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USE OF INSECTS IN CEREAL PRODUCTS

The high participation in the webinar we offered yesterday confirmed the great interest, and especially the need, for correct and scientific information on the use of insects in flour production. We anticipated that we...

THE SCHOOL YEAR HAS ENDED. A YEAR FULL OF MEETINGS

The Ocrim Milling Technology School is a training center, internationally recognized, specializing in the training of technicians and professionals in the processing and transformation of grain products. Recently, our school has successfully concluded its...

WHICH MARKET FOR INSECT-BASED FOOD?

This is a topic that, due to the fact that it has raised a great many questions and conflicting sentiments, deserves a clarifying webinar and correct and exhaustive scientific information. When it comes to...

MORE PRODUCTIVITY WITH ARTIFICIAL INTELLIGENCE

The technological evolution of Ocrim has always prioritised one goal, that of streamlining production, reducing system downtime to a minimum. We moved from manually operated to semi-manual and finally automated solutions, ensuring high safety...

ART AND TECHNOLOGY WITHOUT BORDERS

It was impossible not to notice it, as it stood in the middle of assembly department at the Paglierani factories, arousing great curiosity among the guests of 'Wheat, flour, and...'. An Ocrim rollermill entirely...

REPORTAGE FROM “WHEAT, FLOUR, AND…” – 3RD DAY

24 September 2023 -we set off early in the morning for Urbino, the city of the Italian Renaissance. After two intense days of technical talks, debates on the evolution of the milling world and...

REPORTING FROM “WHEAT, FLOUR, AND…” – 2ND DAY

23 September 2023 - Also on Saturday, the day started at the iconic Fulgor cinema in Rimini, famous for the works of film director Federico Fellini. Alberto Antolini - Ocrim CEO - opened the...

REPORTAGE FROM “WHEAT, FLOUR, AND…” – DAY 1

September 22, 2023 - The city of Rimini hosted the eleventh edition of "Wheat, flour, and...", the annual event that Ocrim organizes to share an exclusive educational, professional, and convivial experience with customers. This...

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