{"id":4519,"date":"2026-05-16T09:05:10","date_gmt":"2026-05-16T09:05:10","guid":{"rendered":"https:\/\/www.icamonline.eu\/case-studies\/tecnoblend-faster-recipe-preparation-with-silo2\/"},"modified":"2026-06-19T10:20:14","modified_gmt":"2026-06-19T10:20:14","slug":"tecnoblend-faster-recipe-preparation-with-silo2","status":"publish","type":"case-study","link":"https:\/\/www.icamonline.eu\/en\/case-studies\/tecnoblend-faster-recipe-preparation-with-silo2\/","title":{"rendered":"Tecnoblend streamlines food ingredient storage and retrieval with SILO\u00b2 VLMs, reducing recipe preparation times by 50%"},"content":{"rendered":"
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\n Ingredients always available where they are needed, replacing traditional racking with goods-to-person flow\n <\/h2>\n \n

\n For manufacturers of ingredients and semi-finished products for the gelato, pastry and bakery industries, consistent ingredient availability is essential to maintaining production continuity. As the number of SKUs grows and available space becomes increasingly limited, managing inventory on conventional shelving can slow down operations and increase the risk of errors during recipe preparation.
To support both efficiency and growth, Tecnoblend installed a SILO\u00b2 VLM at its Matera facility. The system serves two operational areas simultaneously through two opposite picking\/refilling stations: one dedicated to weighing bulk ingredients for production, and the other supporting packaging and packing activities within the warehouse. \n <\/p>\n <\/header>\n \n

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\n Industry\n <\/h3>\n \n

\n Food & Beverage \n <\/p>\n <\/div>\n\n <\/article>\n \n

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\n \n\n<\/svg> <\/div>\n \n
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\n Product\n <\/h3>\n \n

\n SILO\u00b2\n <\/p>\n <\/div>\n\n <\/article>\n \n

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\n Key result \n <\/h3>\n \n

\n \u201335% recipe preparation time\n <\/p>\n <\/div>\n\n <\/article>\n \n

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\n Key features\n <\/h3>\n \n

\n – Two opposite picking\/refilling stations serving production and packaging operations
\r\n– Custom tray supports designed for the safe tilting of stainless-steel drums\n <\/p>\n <\/div>\n\n <\/article>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n

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\n Tecnoblend:<\/span> tailored ingredients for ice cream parlours, patisseries and bakeries\n <\/h2>\n \n
\n Founded in Matera in 1989, Tecnoblend develops and distributes ingredients and semi-finished products for gelato shops, pastry laboratories, bakeries and food production facilities. With a team of 11 people, four specialised business units and a commercial presence in more than 22 countries, the company generates approximately \u20ac3 million in annual revenue. Operations combine Make-to-Order and Make-to-Stock production models, with an average lead time of 15 days.
The market served by Tecnoblend is constantly evolving. Demand is increasingly driven by healthier products, customised formulations and allergen-conscious recipes. As a result, the company must manage a growing number of SKUs while maintaining advance inventory for seasonal products, such as gelato ingredients produced during the winter to meet summer demand. This requires efficient use of space, full traceability and tight control over inventory and preparation times. \n <\/div>\n \n <\/div>\n\n
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\n \"Tecnoblend:\n <\/div>\n <\/figure>\n <\/div>\n <\/div>\n <\/section>\n
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\n The logistical challenges\n <\/h2>\n \n
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As product variety increased, conventional shelving became a constraint rather than a support to operations.<\/strong><\/p>\n

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In a continuous production environment, every minute spent retrieving ingredients is time taken away from value-added activities.<\/p>\n\n <\/div>\n <\/div>\n\n

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The most pressing pain points were:<\/p>\n

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  • approximately 1,400 references \u2014 raw materials and finished products \u2014 spread across multiple levels, with space increasingly saturated<\/li>\n
  • operators were required to handle heavy ingredient bags manually, often retrieving products from shelving up to three metres high using electric pallet trucks.<\/li>\n
  • slow picking and weighing cycles, with a real risk of ingredient selection errors<\/li>\n
  • no structured traceability: expiry management relied on operator experience, with no systematic FIFO logic in place<\/li>\n
  • recipes with up to 15 ingredients took 60 to 90 minutes to prepare<\/li>\n<\/ul>\n\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n\n\n
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    \n One SILO\u00b2 VLM, two opposite picking\/refilling stations for production and packaging
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    \n Installed at Tecnoblend’s Matera facility, the SILO\u00b2 VLM occupies just 8 m\u00b2 while providing more than 21 m\u00b3 of storage capacity across a height of over 9 metres.
    \r\nThe two opposite picking\/refilling stations serve two operational areas simultaneously. One station is located on the production side, where ingredients are retrieved and weighed for recipe preparation. The second, positioned on the opposite side of the VLM, serves the warehouse area dedicated to the packaging and packing of finished products.
    \r\nThe trays are equipped with custom supports that allow stainless-steel drums to be tilted, making it easier to handle liquid and bulk ingredients without manual lifting. Each item is delivered to the operator within seconds at an ergonomic working height. \n <\/div>\n \n <\/div>\n\n
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    \n \"One\n <\/div>\n <\/figure>\n <\/div>\n <\/div>\n <\/section>\n
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    \n Product-based storage, FIFO traceability and weekly replenishment\n <\/h2>\n \n
    \n Around 60 SKUs, including colourings, thickeners, stabilisers, plant fibres and packaging materials, are organised by product family and weighing requirements. This minimises movement between picks and speeds up recipe preparation.
    \r\nEvery ingredient follows FIFO rules. ICON always selects the oldest available stock first, helping prevent expiry-related waste.
    \r\nReplenishment is carried out weekly. The system supports 60\u201370 picks per day for around 15 recipes, each requiring approximately 15 ingredients. \n <\/div>\n \n <\/div>\n\n
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    \n \"Product-based\n <\/div>\n <\/figure>\n <\/div>\n <\/div>\n <\/section>\n
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    \n Key results
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    \n Faster, safer and fully traceable ingredient management\n <\/p>\n <\/header>\n \n

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      \n Up to 55% faster recipe preparation\n <\/h3>\n \n

      \n from 90 to 40 minutes per recipe, with full ingredient traceability\n <\/p>\n <\/div>\n <\/li>\n \n

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      \n Dual opposing picking and refilling stations\n <\/h3>\n \n

      \n production and packaging served simultaneously, with no interference between workflows\n <\/p>\n <\/div>\n <\/li>\n \n

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      \n Trays configured for the application
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      \n integrated drum-tilting supports for handling liquid and bulk ingredients without manual lifting\n <\/p>\n <\/div>\n <\/li>\n \n

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      \n Improved operator ergonomics\n <\/h3>\n \n

      \n heavy manual lifting and pallet-truck retrievals at height have been eliminated. Ingredients are delivered to the operator within seconds at an ergonomic working height\n <\/p>\n <\/div>\n <\/li>\n \n

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      \n Guaranteed FIFO traceability\n <\/h3>\n \n

      \n Every ingredient is managed by receipt date, eliminating the risk of expired or out-of-sequence ingredients\n <\/p>\n <\/div>\n <\/li>\n \n

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      \n 60\u201370 picks per day\n <\/h3>\n \n

      \n Handled smoothly and with full traceability, supporting approximately 15 recipes daily\n <\/p>\n <\/div>\n <\/li>\n <\/ul>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n

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      \n Explore the Tecnoblend project in detail\n <\/h2>\n \n \n
      \n \n \n\n<\/svg> Download the full article<\/span>\n <\/a>\n \n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n
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