscuits have been among the main beneficiaries of the growing interest in the image of pleasure linked to this baked product, so much so that their market has continued to grow in most countries despite the economic crisis. and attention to the health issue. This is because, especially in the last year, the need for daily gratifications are felt more (given all the sacrifices that the pandemic has forced us to make) and the tendency to “compromise”, which pushes consumers to choose yes health products but also something greedy as a reward. To balance the “satisfying” products there are precisely the health / diet products: quality products of course, but simple, to be enjoyed at different times of the day without feeling particularly guilty, with single-portion packs, well attentive to the weights and ingredients ( cereals, wholemeal flours, inclusions of nuts or seeds …). Errebi Technology carefully follows these developments trying to keep up with the times in terms of materials, fundamental elements to ensure durability over time against increasingly abrasive and difficult to release ingredients and recipes. But not only that, the attention to the aforementioned weights has pushed Errebi Technology to very advanced investments in machinery that can produce moulds whose tolerances guarantee absolute uniformity of weights (and any compensations) from the first to the last piece of biscuit. And this, in terms of numbers, definitely makes the difference! Available, as always, for more details!

We have gone through and unfortunately in many ways we are still going through a difficult period with many uncertainties, which has led to significant transformations in the habits of all of us, some positive, others less constructive. But as in any dark period, it is important to know how to read the signals to react adequately, with resilience, elasticity, courage and tenacity. As Errebi Technology, we have listened to the testimonies and experiences of biscuit companies, customers and friends both with direct dialogue and through the interpretation of their requests and needs of recent periods. We can say without a shadow of a doubt that the priority is for the quality of the products, accompanied by the love for their work, the solidarity that has led many biscuit factories to work for the social sector. And pride in one’s work with the awareness of doing well, with competence and professionalism. Here then is the (re) discovery of traditional products, sounding board of the values ​​to which we cling with greater strength in times of uncertainty. “Evergreen” biscuits to keep us company in our homemade breakfasts. At Errebi Technology, we continue to listen to the needs of our customers, to guide them in the choices of their investments, committing ourselves to offer the best tools for the perfect realization of your projects, in order to project our intentions towards the future, but without forgetting the our past and roots, and all this always with optimism and confidence.

 

The world was under the illusion that after the first pandemic wave from Covid-19 we would have come out of it, although certainly, and for many reasons, no longer as before. Unfortunately this was not the case and we have been all involved in another wave that has forced us in a sense to consolidate those “new habits” acquired with the first wave such as masks, social distancing, lock down, smart working .. .

Here, then, is how food consumption at home continues to increase, definitely going against the trend with the increase in consumption outside home that had historically occurred in recent years due to the increase in commitments outside home of the whole family. This stagnation of out-of-home consumption is occurring in all areas of the world, from North America to Europe and Asia-Pacific.

In this new reality where the word “uncertainty” reigns supreme, the challenges related to safeguarding and protecting health and the economy are ever greater for each of us.

And in these circumstances the trends that are most recorded are waste reduction, recycling and online shopping.

How does our beloved world of biscuits fit into all of this?

Once again we are witnessing a consolidation in the consumption of biscuits, as had already been seen in recent months. Many biscuit factories focus their production by optimizing their current production processes and consolidating the production of their more classic products. In fact, it has been seen that in times of pandemics, people are looking for elements giving them certainty and tranquility. And one of these elements can be breakfast, but not made with any products but with food that refers to tradition, to the happiest memories of one’s childhood. It goes without saying that (classic) biscuits therefore constitute a rediscovery, a tool that for a moment removes the climate of uncertainty to make us dive into more carefree moments. Here is how, various biscuit factories, riding the wave and responding to the needs of consumers, offer the same products of the past, possibly made healthier (without palm oil, without added sugars …) to encourage more consumption, persuading the consumer that the organic or health product can definitely contribute to a stronger immune system.

We remind you that for the realization of this range of particular products, special rollers are required in terms of materials (to have good release from the mould even with increasingly critical doughs and to resist the abrasion of recipes that are increasingly rich in cereals, dried fruit, inclusions) , as well as in terms of designs.

Errebi Technology is always at the side of its customers to assist them in the best possible way, whatever the shape, the design or recipe to be made.

2020 has been an extremely unusual year (if we want to put it mildly …), characterized by months and experiences that have changed our lives by revolutionizing our habits, not least the food ones. Personally, the period of the lockdown and post lock down pushed me to different considerations that have generated the creation of various articles posted over the weeks (if you have missed any of them you can find all in our web site www.errebi.net at the section “news”). If we put them all together, these various considerations sometimes sound something contradictory. In reality it is not really so because the world of biscuits,  by us Errebi Technology experienced so closely on a daily basis, is a world in continuous evolution, eclectic and flexible where you never stop proposing and creating , always with an eye to the past and looking towards the future. And this is the philosophy that Errebi Technology has always embraced: innovation without forgetting its roots. With the hope that the new year will bring everyone a better time than the one we leave behind us,  and with the hope that we will soon be able to share these considerations with you directly here at our headquarters in an upcoming conference that we are organizing and which will be an opportunity to discuss with you, with exchanges and comparisons of experiences worldwide!