ALTREMANI has been established as a Social Enterprise in Forlì, the first in our territory to operate exclusively through the work of prisoners and ex-prisoners. Davide Saputo, our Head of Factory and Director for Health and Safety, is a founding partner.
CEPI was founded in 1985, on the initiative of Pierdomenico Ceccarelli and Giuseppe Milanesi, who were later joined by Marino Montalti and Giancarlo Riccardi, all originally from the Forlì Apennines.
Almost forty years later, we have inaugurated our new home. We moved in the new headquarters last autumn, but we waited for the general conditions to improve to share this small, big moment of celebration with employees, collaborators and those who supported us in reaching this milestone.
In the new CEPI headquarters we can handle silos safely throughout the entire factory thanks to a global radio-controlled overhead crane system.
Our testing & prototyping room is fully operational! With 240 m2 dedicated to testing and research we are going to greatly boost the innovation of our technologies, perform more tests and provide even more food technology assistance to our customers.
Food productions require technologies that provide high levels of accuracy in weighing, dosing and tracking processes, to ensure quality and safety in high volume productions. Operations must be efficient and reliable, with dosing equipment that can deliver homogeneity and a process that protects the unique flavor of each product, minimizes consumptions and waste, and ensures compliance with hygiene and food safety regulations.
Thank you so much to the Forlì’s prison workshops for creating these beautiful little trees! We have placed them everywhere in our headquarters and they have gotten us ready for the holidays.
Cepi is on the Resto del Carlino paper today, with a talk about our mountain roots, our history and how the team has faced the challenges of the past few years, including the COVID-19 crisis and the construction of our new headquarters.
CEPI has developed installations for all types of bread. From hard dough bread to soft dough bread, to yeast bread, sourdough bread, leavened bread, white bread, rye or wheat bread, corn bread, soda bread and flatbreads such as piadina and pitas, we provide the solutions and the food expertise needed to best handle ingredients and processes. One of the main factors we consider when designing installations is the preservation of food properties and flavor, an outlook that is built in the design of both our technologies and their automatization.
Consumer interest in food with benefits beyond nutrition continues to increase, making the functional food industry one of those experiencing the fastest growth globally in the last years. Health and wellness are currently among the most powerful drivers in any market, and attitudes toward food are shifting to integrate the ability of any given meal to improve physical and mental health.
Sourdough is a mixture of water and flour fermented by a set of microorganisms including lactic and acid bacteria and yeast, which are naturally found in the flour. Sourdough bread is tastier, more fragrant and healthier. Easy to digest and with a high nutritional value, it achieves a long-shelf life without preservatives, meeting the increasing demand for food manufactured through processes that preserve and enhance the natural properties of its ingredients.
CEPI was born from the encounter between the vision of an engineer and a manufacturer. From these roots, it has grown into an idea factory that puts technology squarely at the center of our work. With the high levels of customization going into our projects and the diversity of needs we intercept across the globe, our research is always ongoing and has translated into unparalleled technological range.
Like all teams in CEPI, our customer care service is at your side at all times. Fill in the form at cepisilos.com/it/assistenza and we’ll get in touch in no time with the help you need.
Since 1985, CEPI has been designing integrated solutions for industry, combining passion, innovation and sustainability.
