As sustainability becomes a key factor in manufacturers’ decision-making, CEPI is proud to launch yet another rework solution. Their new Biscuit Sandwich Rework system recovers production scraps and doses directly into the mixer, with reduced material consumptions and waste. The system breaks the scraps and creates an emulsion with a liquid part that can be dosed directly on the mixer. The process is fully automated and sees no loss of food properties.
CEPI’s rework offer already includes a system for dry rework of biscuit scrap which re-uses the powders on the production line, as well as a rework system for bread and similar products such as toasts, loaves and sandwiches. The final product of the bread rework system can be fed back into production in place of flour, sold, used for animal feed, or worked again to produce croutons or breadcrumbs.
The company has also announced they are now providing their customers with Heat treatment of outdoor silos. Heat treatment ensures sanitisation and total disinfestation against pests of flour and micro-organisms such as bacteria and fungi. The treatment has zero environmental impact and doesn’t require downtime after application as it doesn’t generate residuals.
Discover and connect
With postponed live events and restricted travel, CEPI provide many ways to keep the communication going and launch new projects together with its customers. Their virtual tours are personalised and interactive and offer a total digital experience of their company, and will let you to gain a deep understanding of the way they work even without traveling to Italy. Meet the people, see the factory, discover the technologies from the comfort of your home. Book your virtual tour here.
From March 15, CEPI will be presenting their innovations in bulk-handling at iba.CONNECTING EXPERTS, with a virtual booth highlighting our fermentation technologies and our blending station. Join them to get in touch with the crew and brainstorm your project.
A new home: closer and closer
The construction of CEPI’s new headquarters is proceeding at full speed. The new facility will double their productive area to a total of 15.000 m2 and will be powered and heated by renewable energy. It is designed to completely safeguard worker safety and includes a 240 m2 testing and prototyping room as a testament to their dedication to research.
To stay up to date on the latest, trends, innovations, people news and company updates within the global bakery market please register to receive our newsletter here
Media contact
Kiran Grewal
Editor, International Bakery
Tel: +44 (0) 1622 823 922
Email: editor@in-bakery.com
