CEPI’s emphasis on customised and fully automated solutions extends to its flour cooling system, which is essential for monitoring temperatures and ensuring consistency in baked goods
Riccardo Satta, Area Manager and R&D Technologist at CEPI Spa has two decades of food industry experience both in R&D and in the manufacture of bulk-handling installations. In CEPI, he handles R&D supporting the engineering department in finding the most suitable technical solutions for materials and food products, as well as supporting customers with the development of their installations. Within the Sales Team, he is the Area Manager for Africa.
In this exclusive Ask the Expert piece for International Bakery Magazine, Riccardo discusses the important of flour cooling in ensuring continued quality for breadmaking. Taking a progressive and centralised approach, CEPI’s flour cooling system has been designed to take the flour automatically and eliminates the need for cooling agents and manual intervention.
What is the history of CEPI Spa and its expertise?
CEPI designs, manufactures and commissions bulk-handling systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. As a family-run company with an international outlook, CEPI is based in Italy and operates globally, with offices in Malaysia to coordinate operations in the Asian market and a network of local partners spanning the five continents.
Since 1985, we have worked with the most important companies from all sectors of food manufacturing. Having centered research, flexibility and customisation since inception, CEPI’s mission goes beyond assembling food processing equipment: we build turn-key installations that manage the entire production line from storage to dosing, and develop specialised solutions to match diverse and evolving needs of materials and processes across the planet. Our technologies are designed to preserve food properties and flavour all while minimising energy and material consumptions.
How do you support your customers?
We consider the installation our product (rather than its individual parts) and customisation our service. This vision extends to the breadth of services we provide, giving you access to a wealth of expertise and innovation at each stage of the project. We believe in build lasting relationships for lasting projects, through an ongoing conversation which concerns all its aspects: from process and product analysis with hygiene and safety management and food technology support, to engineering and control, manufacture, installation and service. All these stages are managed internally and with continuity through all operations and all-encompassing support, we can give each project the care it deserves...
Read the full feature in our free to download magazine.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
