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Biscuits in the time of COVID-19

During this period of COVID-19, among the various habits we have had to change or to give up to, there is the breakfast ritual at the bar.

Brioche and cappuccino represent the most classic breakfast in Italy, mainly in the big cities but now more and more also in the small towns.

Now with the lock down due to the corona virus, the Italians and not only the Italians have had to reinvent their breakfast at home.

An occasion that has become rather unusual is that of having breakfast together at home, an opportunity to be exploited all together with the family.

The most popular products we have for breakfast are and will remain biscuits: soft and hard biscuits to be enjoyed with cappuccino or milk or of course tea or coffee.

Now, if from one side the amount of time spent at home makes you rediscover various activities such as the pleasure of preparing homemade biscuits, from the other side confectionery industry has started since a while proposing products that seem handmade, at home.

And as a matter of fact during this period of COVID-19 the purchase of biscuits has increased by about 13%, which is not a little in full crisis.

By their nature, biscuits are easy-to-carry and easy-to store, hence their success in the range of foods during the decades. Today more than ever, storage and packaging become fundamental not only from an eco-sustainability point of view, but also to keep safe and protect products and their integrity from breakage and external contamination.

Having said that, what are the most popular products at the time of the corona virus?

a) Rich and refined biscuits (filled with popular chocolate creams), just to spoil ourselves a bit since we have to stay at home!

b) Dietetic biscuits: particular attention is paid to sustainable products rich in fibers characterized by a "short list" of ingredients, which means a simpler and healthier product (without preservatives, without palm oil, without artificial coulours ...)

c) home made looking biscuits, in other words products looking like made by hand, at home, so that the consumer is persuaded to have a healthier product. In fact, however, this kind of product has increased more and more on an industrial scale, with the use of rotary moulding rollers with all the advantages that follow. In other words, they maintain the irregularities and imperfections that (as the Japanese say) make stuff vibrate, but are more stable, so there is a better control in weight and shape and therefore a cheaper production process.

For the manufacture of these particular range of products, special rollers are needed in terms of

1. materials to facilitate the release of more and more critical doughs and to resist the abrasion of recipes which have more and more cereals, dried fruit, inclusions that significantly affect the performance of the rollers.

2. design: special engravings offering the aspect of irregularities "handmade" but with a guarantee of eveness in baking and colour of the final product as well as of control of weight (which means saving money) and shape (which means avoiding problems with the packaging).

The decades of experience of Errebi Technology is once again punctually at the service of more and more severe demands, and we are ready to offer our know-how for a perfect setting up of your projects.

 

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