/Press
Press 2019-09-06T11:41:18+01:00

News about our innovations, events, relations with local and global operators and with our community, published by various international outlets.

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.