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.

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.

Innovation in CEPI never stops! Our new system for the liquid rework of sandwich biscuits recovers your production scraps and doses directly into the mixer, with reduced material consumptions and a more sustainable process.

It has been a long year. From everyone in CEPI, our best wishes for a well-deserved rest, and a 2021 that is full of hope.

Our warmest congratulations to Mauro Spada, who has been awarded the title of Master of Labour. We know how much he deserves it. Mauro is a great man, fantastic at his work, who has given a lot to CEPI and who is a firm part of our history.

Born from the encounter between the vision of an engineer and a manufacturer, CEPI has grown into an idea factory that puts technology squarely at the center of our work.

Consumed as breakfast, snacks, meal substitutes, or as energy and performance bars, cereal bars have become incredibly popular with all kinds of consumers. The CEPI dosing system for cereal bar lines delivers precision and accuracy, ensures the even spread of raw ingredients and protects the unique flavour of each recipe.