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Press 2020-08-05T17:56:45+02:00

Notizie sulle nostre innovazioni, eventi, relazioni con operatori locali e globali e con la nostra comunità, pubblicate su una varietà di riviste internazionali.

International Bakery
August September 2020

The dosing of raw materials: automatisation and flavor

Fragrance, taste and integrity: an automatized management of dosing processes and raw ingredients not only ensures efficiency but is the best choice for producers who wish to achieve a final product of high quality and unique flavor. Controlling parameters such as temperature, pH, atmosphere is necessary to preserve the properties of the ingredients, and an automatized recipe is accurate and constant, leading to repeatability and high volumes of uniquely tasting food.

Case in point: a key factor in the production of baked products is the temperature of the dough. This requires an automatic dosing system and technologies that reliably manage it. Automatizing the dosing system eliminates human error, ensures precision and constancy in the process, reduces consumptions, powders and pollutions and improves working conditions. Pairing up with a partner that can provide flexibility as well as continuity, customization and all-around expertise, production lines will become more linear and rational while achieving natural, healthy and aromatic products that are pursued by modern markets.

The design of the dosing system needs to fit the needs of each individual process, based on information that goes much further than the purely technical but involves all departments from werehouse to marketing. It should include technologies that can improve the management of the raw materials and avoid intrusive processing, and be managed through personalized operator panels, and software for full traceability and warehouse management.

With 35 years of experience in the handling of raw materials for the food industry including the development of integrated automation systems, CEPI can fully meet each of these needs. Not only does CEPI put flexibility and customization at the center of their work, but all of their technologies are developed factoring the preservation of flavour and ingredient properties. CEPI’s fermentation systems lead to a fragrant, digestible product while standardizing procedures and allowing for full control of all processes, their flour cooling technology allows for the correct and linear management of dough temperature that is essential in bread-making, and cold fat dosing stabilizes temperatures and preserves the organoleptic characteristics of ingredients such as butter. These are only a few examples of how CEPI protects the materials handled by their equipment.

How to design a dosing system

A family-run company with an international outlook, CEPI designs and manufactures turn-key systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. They were established in 1985 and are based in the Emilia Romagna region in Italy.

CEPI prioritizes flexibility, research, and the ability to provide a specialised product to each customer. They build around 300 customised installations every year, focusing on the specificity and diversity of each installation and adapting or developing technologies according to their needs. This approach results in constant research and innovation leading to unparalleled technological range. Similarly, every project is built around the development of close relationship with the customer through an ongoing conversation that involves all aspects of the project from analysis, to engineering and control, manufacture, installation and service.

Bulk-handling is not just about silos. Designing a dosing system is a complex process that requires a close analysis of the customer’s processes. With repeatability, traceability and precision in mind, detailed information is needed about raw materials and consumptions, building evaluation, humidity and temperature effect and cross contamination, as well as other concerns such as sustainability. The customer’s experience during this process is rarely discussed but for a project to be successful, the ability to fully involve them before and during planning is fundamental.

What is the role of the customer? What is the best way for them to gather the information needed to develop the best   automation system? Firstly, we must remember that the bulk-handling system isn’t marginal. While roughly the planning involves three main stages (ingredient analysis, the study of where to install the equipment and connection with production), there is a crucial preliminary phase that fully illustrates how the automation of the dosing must be connected with all company’s activities: not only production and technical, but warehouse, purchasing and marketing.

Why the marketing team? Because a projection of future productions should always be kept in mind to design a system that can be easily adapted or expanded in the future. This information is easily available within the company but the customer is not often encouraged to use it in the context of their bulk-handling system. CEPI does it.

This vision extends to all the planning. The three stages mentioned above are not happening in a linear way one after the other but are interdependent. Because of rich food technology expertise, CEPI will of course ask all relevant technical questions regarding the materials, recipes and batches. But the customer needs to be fully accompanied and supported through their analysis of the ingredients by someone who not only knows their properties, but understands how to manage all kinds of related concerns, for example in relation to the way they are received (bulk, bags, barrel, IBCs and so on.) It will help not only to match them with the most suitable dosing process, but to identify critical ingredients, technological advantages and saving opportunities. The building evaluation and connection with production need the same kind of overall view of the entire production, even small processes. When planning a new line, not only all the elements (bulk-handling system, mixer, packaging) must be taken in consideration and planned in parallel, but all future opportunities should be kept in mind.

CEPI is known for this kind of elastic thinking, and it is also one of the reasons it innovates so much: the will to fully understanding the process and to then support it with a system that matches it translates to a pretty much constant evolution of the technology and expansion of the range.

Technologies: some examples

As well as building a customized automatic dosing system, CEPI offers fully automated technologies designed to preserve the quality of the ingredients.

All storing solutions can be equipped with a fluidization system that allows for chronological extraction with FIFO logic, greatly enhancing the traceability process. The flour oxygenation operated by the fluidised bed leads to a crucial improvement in the quality of the flour, with a faster but natural maturation that improves the flour’s rheological properties without using additives. Fluidised flour is much better for breadmaking, with better responses to all treatments from dough preparation to fermentation. The dough is more elastic and easier to work. It absorbs water more easily and keeps gas in more easily during leavening. Bread made from well oxygenated flour is softer thanks to a more alveolar product, and more digestible as oxygenation allows for longer leavening.

Also essential in bread-making and similar processes is a correct and linear management of the dough temperature. Seasonal changes cause considerable variations to the temperatures of work areas and raw materials, impacting leavening times and creating unevenness in the finished product. CEPI offers a centralized cooling system for a gradual and automatic reaching of set temperature, based on the direct exchange of pre-cooled air through a fluidized bed. With constant temperature of flour in the mix the final product is constant all year round. Cooling agents not only add unnecessary costs to your process but lead to instant decreases and unstable temperatures through time. The progressive cooling of the CEPI system guarantees stability, precision and homogeneity in the dough.

Meeting the highest standards of precision and repeatability with a perfect control of physical parameters, CEPI’s fermentation technology produce healthy, natural and aromatic products with long shelf life such as rye, wheat and multigrain breads. The technology spans from fermenters, to yeast melters and bread re-work dissolvers for liquid sponge, rye and wheat sourdough while saving space, manpower, additives and yeast. It allows full process automation, and full interconnection with the storing and dosing systems of other bulk materials and liquids.

Cold fat dosing stabilizes temperatures and preserves the organoleptic characteristics of ingredients such as butter. Metering in paste form achieves a product that is easier to amalgamate with the dough, and is especially suitable for the production of biscuits, cakes and other confectionery. It also ensures time saving, higher hygiene in the storage and production rooms and accurate metering due to absence of air in the pipe.

The vertical blender is a system for the production of premix that can be used across a wide range of food sectors (Bakery, Confectionery, Ice cream, Pasta and Cereals only to name a few). It is fast, accurate and clean, creating a homogeneous mix of powders even for quantities lower than 1%, in the span of a few minutes. It can dose in the mixer in a single solution or by loss of weight in small batches. The blender is fully automated and optimizes mixing and production times, as the blend is already homogenous before reaching the mixer.

Integrated automation

CEPI provides a turn-key system that includes the automation. Hardware and software design is done completely in-house, offering production management through touch panels and software for full traceability and warehouse management.

CEPI’s touch panels can be fully customized and are developed across multiple platforms including Siemens, Rockwell and Codesys. They handle recipe creation and management, ingredient and hopper parametrization, synoptic overview with real time status and maintenance of utilities with manual command, loading of silos and other stations, and any other functions like washing and climatization.

Integrated software Cepi Tracking System provides complete traceability including control and digitalization of all ingredient movements, lot control with barcode system and warehouse management, greatly enhancing food safety and the optimal management of related alarms. Receiving and visualizing data from the touch panels managing the production, Cepi Tracking System creates a history of storing and recipe production operations, providing production analysis with statistics of ingredient consumption, batch report with deviation analysis, stock visualisation and dynamic graphics illustrating product, recipe or lot trends.

Each automation system is the result of a decades-long history of synergic development alongside the mechanical side. With a team of 24 designers and programmers working on automation and software design, CEPI provides technical and human continuity through the development of a project that can become highly specific and complex.

CEPI is ready for the fourth industrial revolution: the system is interconnected and can exchange information. Their solutions provide full horizontal and vertical integration, managing dialogue and data among our devices and those of other partners operating in the lines, after the dosing and before the raw ingredients management. All their data can be easily integrated with global ERP to achive organization-wide traceability. They can generate important information for not only for the production departments and management, but for departments such as Quality Control (lot usage information for each raw material) and Purchases (schedule of raw material purchase, spare part purchase).

International Bakery
April/May 2020

The benefits of fermented products in bakery

Why are consumers attracted to products that have been fermented? Conscious consumers seek fermented products (from all kinds of bread, to pizza, brioches, focaccia, with gluten or gluten-free), regarding them as high quality products in many ways. The defining factor in the last two decades has been the rediscovery of sourdough, and the development of technologies that make artisan quality possible on an industrial level. Not only are products fermented with such processes seen as more natural and authentic, they are tastier and more fragrant and meet consumers’ need for whole and healthy food. Fermented products intercept the trends that have had the most impact in modern food markets: the search for authenticity, the demand for a product with benefits beyond nutrition, and a taste that can satisfy palettes that are becoming more and more refined.

Is there a shift on consumer focus where they are more attentive to their health and wellbeing?

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. The industries for such products – naturally healthy food, functional food, enriched foods – have experienced some of the fastest growth globally in the last few years.

Modern health-conscious markets pursue advantages such as reducing the risk of diseases but also aiding with energy and stimulation, mental clarity, fitness, anti-aging, stress and sleep. With functional food they are achieved through the addition of compounds such as vitamins, proteins and fibres. With fermented products, customers are looking for food manufactured through processes that preserve and enhance the natural properties of its ingredients. Fermented foods are very easy to digest, and achieve a long-shelf without preservatives.

Are consumers still interested in artisan products?

There is major interest in artisan products. In fact, artisan products are sought after as much as healthy ones – often overlapping with each other in perception and coming together as two of the most defining factors shaping current food culture. Media coverage and the content coming from popular chefs reflect this, with an emphasis on movements such as slow food, zero kilometer, the recovery of traditional food and food making processes, and the push towards supporting small businesses creating such food.

All the trends we are seeing – focus on health, artisanship, authenticity, as well as environmental consciousness and ethical concerns of various kinds – are interconnected, showing a sharp move away from the fast eating culture of the Eighties, where speed was demanded so as not to interfere with activities that were considered more important.

Now, consumers want to eat well. As well as eating food that grants flavour and health, that means eating in a way that makes them feel more connected to territories and histories. For industrial food production, the challenge is how to match this quality with the volumes and standardised processing required by their manufacturer.

Could you explain how the fermentation process has developed from making artisan products to producing more standardised industrial production?

Historically, one way to ferment bread was by adding water and fruit sugars to flour to make the sourdough, and this such product was then added to the dough as yeast. For the longest time this was the domain of artisan manufacturing, as it was a highly empirical method relying on the style and method of each individual producer, without an exact knowledge of the bacteria in the sourdough. This was too unstable a process from an industrial perspective as the recipe was difficult to repeat and generally reliant on a single person controlling very changeable parameters.

Leavening the bread through the brewer’s yeast became the industry standard as production was faster and high-performing. However, the final product saw a loss in fragrance and taste, as well as being harder to digest. Progression in science led to the identification of the bacteria and micro-organisms found in the sourdough, causing the market to shift. A large number of strains have now been recognised – such as Lactobacillus sanfranciscensis, a famous San Francisco lactic acid bacteria used in three million tons of sourdough goods every year. This knowledge supplied the industry with the strains of micro-organisms needed to create an easily repeatable recipe. With the evolution of the technology controlling physical parameters such as times, temperatures and pH, sourdough making finally became possible on an industrial scale.

Given the demand, the investment was immediate and implementation wide-ranging and transversal. Large volumes of production can now be automated and managed by non-specialised operators for all the diverse fermentation processes – the black rye bread common in the Northern and Eastern parts of Europe relies on a more acid dough, while the white bread from the South based on soft wheat flour or semolina has a less acid note but a wider bouquet. As well as this, the longevity of products fermented with sourdough meets the need of modern food distribution – making it possible to achieve a large spatial and temporal distance between production and consumption points.

Right now, sourdough fermented bread represents the meeting point of the artisan feel and the production standards the food industry is pursuing at full speed.

How has that process developed due to meeting demand?

As mentioned, to intercept consumer interest in high quality products, manufacturers need technologies that can combine natural processing and competitiveness. All sourdough fermented products have a high quality claim that can help manufacturers expand the market of any sort of bread, including loaves and slices.

Cepi’s fermentation technology has been developed to achieve this goal – with a deep knowledge of the materials involved and of all aspects of the process, Cepi offers solutions that add a tangible value to the production in terms of both quality of product and rationalisation of resources. Meeting the highest standards of precision and repeatability with a perfect control of physical parameters, our technology fully preserves the characteristics of the ingredients. They produce healthy, natural and aromatic products with long shelf life such as rye, wheat and multigrain breads, while saving space, manpower, additives and yeast.

As with all of the company’s technologies, the Cepi systems are highly flexible and versatile, spanning from fermenters, to yeast melters and bread re-work dissolvers for liquid sponge, rye and wheat sourdough. Diversified and optimised for the needs of each specific plant, they can stand-alone or be easily integrated in the production process, allowing for bread making through both direct method and indirect two steps method depending on the need of the manufacturer.

The design meets the highest standards of hygienic production and is equipped with CIP washing systems, made in stainless steel and comes with an environment analysis to prevent pollution from bacteria and fungi. With a highly precise, automatised large volume production, not only are consumptions hugely reduced but so is human error as only a recipe and touch panel are required.

What are the general benefits and health benefits to a fermented product?

Sourdough fermented bread has a longer shelf life than brewer’s yeast bread. This is because it’s more acidic and therefore less prone to develop degenerative micro-organisms and moulds, with sourdough delaying starch retrogradation and the staling of bread.

As mentioned, fermented bread is easy to digest as leavening is longer: starches are metabolised and broken by the micro-organisms in the dough, making it easier for the body to process them. Sourdough fermentation eliminates the use of additives and improvers such as enzymes to break the starch and to aid flour tightness during the process.

Sourdough can be gluten free, based in flours such as rice flours, and fermentation technology can be applied in both traditional and non-traditional sectors, adding any further health benefits as desired to the final product.

Can you see a rise of these types of products in the future? 

Sourdough fermentation in industrial production has steadily increased since the Nineties and the trend is only growing. We think that as consumers become more and more conscious and innovation progresses, it will go from being an added value to the industry standard. Not only have the number of  fermentation systems we build radically increased, they are also being used in the manufacturing of a growing range of products – including mass market goods such as sliced bread and products in the healthy foods sector.

International Confectionery
April 2020

Fluidization and flexibility for bread manufacturers

CEPI is introducing TREVIBOX to our portfolio of storing solutions for macro ingredients. Through the integrated work of our engineering and food technology teams, Trevibox blends CEPI’s existing Trevira fabric silo and Silbox fluidized silo into a single solution that delivers the advantages of both.

CEPI is introducing TREVIBOX to our portfolio of storing solutions for macro ingredients. Through the integrated work of our engineering and food technology teams, Trevibox blends CEPI’s existing Trevira fabric silo and Silbox fluidized silo into a single solution that delivers the advantages of both.

Established in 1985 and based in the Emilia Romagna region in Italy, CEPI designs and manufactures turn-key systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. A family-run company with an international outlook, CEPI has centered research and flexibility since inception, striving to provide installations that handle all stages of production and to develop solutions to match the most disparate needs of materials and processes. Pursuing a vision to give each project the individualized care it deserves, CEPI develops hundreds of unique configurations each year for all sectors of food manufacturing – a welcome challenge that has resulted in an unparallelled  range of options and continuous innovation of technology.

Bakery manufacturers working with CEPI have access to a wide variety of indoor and outdoor solutions for the macro storing of flour and other powders, in stainless steel or fabric and suitable for all production volumes. Trevibox comes from a desire to further expand our customers’ options while matching the demand for a structurally flexible solution that allows fluidization and FIFO management.

CEPI’s historical fabric silo utilizes patented antistatic Trevira fabric. As well as reducing costs, fabric solutions are more customizable than steel or alluminium solutions, and the antistatic properties in the Trevira fabric prevent the formation of static electricity, ensuring production safety. The bag creates a great balance between environment and product, letting the product breathe and achieving a faster and easier balance between outside temperature and product temperature. The bag is a wide exchange surface ad with storing in climatized environment the temperature of the product follows more speedily.

The Trevibox model includes all these features and adds new advantages. The addition of a fluidized bed allows for chronological extraction through a FIFO logic, which greatly enhances the traceability process. The flour oxygenation operated by the fluidized bed leads to a crucial improvement in the quality of the flour, with a faster but natural maturation that improves the flour’s rheological properties without using additives. Fluidized flour is much better for breadmaking, with better responses to all treatments from dough preparation to fermentation. The dough is more elastic and easier to work. It absorbs water more easily and keeps gas in more easily during leavening. Bread made from well oxygenated flour is softer thanks to a more alveolar product, and more digestible as oxygenation allows for longer leavening.

The Trevibox model also comes with a higher capacity in all metering processes, including metering by pressure, and provides multiple extraction without bridges.

Alongside the Trevibox or other storing solutions, bread-makers and other operators of the bakery sector will be able to rely on CEPI for the management of every other step of their production. The flexibility of CEPI’s technology extends to all storing and metering processes, including storing and high volume precision metering of complex micro ingredients with fixed or mobile scale, storing of sugar in controlled humidity environment and mills for crystal sugar, as well as systems for the preparation, storage and metering of invert sugar. Installations are fully automated with all operations managed by touch panels and software providing full traceability. They can be equipped, among others, with progressive flour cooling systems, highly versatile fermentation systems, liquid tanks, cold fat metering, centralized systems for the production of salt solution, CIP washing for a complete hygienization of tanks and pipes and scrap rework systems.

International Confectionery
February 2020

Trevibox: a Trevira antistatic fabric silo with a fluidised bed

A new launch in the storing solutions for macro ingredients range, the Trevibox blends Cepi’s existing Trevira fabric silo and Silbox metal fluidised silo into a single solution. The addition of a fluidised bed allows for chronological extraction with FIFO logic, which greatly enhances the traceability process. Trevibox has higher metering capacity in all processes including metering by pressure, and provides multiple extraction without bridges. The flour oxygenation operated by the fluidised bed leads to a crucial improvement in the quality of the flour, with a faster but natural maturation that improves the flour’s rheological properties without using additives. Fluidised flour is much better for breadmaking, with better responses to all treatments from dough preparation to fermentation. The dough is more elastic and easier to work. It absorbs water more easily and keeps gas in more easily during leavening. Bread made from well oxygenated flour is softer thanks to a more alveolar product, and more digestible as oxygenation allows for longer leavening.

Solutions in patented antistatic Trevira fabric offer many advantages: as well as reducing costs, they are more customisable than steel or aluminium solutions, and the antistatic properties in the Trevira fabric prevent the formation of static electricity, ensuring production safety. Trevira fabric also creates a greater balance between environment and product, letting the product breathe and achieving a faster and easier balance between outside temperature and product temperature.
The wide exchange surface ensures that in case of storing in a climatised environment the temperature of the product follows that of the environment more speedily.

The Trevibox model includes all these features and adds the advantages of Silbox. The addition of a fluidised bed allows for chronological extraction with FIFO logic, which greatly enhances the traceability process. Trevibox has higher metering capacity in all processes including metering by pressure, and provides multiple extraction without bridges. The flour oxygenation operated by the fluidised bed leads to a crucial improvement in the quality of the flour, with a faster but natural maturation that improves the flour’s rheological properties without using additives. Fluidised flour is much better for breadmaking, with better responses to all treatments from dough preparation to fermentation. The dough is more elastic and easier to work. It absorbs water more easily and keeps gas in more easily during leavening. Bread made from well oxygenated flour is softer thanks to a more alveolar product, and more digestible as oxygenation allows for longer leavening.

Thanks to Cepi’s patented equipotentiality technology, the Trevibox complies with ATEX regulations, which consists of two EU directives describing what equipment and work space is allowed in an environment with an explosive atmosphere. The Trevibox comes with advanced safety systems to guard against both overpressure and underpressure. This allows weight control in real time, integrated automation and full traceability.

International Confectionery
January 2020

Functional ingredients: precision in micro dosing

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. Alongside naturally healthy foods, it’s functional, enriched and enhanced foods that are getting the most attention during this paradigm shift – through the addition of biologically active components, virtually any kind of food from snacks to bread and pasta can become an asset, reducing the risk of diseases but also aiding with hydration, energy and stimulation, mental clarity, fitness, anti-aging, stress and sleep, and plenty of other advantages sought by modern health conscious markets.

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. Alongside naturally healthy foods, it’s functional, enriched and enhanced foods that are getting the most attention during this paradigm shift – through the addition of biologically active components, virtually any kind of food from snacks to bread and pasta can become an asset, reducing the risk of diseases but also aiding with hydration, energy and stimulation, mental clarity, fitness, anti-aging, stress and sleep, and plenty of other advantages sought by modern health conscious markets.

Food, beverage and supplement sectors are focusing their research on the development of functional products ranging from snacks such as bars with added vitamins, proteins and fibers, to nutrient-dense and low-sugar fruit and nuts munchies, fermented foods with probiotic benefits, performance and energy drinks, sports nutrition such as protein bars and powders beverages, meal replacements and dietary supplements. This is the era of sweets manufactured using stevia rather than sugar, integrated with vitamines, collagene and probiotics; functional bread with fibers and tocopherol and protein-rich pasta.

At this stage, it is crucial for food manufacturers to partner with suppliers whose technology can match their innovation and provide the precision required by functional products. CEPI is a direct manufacturer of bulk-handling systems with a vision prioritizing research, flexibility and continuity. Installations are turn-key and completely automated and customized, built to match the individual needs of each project and manage all operations from the loading of ingredients in the silos to the dosing of recipes on multiple lines. As such, and through vaste food technology expertise and an impressive portfolio of solutions targeted at strategic functions like safe storing, accurate micro dosing and fully integrated automation and traceability systems, CEPI is uniquely positioned to meet the demands of the functional food market.

Safe storing and accurate micro dosing

Constantly innovated, highly flexible and capable of handling a wide range of challenging materials, Trimix is CEPI’s solution for the storing and accurate dosing of micro ingredients. In functional food installations, it’s the ideal option for both the storing and the metering of the food compounds capable of adding further benefits to the final product, spanning from vitamins, to minerals, fibers, proteins, collagenes, omega 3 and omega 6, fatty acids, nootropics, amino acids, and biologically active substances such as antioxidants and probiotics. Trimix can store premix in its units, or create a premix from separate ingredients to be later dosed in the dough.

The current Trimix model is the result of a decades-long experience in the management of powdered microingredients. Able to dose micro quantities through a high-precision scale with by weight metering, and paired with the range and full integration of our automation systems, it has provided our installations with the highest levels of repeatability, precision and traceability. CEPI’s approach is holistic and aims to cover and provide continuity through all manufacturing operations, with touch panels and traceability software being designed internally and tailored to the specificity of each mechanical installation.

Trimix is a broad spectrum metering station for micro ingredients. It consists of modular and extendible hermetic units for powdered and granular ingredients, with fixed or mobile scale. Trimix has an easy-to-clean design with air blade system to clean the bearings,  and comes with technologies to prevent leakage in the surrounding environment and leftovers within the storing units or scale. It is fitted with ground or table scale for manual metering of minor ingredient, weighed trolley, dust exhauster, integrated homogenizer and level sensors. Loading can be manual or pneumatic, with direct suction of the product from the sacks.

Recent innovations have made it possible to combine Trimix with hoppers of all sizes, achieving higher speed, volume and flexibility. It can handle an ever wider range of materials, including challenging ones such as lecithins and fibers. With higher capacity, increased agitator and a wider discharge passage, it is suitable for continous dosing in big production lines, without clogging or the formation of bridges even for hydroscopic ingredients such as crystal sugar.

Other than in Trimix, storing of bioactive food compounds can happen in medium volume solutions, including a variety of minisilos and dump stations. All machinery is compliant with ATEX legislation, designed to match the needs of the ingredients they handle and built in appropriate materials. Conveying and metering operations are handled by completely mechanical systems such as feed screws and agitators, which don’t stress the ingredients and aid in preserving the physical and chemical properties of the ingredients and their nutritional value. As with other productions that require high precision in dosing such as baby food and medical food, quality control is provided to ensure compliance with all relevant legislation.

Automation and traceability

CEPI’s installations are fully automated, with weight control in real time on all silos and hoppers, process management through personalized operator panels, and software for full traceability and warehouse management.

Each system is the result of a decades-long history synergic development alongside the mechanical system. With a team of 24 designers and programmers working on automation and software design, CEPI provides technical and human continuity through the development of a project that can become highly specific and complex. CEPI’s solutions provide full horizontal and vertical integration, managing dialogue and data among our devices and those of other partners operating in the lines, after the dosing and before the raw ingredients management. All our data can be easily integrated with global ERP to achive organization-wide traceability.

With a view of the installation as a living organism, service accompanies all its developments through each expansion and change, and includes installation, start-up, helpdesk, monitoring and assistance on site.

Production management through touch panel handles recipe creation and management, ingredient and hopper parametrization, overview for monitoring and maintenance of utilities with manual command, loading of silos and other stations such as mills, and other functions like washing and climatization. CEPI’s touch panels are developed across multiple platforms including Siemens, Rockwell and Codesys.

Integrated software CEPI TRACKING SYSTEM provides complete traceability including control and digitalization of all ingredient movements, lot control with barcode system and warehouse management, greatly enhancing food safety and the optimal management of related alarms. Receiving and visualizing data from the touch panels managing the production, CEPI TRACKING SYSTEM creates a history of storing and recipe production operations, batch reports and consumption reports with dynamic graphics illustrating product, recipe or lot trends.

Other

CEPI is a family-run company with an international outlook, based in Italy and operating globally, with offices in Malaysia to coordinate operations in the Asian market. In the past 35 years, it has worked with companies from all sectors of food  manufacturing, and has developed an unparalleled range of technologies through efforts to meet the special needs of each installation and provide full cover of its process.

Multiple indoor and outdoor options are available for macro storing, in stainless steel or antistatic fabric. Extraction is automated and can be single or multiple, with vibrating cone and fluidization for accurate FIFO management. Silos can be equipped with insulation, climatization and dehumidification systems, and loaded directly from truck or from other silos or from dumping stations. Sifting systems ensure food security. For the handling of flour, centralized cooling system are available for a gradual reaching of set temperature that can be as low as 10°C. Dosing can be continuous or batch, positive, by loss of weight, by volume or by weight, in modular hoppers for powders and electronic scale-controlled tanks for liquids. Other applications include versatile and diverse fermentation systems, mills for crystal sugar, invert sugar technology, centralized systems for the production, storing and metering of salt solution, fat and liquid tanks, cold metering of fats, melters, emulsifiers and CIP washing system for a complete hygienization of tanks and pipes.

Tech4Food
October 2019

Flour cooling: lower temperature and high stability

Correct and linear management of the dough temperature is essential in bread-making and similar processes. Seasonal changes cause considerable variations to the temperatures of work areas and raw materials, impacting leavening times and creating unevenness in the finished product. CEPI offers a centralized cooling system for a gradual and automatic reaching of set temperature, based on the direct exchange of pre-cooled air through a fluidized bed. With an increased exchange capacity and a bigger air flux, it has been perfected to automatically and independently take the flour to the temperature required for further processing. Flour can go as low as 12 °C with a difference between entry and exit temperature up to 20 °C, making it a highly rational and accurate system that eliminates or radically reduces the need for cooling agents such as cooled water or ice, and the constant manual intervention they require.

Correct and linear management of the dough temperature is essential in bread-making and similar processes. Seasonal changes cause considerable variations to the temperatures of work areas and raw materials, impacting leavening times and creating unevenness in the finished product. CEPI offers a centralized cooling system for a gradual and automatic reaching of set temperature, based on the direct exchange of pre-cooled air through a fluidized bed. With an increased exchange capacity and a bigger air flux, it has been perfected to automatically and independently take the flour to the temperature required for further processing. Flour can go as low as 12 °C with a difference between entry and exit temperature up to 20 °C, making it a highly rational and accurate system that eliminates or radically reduces the need for cooling agents such as cooled water or ice, and the constant manual intervention they require.

Cooling agents not only add unnecessary costs to your process but lead to instant decreases and unstable temperatures through time. The progressive cooling of the CEPI system guarantees higher stability and precision, and homogeneity in the dough with thermal exchange acting directly on every flour particle. CEPI cooling system leads to standardization of production and finished product while diminished costs and reduction of human error.

Like all our technologies, it is highly versatile with various options for dimension and thermal capacity. It is a modular system based on the specific cooling needs and consumption rates of each installation, and is designed to ensure full hygiene and safety and in compliance with all relevant international standards including ATEX legislation. CEPI cooling system is fully integrated with the storing, conveying and metering installation and provided with weighing in real time, integrated automation and full traceability.

Confectionery Production
September 2019

Dosing gelling agents with microingredient station

The thickeners and gelling agents that give structure to products such as ice cream, candies, pudding and jelly require an extremely accurate dosage as they are dosed in micro quantities and the slightest deviation can lead to dramatic technological changes in the food.

To avoid a shapeless product or an overly thick one, the agents should be dosed in a station such as CEPI’s Trimix, which is designed to ensure high precision and reliability in metering and comes paired with integrated automation system for production control, weighing control in real time and full traceability.

Trimix is suitable for both volumetric and by weight dosages. It consists of modular and extendible hermetic units for a completely automated metering of powdered and granular micro ingredients, and is able to handle challenging materials such as milk powder, cocoa powder, salt, and of course gelling agents like fibers such as cellulose, pectins  and natural gums such as guar. Trimix is completely hygienic with dust exhausting system acting directly during the discharge of each unit to prevent powder leakage in the surrounding environment, and the pneumatic conveyance removing leftovers within the storing units or scale during the dosage towards the lines. Scale can be mobile or fixed: the TME model with fixed scale allows ultra fast discharge and more batches with exceptionally accurate metering, and is ideal for high production volumes.

Solutions such as Trimix and TME are perfect for the production of confectionery such as snacks, cookies, pastries, cakes, chocolate, candies, drinks but also bakery such as bread, pizza, short and long pasta. With micro dosages a reliable automation system is especially critical, and CEPI offers full integration with touch panels and traceability software. Touch panels handle production and recipe control, parametrization of ingredients and hoppers and maintenance, while software provides full traceability and warehouse management including storing and recipe data history, batch report, consumption report with dynamic graphics, lot control and digitalization of all ingredient movements with barcode system.

International Bakery
September 2019

CEPI: heart of technology for a whole and healthy food

We will equip you with technologies suitable for all processes and wheather conditions to preserve the integrity and taste of your materials as well as ensuring the highest standards of hygiene and food safety. With an R&D team aggregating engineering, manufacturing and food technology expertise we will be able to assist in the development of your recipe and support your own innovation. CEPI provides hygienic storing in controlled humidity environment for skimmed and full fat cocoa powder, managing fat percentages higher than 12% in cooled pneumatic conveyance systems. For fats, cold metering in paste form achieves a product that is easier to amalgamate with the dough and ensures time saving, higher hygiene in the storage and production rooms and accurate metering due to absence of air in the pipe.

Established in Italy in 1985, CEPI is a leading Italian producer of storing, conveying and metering systems for the food industry, as well as fully integrated automation and technologies to complete all processes. This september, we are excited to launch our new logo and website, and share the essence of CEPI’s history that they are meant to convey: an evolution through continuity, weaving experience and invention together to drive at the heart of technology, where power and flexibility meet.

CEPI is a family-run company with an international outlook that has centered research and adaptability since inception. Born from the encounter between an engineer’s vision and a manufacturer, it has grown into an idea factory that puts technology squarely at the center of our work, striving to develop specialized, diversified solutions to match the most disparate needs of materials and processes. Our holistic approach looks at the installation as our product rather than any of its parts, and extends to the breadth of services we provide, assisting at each stage of the project from product and process analysis, hygiene and safety management, engineering and control, manufacture, logistics, installation, commissioning, service and project managment overseeing all workflow. All our equipment is compliant with international standards including ATEX legislation and manufactured in a channeled system. Silos are made completely without seams with advanced key-hole technique to reduce the risk of contamination to zero.

With decades of experience working with the most important companies in the food industry, we offer full vertical integration that makes food processing as efficient as can be. Unbroken lines smoothly carry minor, micro and macro ingredients from storage silos to metering stations, with operations managed by operator panels and software providing full traceability and warehouse management. Along the way, the needs of any powders, granulates or liquids are met through equipment such as fermenting tanks, yeast melters, sugar mills, sugar inverters, bread re-work dissolvers, brine production, flour cooling, bread and biscuits scrap re-work systems. We built many installations optimized for whole ingredients and processes, and we can equip you with many technologies to preserve the integrity and taste of your materials as well as ensuring the highest standards of hygiene and food safety. With an R&D team aggregating engineering, manufacturing and food technology expertise we will be able to assist in the development of your recipe and support your own innovation.

To keep bread and similar products such as pizza as natural as can be, fermentation is a must as it leads to a healthy and aromatic products while optimizing resources and collapsing costs. It saves space, manpower, additives and yeast while fully preserving the characteristics of the raw materials, making the dough suppler and removing the need for improvers. Fermented bread smells and tastes better and is easier to digest, has a longer shelf life which removes the need for preservatives.

CEPI’s fermentation technology is diversified, with multiple solutions such as fermenters, yeast melters and bread re-work dissolvers for liquid sponge, rye and wheat sourdough. With a profound understanding of the materials involved and of all aspects of the process, we provide highly versatile systems that can stand-alone or be easily integrated in the production process. Temperature control and aeration keep ingredients vital both during preparation and while stored. Design is easy to clean and CIP washing system is completely automated.

CEPI is active worldwide with a large network of partners in the five continents, and offices in Malaysia to coordinate our activities in the Asian market. We bring to the table a global knowledge of materials, environments, and markets as well as the continued research that goes into developing around 300 unique systems every year. With the focus on customization that pervades all aspects of our work, we dedicate each project the level of individualized care it deserves.

International Confectionery
September 2019

CEPI: heart of technology for the sweetest chocolate

Born in 1985 from the encounter between an engineer’s vision and a manufacturer, it has grown into an idea factory that puts technology squarely at the center of our work, striving to develop specialized, diversified solutions to match the most disparate needs of materials and processes. This september, we are excited to launch our new logo and website, and share the essence of CEPI’s history that they are meant to convey: an evolution through continuity, weaving experience and invention together to drive at the heart of technology, where power and flexibility meet..

CEPI is a leading Italian producer of storing, conveying and metering systems for the food industry, as well as fully integrated automation and technologies to complete all processes. A family-run company with an international outlook, CEPI has centered research and adaptability since inception. Born in 1985 from the encounter between an engineer’s vision and a manufacturer, it has grown into an idea factory that puts technology squarely at the center of our work, striving to develop specialized, diversified solutions to match the most disparate needs of materials and processes. This september, we are excited to launch our new logo and website, and share the essence of CEPI’s history that they are meant to convey: an evolution through continuity, weaving experience and invention together to drive at the heart of technology, where power and flexibility meet.

With decades of experience working with the most important companies in the food industry, we offer full vertical integration that makes food processing as efficient as can be. We built many installations optimized for bakery, confectionery, pasta, dairy, premix, baby and functional food productions, as well as all types of cocoa. We will equip you with technologies suitable for all processes and wheather conditions to preserve the integrity and taste of your materials as well as ensuring the highest standards of hygiene and food safety. With an R&D team aggregating engineering, manufacturing and food technology expertise we will be able to assist in the development of your recipe and support your own innovation.

CEPI provides hygienic storing in controlled humidity environment for skimmed and full fat cocoa powder, managing fat percentages higher than 12% in cooled pneumatic conveyance systems. Silos can be equipped with insulation, climatization and dehumidification systems and multiple automated extraction with accurate FIFO management, as well as sifting systems of variable size and capacity to ensure food security.

For fats, cold metering in paste form achieves a product that is easier to amalgamate with the dough and ensures time saving, higher hygiene in the storage and production rooms and accurate metering due to absence of air in the pipe. For micro ingredients such as sugar, spices, colouring agents and other additives our Trimix and TME stations are designed to ensure the highest precision and reliability in metering and are able to handle challenging materials such as any cocoa powder. They provide extraction without bridges and no powder leakage in the surrounding environment. Hoppers can be mobile or fixed for ultra fast discharge, which is ideal for high production volumes. Complete your installation with a mill for crystal sugar which will enable you to create in complete independence a product that is always fresh and controlled, and suitable to the particle size and quantity requirements of each production.

All machinery and components are suitable to abrasive products, compliant with international standards including ATEX legislation and made in channeled system. Silos are completely without seams to reduce the risk of contamination to zero and can be loaded from truck, or from other silos, or from bag and big bag dumping stations with lump breaker. For liquid sugars, tanks come with CIP washing system for for a complete hygienization of container and pipes.

CEPI offers accurate micro and macro metering and weight control in real time of all silos and dosing stations. All operations are managed by fully integrated touch panels for production control, loading, washing, climatization and maintenance of utilities and software providing full traceability.

Our holistic approach looks at the installation as our product rather than any of its parts, and extends to the breadth of services we provide, assisting at each stage of the project from product and process analysis, hygiene and safety management, engineering and control, manufacture, logistics, installation, commissioning, service and project managment overseeing all workflow. CEPI is active worldwide with a large network of partners in the five continents, and offices in Malaysia to coordinate our activities in the Asian market. We bring to the table a global knowledge of materials, environments, and markets as well as the continued research that goes into developing around 300 unique systems every year. With the focus on customization that pervades all aspects of our work, we dedicate each project the level of individualized care it deserves.

International Confectionery
June 2019

International Bakery
June 2019

International Bakery June 2019

CEPI has developed thousands of installations for all types of breads and is best placed to provide solutions that will match the needs of your materials and ensure continuity through all operations in your process. Storing and dosing systems for all kinds of flours are accompanied by all necessary technologies to complete and optimize your process: various fermentation technologies, a microingredients managing system for the automatic dosing for additives, spices and chemicals, centralized systems for the cooling of flour, salt solution in place of dosing salt directly into the dough and the system to rework your production scraps. Safe and hygienic storing is provided for any powders including wheat, rye and buckwheat flour, rice flour, rice flour, integral flour, semolina, and materials such as quinoa, teff, amaranth, powdered milk and fibers which are frequently involved in gluten free and bio productions…

With over three decades of experience in designing and building bulk-handling systems for the food industry, CEPI has developed thousands of installations for all types of breads and is best placed to provide solutions that will match the needs of your materials and ensure continuity through all operations in your process. Storing and dosing systems for all kinds of flours are accompanied by all necessary technologies to complete and optimize your process: various fermentation technologies, a microingredients managing system for the automatic dosing for additives, spices and chemicals, centralized systems for the cooling of flour, salt solution in place of dosing salt directly into the dough and the system to rework your production scraps.

Safe and hygienic storing is provided for any powders including wheat, rye and buckwheat flour, rice flour, rice flour, integral flour, semolina, and materials such as quinoa, teff, amaranth, powdered milk and fibers which are frequently involved in gluten free and bio productions. Silos can be indoor and outdoor, in stainless steel or patented antistatic fabric, modular and extendable and suitable for all production volumes. They can be optimized with fluidization, chronological and inclined extraction, and technologies such as anti-condensation, climatization, insulation and drying ensuring that the integrity of the materials is preserved in all environments and weather conditions. Dedicated stainless steel is used for aggressive materials such as salt and certain raising agents.

For the progressive cooling of flour, we offer centralized and highly flexible solutions with various options for dimension and thermal capacity. Based on the direct exchange of pre-cooled air injected in the silo through a fluidized bed, our system reaches the set temperature gradually, ensuring high precision and a constant temperature of flour in the mix, with constant product all year round. It is a vastly superior system compared to technologies that employ ice, water or gas to achieve istant temperature decreases that create big differences in the temperature of the dough through time. With no exchanger on the conveying lines there will be no clogging in the pipes and no loss of time and resources to pure and restore the lines.

Dosing lines for powders and liquids are fully automated, with weight control in real time on all silos and hoppers, production management through operator panels, full traceability, analysis of production history and warehouse management. Metering can be continuous or batch, positive, by loss of weight, by volume or by weight. Trimix is our tool for the metering of powdered and granular minor ingredients such as salt, improvers, aromas, starch, and other additives commonly used in bio and gluten free baking such as xanthan gum, lecithin, psyllium and cellulose. Trimix is geared towards high precision and reliability for both volumetric and by weight dosages, providing accurate batch metering for all production volumes. It can be fitted with fixed or mobile scale and is completely hygienic, with technologies to prevent leakage in the surrounding environment and leftovers within the storing units or scale.

If you choose to employ salt solution in place of salt, we offer centralized systems for its production, storing and metering. Salt solution allows the water to go below zero without freezing, and is therefore ideal when a cold dough is needed to prevent eccessive heating during later processes such as fermentation. Salt solution also makes it easier to to amalgamate the salt in the dough.

We have multiple fermentation tools, such as fermenters, yeast melters and bread re-work dissolvers for liquid sponge, rye and wheat sourdough. They are highly versatile systems that can stand-alone or be easily integrated in the production process, and will fully preserve the characteristics of the raw materials to produce healthy, natural and aromatic bread while saving space, manpower and materials. Tanks are double jacketed or insulated, in several sizes, provided with integrated healing and cooling units as well as temperature and PH control. Agitator with wall and floor scraper, with adjusted speed to gently work raw materials into the tank, upstream mixing for a more homogeneous dough and quick water absorption, CIP washing, inclined extraction and easy to clean design.

Finally, we can complete your bread manufacturing installation with a fully automated scrap rework system. Reworking production scraps leads to excellent return on moderate investments, recoverable within a short time period. The process eliminates the need to store scraps and guarantees a high quality end product with no loss of proteins compared with the flour used in the beginning of the process. The final product can be fed back into production in place of flour, sold, used for animal feed, or worked again to produce croutons or bread crumbs.

With our history and our focus on research and customization, we pride ourselves in having innovated all aspects of bulk-handling and in making our adaptability a true resource for our customers. The diversity of our solutions is the result of a continued effort to match each specific need presented to us, and a holistic approach that looks at the installation as our product rather than its parts. This outlook extends to the breadth and depth of the expertise we bring to all steps of our projects: engineering and control, hygiene and safety management, direct manufacture, project management, installation and service as well as a deep process and product analysis that often contributes to our customer’s own innovation by supporting them through the development of their recipe, in ways such as selecting the most suitable yeast for their sourdough or the ideal mix for a gluten free production.

Tech4Food
May – June 2019

Metering of powdered minor ingredients

This system meets your needs for high precision and reliability. There will be no leftovers within the storing units or dosing station and no powder leakage, thanks to the dust exhausting system acting directly during the discharge of each unit.

Tech4Food
March – April 2019

Cepi: the importance of fermentation in bakery

Adding fermentation to food processes is becoming a must for bread or similar products such as pizza. Fermentation increases the shelf life and fragrance of all kinds of bread (rye, wheat and multigrain), making the dough more elastic and reducing – if not removing – the need to use improvers. Fermented bread smells and tastes better and is easier to digest.

Modern Bakery
March 2019

CEPI at Modern Bakery 2019

A more recent innovation is represented by our systems for the preparation, storage and metering of invert sugar. Like indoor silos, invert sugar systems are manufactured entirely in-house, and will enhance the production of any confectionery goods (invert sugar makes baked goods softer and ice cream products creamier, as well as ensuring a longer shelf life and saving raw materials like sugar and water). The horizontal breadth of CEPI’s product mix can be seen in the range of our solutions for the treatment of sugar, which span from hygienic and safe storing, to conveyance and fine metering equipment, to ATEX conform sugar mills with automatic feeding of crystal sugar, tailored to the plant’s capacity and required particle size. Mills come with storage tanks with stirrer to avoid build-up and facilitate discharge, are provided with safety devices such as anti-explosion hatch, filter and level sensors, and are completely hermetic and dust free thanks to the air recycling. Sugar cleaning by means of in-line sifter and magnet detector, installed before the mill’s inlet, guarantees safety and hygiene.

CEPI designs, manufactures and installs turnkey systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. Based in Italy, CEPI is a completely independent, family driven company that has developed more than 5000 installations the world over since 1985. With more than three decades of experience working with the most important companies in the food industry, we offer full vertical integration that makes food processing as efficient as can be.

Unbroken lines smoothly carry minor, micro and macro ingredients from storage silos to metering stations, with operations managed by operator panels and software providing full traceability. Along the way, the needs of any powders, granulates or liquids are met through equipment such as fermenting tanks, yeast melters, sugar mills, sugar inverters, bread re-work dissolvers, brine production, flour cooling, bread and biscuits scrap re-work systems.

Flexibility is what sets us apart. We develop around 300 specialized systems every year, mainly for various applications in the food industry, handling each step of the project from process analysis to mechanical and software design, production, installation and finally start-up and service. We have a rich history of innovation in our field and hold multiple patents, as well as certifications of conformity to all relevant standards. We pay great attention to issues relating to hygiene and safety – as in the case of our outdoor silos in stainless steel, which are built in a dedicated tower where they are welded together in such a way that their inner surface is completely smooth to avoid the formation of residue. They are suitable for all powders including abrasive ones, and are equipped with safety devices to prevent overpressure, anti-condensation systems for the control of internal temperature, and insulation according to the stored product or specific weather conditions.

A more recent innovation is represented by our systems for the preparation, storage and metering of invert sugar. Like indoor silos, invert sugar systems are manufactured entirely in-house, and will enhance the production of any confectionery goods (invert sugar makes baked goods softer and ice cream products creamier, as well as ensuring a longer shelf life and saving raw materials like sugar and water). The horizontal breadth of CEPI’s product mix can be seen in the range of our solutions for the treatment of sugar, which span from hygienic and safe storing, to conveyance and fine metering equipment, to ATEX conform sugar mills with automatic feeding of crystal sugar, tailored to the plant’s capacity and required particle size. Mills come with storage tanks with stirrer to avoid build-up and facilitate discharge, are provided with safety devices such as anti-explosion hatch, filter and level sensors, and are completely hermetic and dust free thanks to the air recycling. Sugar cleaning by means of in-line sifter and magnet detector, installed before the mill’s inlet, guarantees safety and hygiene.

CEPI is active worldwide with around 80% of our order book coming from exports. Europe and the Americas are our most consolidated markets, and. Our office in Malaysia has been working steadily with South-East Asian companies, and we are looking to move more deeply in the Far East. We have an important presence in the Russian market, building over 200 projects in around 15 years and working with the biggest companies of the confectionary industry. Our turnover in 2018 was 29 millions euros with a workforce of 130 employees, both showing a growth of more than 20% since 2017. In response to such great result and the raise in demand we have purchased a new lot of land and are planning to double our productive area, currently over 7000 m2.

Tech4Food
January – February 2019

Invert sugar technology

The system for the preparation, storage and metering of invert sugar is especially suitable for confectionary goods: invert sugar makes baked goods softer and ice cream products creamier, as well as ensuring a longer shelf life and saving raw materials like sugar and water. The company builds invert sugar systems completely in-house. Cepi’s systems also cover any other needs relating to the treatment of sugar, with hygienic and safe storing, conveyance and fine metering equipment, as well as Atex conform sugar mills with automatic feeding of crystal sugar.

International Confectionery
January 2019

International Confectionery

With more than 5000 installations the world over and decades of experience working with the most important companies in the food industry, we offer full vertical integration that makes food processing as efficient as can be. Unbroken lines smoothly carry minor, micro and macro ingredients from storage silos to metering stations, with operations managed by operator panels and software providing full traceability. Along the way, the needs of any powders, granulates or liquids are met through equipment such as fermenting tanks, yeast melters, sugar mills, sugar inverters, bread re-work dissolvers, brine production, flour cooling, bread and biscuits scrap re-work systems. CEPI’s product is the plant rather than any specific machine, and our best-selling service is customization…

Based in Italy, CEPI designs, manufactures and installs turnkey systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. With more than 5000 installations the world over and decades of experience working with the most important companies in the food industry, we offer full vertical integration that makes food processing as efficient as can be. Unbroken lines smoothly carry minor, micro and macro ingredients from storage silos to metering stations, with operations managed by operator panels and software providing full traceability. Along the way, the needs of any powders, granulates or liquids are met through equipment such as fermenting tanks, yeast melters, sugar mills, sugar inverters, bread re-work dissolvers, brine production, flour cooling, bread and biscuits scrap re-work systems. CEPI’s product is the plant rather than any specific machine, and our best-selling service is customization.

Flexibility and adaptability are what sets us apart. We develop around 300 specialized systems every year, mainly for various applications in the food industry, handling each step of the project from process analysis to mechanical and software design, production, installation and finally start-up and service. Funded in 1985 by an engineer and a manufacturer, CEPI has been an idea factory since inception, striving not just to assemble machinery but to develop solutions to match diverse and ever evolving needs. We have a rich history of innovation in our field and hold multiple patents, as well as certifications of conformity to all relevant standards, with special attention being paid to issues relating to hygiene and safety. CEPI is active worldwide with around 80% of our order book coming from exports, Europe and the Americas being our most consolidated markets. In the last years we have been working steadily with South-East companies and we are looking to move more deeply in the Far East.

You can meet us at Prosweets at booth J11 in hall 10.1. We are eager to showcase our system for the preparation, storage and metering of invert sugar, which is built entireely in-house and is especially suitable for confectionary goods. Invert sugar makes baked goods softer and ice cream products creamier, as well as ensuring a longer shelf life and saving raw materials like sugar and water. CEPI’s systems also cover any other needs relating to the treatment of sugar, with hygienic and safe storing, conveyance and fine metering equipment, and ATEX conform sugar mills with automatic feeding of crystal sugar.