food, coffee and pasta

Brambati goes green!! Economía verde

lucia — Wed, 09 Mar 2011 17:12:27 +0000

El día de hoy hablamos de economía verde, o más correctamente de economía ecológica, para referirnos a un modelo teórico de desarrollo económico que deriva de un análisis econométrico del sistema económico, que además de las ventajas (aumento del Producto Interno Bruto) de un determinado régimen de producción, tiene en cuenta el impacto ambiental, es decir, los potenciales daños ambientales generados por el ciclo entero de transformación de las materias primas a partir de su extracción, pasando por el transporte y la transformación en energía y productos acabados, hasta llegar a los posibles daños ambientales que derivan de la eliminación de los mismos.
Dichos daños se repercuten a menudo, en un mecanismo típico de retroacción negativa, en el mismo PIB disminuyéndolo debido a la reducción del rendimiento de actividades económicas que se benefician de una buena calidad del medio ambiente, como la agricultura, la pesca y el turismo.
Este análisis plantea como solución medidas económicas, legislativas, tecnológicas y de educación pública, con capacidad de reducir el consumo de energía, de recursos naturales (agua, alimentos, combustibles, metales, etc.) y los daños ambientales, promoviendo al mismo tiempo un modelo de desarrollo sostenible a través del aumento de la eficiencia energética y de producción, que genere a su vez una reducción de la dependencia en la importación, la reducción de las emisiones de gases de efecto invernadero, la reducción de la contaminación local y global, hasta llegar a la instauración de una auténtica economía sostenible a escala global y duradera, valiéndose primordialmente de recursos renovables (como la biomasa, la energía eólica, la energía solar, la energía hidráulica) y procediendo a una reutilización más a fondo de todo tipo de desechos domésticos e industriales para evitar lo más posible el desperdicio de los recursos. Se trata, pues, de un modelo fuertemente optimizado de la economía actual del mercado, por lo menos en sus intenciones originales.
Muchos organismos internacionales y empresas han comprendido que la reducción de las emisiones a la atmósfera no solo ofrece ventajas a nuestro medio ambiente sino que ayuda también a las empresas a obtener un ahorro apreciable en términos económicos.
Un aspecto nada desdeñable, sobre todo en un momento en el que todas las realidades productivas están buscando soluciones para reducir los costes.  Y ha sido precisamente esta confluencia de intereses la que ha generado la norma Iec 60034-30:2008, que desde 2009 establece una nueva clasificación de la eficiencia de los motores eléctricos.
Hasta ese momento, los motores se clasificaban en tres categorías: Eff1, Eff2 y Eff3, con el reconocimiento Eff1 utilizado únicamente para indicar las soluciones caracterizadas por el mejor rendimiento.
La adhesión a esta norma, sin embargo, era voluntaria y no se contemplaban sanciones para quien propusiera productos sin clase de identificación, y es esto precisamente lo que busca remediar la Iec 60034-30:2008 estableciendo requisitos precisos para los motores con potencia de entre 0,75 y 375 kW, que se comercializarán durante los próximos años, y que identifica las clases de eficiencia energética con la sigla Ie, seguida por un número creciente, según el nivel de eficiencia.
Desde un punto de vista teórico, si todos los motores eléctricos instalados se caracterizaran por un alto rendimiento energético, el consumo total podría reducirse en un 20-30%, lo que equivaldría a un ahorro del 7% de la electricidad que se emplea actualmente.

“Brambati Spa, con el respaldo del proveedor Enfinity Italia srl, ha realizado la instalación, de techo, de una instalación fotovoltaica de 200 kWp, encargándose de realizar el saneamiento y las nuevas coberturas de los establecimientos de Codevilla; la instalación totalmente integrada, con una potencialidad para producir unos 220 MWh al año, permite al Grupo Brambati alcanzar metas importantes en cuanto al ahorro energético, al uso eficaz de los recursos y al desarrollo sostenible.
La misma filosofía, orientada hacia la eficiencia y la optimización de los ciclos productivos, puede apreciase a diario en el diseño y la realización de máquinas e instalaciones de Brambati Spa para la industria alimentaria, para dar siempre la respuesta más adecuada a las expectativas de sus clientes”.

Brambati goes green!!The green economy

lucia — Wed, 09 Mar 2011 16:40:24 +0000

In today’s terms the green economy or more correctly speaking, the ecological economy, is a theoretical model of economic growth that comes from an econometric analysis of the economic system which takes into account not only benefits to the production regime (a rise in Gross Internal Product) but also the environmental impact or rather the possible environmental harm produced during the transformation process from the original material, starting from its extraction, then on to its transport and transformation into energy and the finished product which creates its final waste or disposal.
This damage often has an effect, in a typical negative feedback mechanism, on the GDP itself decreasing it due to a reduction in the return on economic activities that benefit from a good quality of environment which includes agriculture, fishing and tourism.
This analysis proposes a solution including economic, legislative, technological and public education measures that are capable of reducing the amount of energy consumed, the amount of natural resources used (water, food, fossil fuels, metals etc.) and reducing environmental harm and at the same time introducing a model of sustainable development via the increase in energy efficiency and production efficiency that in turn creates a decrease on foreign dependency, an end to greenhouse gases, the reduction of local and global pollution taking it to the point where we have built a real sustainable economy on a lasting global scale that relies mainly on renewable resources (such as biomass, wind power, solar power and hydroelectric energy) and advancing our recycling to include every type of domestic and industrial waste in order to save resources. So this is therefore a highly optimized model of the actual market economy, at least as it was originally intended.

International organizations and companies have understood that the reduction of emissions into the atmosphere is not only a benefit to the environment we live in but also allows companies to make much needed savings in economic terms.
This is not an aspect to be overlooked especially at a time in which all production companies are looking for ways to cut costs.
And it is dictated by this of interests that arises the IEC 60034-30:2008 norm, which starting from 2009 foresees a new efficiency classification of electric motors.
In fact, up until that point, engines were classified into three classes:Eff1, Eff2 and Eff3, with Eff1 recognition only used to indicate the solutions with the best performance.
Adherence to this rule, however, was voluntary and no penalties were imposed on those proposing solutions without a class identification, and it is precisely this situation which the IEC 60034-30:2008 rectifies, by laying down specific requirements for engines operating between 0.75 and 375 kW of power which will be on the market in the coming years and identifies a class of energy efficiency with the logo Ie, followed by an increasing number depending on the greater level of efficiency.
From a theoretical point of view, if all electric motors installed were made to high energy efficiency standards it would be possible to reduce total consumption by 20-30% which amounts to a saving of 7% of overall electricity being used.

“Brambati Spa, with the help of the supplier Enfinity Italia srl, has installed on its roof a 200kWp photovoltaic system, taken care of the drainage and given new coverings to the buildings at Codevilla; the fully integrated system, with an annual energy output of approximately 220 MWh, gives the Brambati Group the possibility to reach important company objectives of energy conservation, efficient use of resources and sustainable development.
We apply the same philosophy to the optimization of our production cycles on a daily basis at Brambati Spa when we plan and manufacture machinary and plants for the food industry and this allows us to a give a coherant and consistent response to our clients’ demands.

Brambati goes green!! Economia verde

elena — Fri, 04 Mar 2011 10:51:40 +0000

Al giorno d’oggi si definisce economia verde, o più propriamente economia ecologica, un modello teorico di sviluppo economico che prende origine da un’ analisi econometrica del sistema economico che oltre ai benefici (aumento del Prodotto Interno Lordo) di un certo regime di produzione prende in considerazione anche l’impatto ambientale cioè i potenziali danni ambientali prodotti dall’intero ciclo di trasformazione delle materie prime a partire dalla loro estrazione, passando per il loro trasporto e trasformazione in energia e prodotti finiti fino ai possibili danni ambientali che produce la loro definitiva eliminazione o smaltimento.

Tali danni spesso si ripercuotono, in un meccanismo tipico di retroazione negativa, sul PIL stesso diminuendolo a causa della riduzione di resa di attività economiche che traggono vantaggio da una buona qualità dell’ambiente come agricoltura, pesca e turismo.

Questa analisi propone come soluzione misure economiche, legislative, tecnologiche e di educazione pubblica in grado di ridurre il consumo d’energia, di risorse naturali (acqua, cibo, combustibili, metalli, ecc.) e i danni ambientali promuovendo al contempo un modello di sviluppo sostenibile attraverso l’aumento dell’efficienza energetica e di produzione che produca a sua volta una diminuzione della dipendenza dall’estero, l’abbattimento delle emissioni di gas serra, la riduzione dell’inquinamento locale e globale fino all’istituzione di una vera e propria economia sostenibile a scala globale e duratura servendosi prevalentemente di risorse rinnovabili (come le biomasse, l’energia eolica, l’energia solare, l’energia idraulica) e procedendo al più profondo riciclaggio di ogni tipo di scarto domestico o industriale evitando il più possibile sprechi di risorse. Si tratta dunque di un modello fortemente ottimizzato dell’attuale economia di mercato almeno nei suoi intenti originari.

Enti internazionali e aziende hanno compreso che la riduzione delle emissioni nell’atmosfera non offre vantaggi solo all’ambiente in cui viviamo, ma permette anche alle aziende di ottenere sensibili risparmi in termini economici.

Un aspetto non indifferente, soprattutto in un momento in cui tutte le realtà produttive sono alla ricerca di soluzioni che consentano la riduzione dei costi.
Ed è dettata proprio da questa confluenza di interessi che nasce la norma Iec 60034-30:2008 che dal 2009 prevede una nuova classificazione dell’efficienza dei motori elettrici.

Sinora infatti i motori erano classificati in tre classi: Eff1, Eff2 ed Eff3, con il riconoscimento Eff1 utilizzato solo per indicare le soluzioni caratterizzate dalle migliori performance.

L’adesione a questa norma però era volontaria e non erano previste sanzioni per quanti proponessero soluzioni prive di una classe d’identificazione, ed è proprio a questa situazione che pone rimedio la Iec 60034-30:2008 che fissa precisi requisiti per i motori on potenza tra 0,75 e 375 kW che saranno commercializzati nei prossimi anni e che identifica le classi di efficienza energetica con la sigla Ie, seguita da un numero crescente in funzione della maggiore efficienza.

Da un punto di vista teorico, se tutti i motori elettrici installati fossero caratterizzati da un’elevata efficienza energetica, sarebbe possibile ridurre del 20-30% i consumi totali, che equivarrebbe ad un risparmio del 7% dell’elettricità attualmente impiegata.

“Brambati Spa, con il supporto del fornitore Enfinity Italia srl, ha realizzato l’installazione, su tetto, di un impianto fotovoltaico da 200 kWp, occupandosi di realizzare la bonifica e le nuove coperture degli stabilimenti di Codevilla; l’impianto totalmente integrato, con una producibilità annua pari a circa 220 MWh , permette di conseguire al Gruppo Brambati importanti obiettivi aziendali di risparmio energetico, efficiente impiego delle risorse e sviluppo sostenibile.

La stessa filosofia, orientata all’efficienza e all’ottimizzazione dei cicli produttivi, è profusa quotidianamente da Brambati Spa nella progettazione e realizzazione di macchine e impianti per l’industria alimentare per una risposta sempre più coerente con le richieste dei propri Clienti.”

Food traceability and food chain: speaks like you eat!

cristina — Wed, 20 Oct 2010 09:49:00 +0000

These words are often abused by marketing and advertising of food products, are to mean something very precise and achievable only with careful and organized procedures. Needless to care as they were showing off titles: the traceability chain is only the data published by the companies that have contributed to the production and marketing of a product that is physically and individually identifiable.
The identification is based on two essential elements: the identification of companies involved in production and that of the specific product. Traceability cannot be limited to the identification of the flows into and out of production, but it must identify exactly which of the inflows have contributed to the formation of each portion of the product output.

How to keep track the stages of production? The power of the report.

You must first perform a feasibility study and an analysis of the production involving all the part and department to produce a detailed list of information needed and report the list of improvements to manufacturing techniques to optimize the precision of traceability.
The report provided by Brambati is organized so as to monitor every movement of the product within the production process, enabling data storage on disk and the process of searching and printing.

Cooking & Biscuits

cristina — Fri, 09 Apr 2010 08:19:45 +0000

The word cookie is derived directly from the Latin bis-coctus, that means baked twice and the etymology already reveals its weaknesses. The cooking is in fact only one of the thermic processes to which general foods are subject and biscuits in particular and its goal is to obtain a more digestible and pleasant product but also make it last longer over time.
Cooking is the most critical phase in both domestic and industrial users, which is basic for giving to the biscuits the appearance, taste, fragrance, flavor and shelf life that makes them be so successful. It is impossible to determine and recommend cooking conditions, the only option is to indicate reasonable intervals, which then will be adjusted with a lot of practice and patience.
Italy is considered the home of biscuits: it is told that the first to use special toasted bread were actually Roman soldiers. Ancient chronicles report that, as early as 31 BC, the soldiers were equipped with special provisions similar to “crackers” that still today are given to travelling soldiers
At industrial level the process of preparing and cooking biscuits is long and delicate, and you can see that already from the reception of the main raw materials, white flour, wheat flour, sugar and starch, which happens through a truck. For liquid raw materials (water, oil, fat, chocolate, creams, jams, milk, alcohol, etc.) are used small stainless steel tanks often heated or cooled as appropriate.
When raw materials are received, an accurate inspection is made to check the perfect state of conservation and to take samples; then they are weighed and mixed with the addition of yeast, which helps sugars fermentation; everything is then salted and this helps to give to the cookies “flavor” and intense color of the crust which we are used to.
Once biscuits are inside the oven, heat penetration occurs differently depending on the temperature and quality of dough, because a soft dough requires a higher temperature than a hard one that has a faster drying. When any product is introduced into the oven, its temperature rises due to heat diffusion that happens in different ways in different zones: the part in touch with the cooking surface receives heat by direct contact, while the remaining part receives heat through air and through the upper heating surfaces.
The reactions, which have as a consequence a series of irreversible and structural changes, must be carefully controlled through the heat quantity which is supplied and absorbed , moisture level and permanence time in the oven, to avoid that the quality of this tasty food is compromised.
However it is impossible, theoretically, to determine the “ideal” conditions of cooking, it is only possible to give reasonable intervals, during which adjustments must be operated, that only practice can determine.

Cottura&Biscotti

cristina — Fri, 09 Apr 2010 08:19:39 +0000

La parola biscotto deriva direttamente dal latino bis-coctus, cioè cotto due volte e già nell’etimologia rivela la sua criticità. La cottura infatti è solo uno dei processi termici cui sono sottoposti i cibi in generale e i biscotti in particolare, e ha l’obiettivo sia di ottenere un prodotto più digeribile e gradevole al palato ma anche farli durare di più nel tempo.
Ciò non toglie che questa sia la fase più critica sia a livello casalingo che industriale, fondamentale per dare ai biscotti l’aspetto, il gusto, il profumo, la fragranza e la conservabilità che fa loro avere tanto successo. E’ impossibile determinare e consigliare le condizioni di cottura; l’unica possibilità è indicare degli intervalli ragionevoli, che poi andranno aggiustati con tanta pratica e tanta pazienza.
L’Italia è considerata la patria dei biscotti: si narra infatti che i primi ad usare speciali pani biscottati furono proprio i soldati romani. Le antiche cronache riferiscono che, già nel 31 a.C., i soldati venivano dotati di speciali vettovaglie simili alle “gallette” che ancora oggi vengono date ai militari in viaggio.
A livello industriale il processo di preparazione e cottura dei biscotti è lungo e delicato, e lo dimostra già a partire dalla consegna delle materie prime principali, farina bianca, farina integrale, zucchero ed amido, che avviene attraverso un’ autocisterna. Per le materie prime liquide (acqua, oli, grassi, cioccolato, creme, confetture, latte, alcool, etc) invece, vengono utilizzate piccole cisterne in acciaio inox spesso riscaldate o raffreddate a seconda dei casi.
Una volta ricevute le materie prime viene effettuata un’accurata ispezione per controllarne il perfetto stato di conservazione e per prelevarne dei campioni; vengono poi pesate ed impastate con l’aggiunta di lievito, che favorisce la fermentazione degli zuccheri; il tutto viene poi salato e ciò contribuisce a dare ai biscotti il “sapore” e la colorazione intensa della crosta, cui siamo abituati.
Una volta infornati i biscotti, la penetrazione del calore avviene in maniera differente in funzione delle temperature e della qualità della pasta, infatti un impasto tenero richiede una temperatura più elevata rispetto ad una pasta dura, che ha un’essicazione più rapida. Quando qualsiasi prodotto viene introdotto nel forno, la sua temperatura si alza a causa della diffusione del calore che avviene in modi diversi in zone diverse: la parte a contatto con la superficie di cottura infatti riceve il calore per contatto diretto, mentre la parte rimanente riceve calore attraverso l’aria e attraverso le superfici riscaldanti superiori.
Le diverse reazioni, che hanno come conseguenza una serie di modifiche strutturali irreversibili, devono essere accuratamente controllate attraverso la quantità di calore fornito ed assorbito, il livello di umidità e il tempo di permanenza nel forno, per evitare che venga compromessa la qualità di questo gustoso alimento.
E’, comunque, impossibile determinare teoricamente le condizioni “ideali”di cottura, si possono solo indicare degli intervalli ragionevoli, cui dovranno essere operati degli aggiustamenti, che solo la pratica indicherà.

Cocción bizcochos

cristina — Fri, 09 Apr 2010 08:19:28 +0000

La palabra bizcocho deriva directamente del latino bis-coctus, o sea cocido dos veces y ya en al etimología manifiesta su criticidad. La cocción en efecto es sólo uno de los procesos térmicos a los cuales están sometidos generalmente los alimentos y los bizcochos en particular, y tiene la finalidad tanto de conseguir un producto más digerible y agradable al palatar como de hacer que dure lo más posible en el tiempo.
Esto no quita que esa sea la etapa más crítica bien a nivel casero o industrial, fundamental para dar a los bizcochos el aspecto, el sabor, el perfume, la fragancia y la capacidad de conservación que les permite conseguir tan buen éxito. Es imposible determinar y aconsejar las condiciones do cocción; la única posibilidad es indicar unas intervenciones razonables, que después tendrán que ser rectificadas con mucha práctica y mucha paciencia.
Se considera a Italia como la patria de los bizcochos: en efecto se cuenta que los primeros que usaron panes de bizcochos especiales fueron los soldados romanos mismos. Las antiguas crónicas refieren que ya en el 31 antes de Cristo los soldados estaban equipados con especiales provisiones parecidas a las “galletas” que aún hoy se les dan a los sodados cuando están de viaje.
A nivel industrial el proceso de praparación y cocción de los bizcochos es largo y delicado y lo demuestra ya a partir de la consigna de las materias primas principales, harina blanca, harina integral, azucar y almidón, que se hace por trámite de un camión cisterna. Para las materias primas liquidas (agua, aceite, grasas, chocolate, cremas, confituras, leche, alcol, etc…) en cambio, se utilizan pequeñas cisternas en acero inoxidable muy a menudo calentadas o enfriadas según los casos.
Después de recibir las materias primas, se hace una inspección muy meticulosa para controlar su perfecto estado de conservación y para tomar unas muestras; luego se pesan y se amasan añadiendo levadura, para favorecer el fermento de los azúcares; luego se le pone sal y eso contribuye a dar a los bizcochos el “sabor” y la coloración intensa de la costra a la cual estamos acostumbrados.
Al poner los bizcochos en el horno, hay una diferente penetración de calor según las temperaturas y la calidad de la masa. En efecto una masa blanda requiere una temperatura más elevada respeto a una masa dura, que se seca más rápidamente. Al introducir cualquier tipo de producto en el horno, su temperatura sube por la difusión del calor que ocurre de maneras diferentes en zonas diferentes; la parte que está en contacto con la superficie de cocción recibe calor por contacto directo, mientras la parte que queda recibe calor a través del aire y a través de la superficies superiores,las que deben calentar. Las diferentes reacciones que tienen como consecuencia una serie de modificaciones estructurales superiores irreversibles, tienen que ser meticulosamente controladas a través de la cantidad de calor abastecida y absorbida, el nivel de humedad y el tiempo de permanencia en el horno, para evitar que se pueda compromitir la calidad de este sabroso alimento.
De cualquier modo es imposible establecer teóricamente las condiciones “ideales” de cocción, se pueden sólo indicar unas intervenciones razonables, a los cuales habrán que efectuar unos arreglos, que sóla la práctica podrá indicar.

Cocción bizcochos

cristina — Fri, 09 Apr 2010 08:02:21 +0000

Respect for nature, love for quality

cristina — Wed, 11 Nov 2009 09:30:58 +0000

Today one of the topics that are closer to our hearts as citizens and inhabitants of planet earth is the one of the environmental responsibility and the need to undertake an economy that revolves around the concept of sustainability.

The ability to combine the environment and production shows an awareness which is now part of our philosophy: the awareness that environmental compliance is one of the key factors for achieving quality production.

Many people wonder whether it is possible to combine profit, environment and energy.
An environmentally sustainable world is possible, but the initiative must begin with the companies, reducing dangerous emissions that are causing the rise of global temperature.
It is sufficient adopting most advanced systems for the abatement of emissions in the atmosphere in order to quantify, control and gradually reduce them.

Many companies live this as a necessity “ex post”, while fundamentally different is the attitude of the Brambati group, which was capable to join the issue before the conception of processes and systems. By establishing these goals in a systematic way, it is possible developing very advanced solutions not only to reduce environmental impact, but also to reduce the energy requirements and eliminate waste of resources.

Furthermore, Brambati is also important for the strong research activities targeted to the optimization of emissions abatement systems in the atmosphere composed by volatile organic compounds and dust arising from the coffee roasting systems.

Energy saving and environment-friendliness make us more proud, as producers and as consumers, as citizens and as men: the quality of life goes on the quality of what we eat, drink and breathe. We must remember this forever.

Where was born a good coffee

cristina — Fri, 31 Jul 2009 16:57:52 +0000

As we know, aroma and taste determine the goodness of coffee. Very often, the quality of raw material, the origin of green coffee, the calibration and modulation of the mixture, are the elements which the greatest attention lends to. It is certainly a good idea to do it, but we must not forget that is the process that gives more quality. An incorrect process, particularly an incorrect roasting, can damage and even frustrate the quality of excellent products. Similarly, a deeper analysis of the roasting profile can optimize the quality of product not necessarily with top quality.

The phase of roasting, which transforms the green coffee in the finished product, is based essentially on the roasting recipe. The roasting recipe consists of all information and parameters that together define the step of roasting from the loading of green coffee in the roasting drum, until the handling in the silo of the finished product. The roasting recipe, freely programmable by the control panel of the installation, is saved in the database and can be called, supervised and changed at will; once that has been adopted at each stage of processing, is used for the operation of the plant.

In the coffee processing cycle flexibility must be total: the quantity, temperature and time must be managed to 100% with a complete control on roasting profile. This is made possible by the experience of nearly 25 years of Brambati, which has developed a machine-art, using the most advanced technologies currently available on the market, and using an engineering study in continuous development. We are talking about the “BR” model”, the top of the range of Brambati roasters.

The features that make unique the final product, such as the development of the flavoring and color, are produced during the roasting. The care with which this process is completed and the ability to reproduce the same identical conditions for each roasting, ensure the repeatability of the cycle, and therefore the consistent quality over time.
Let’s not renounce to it.