Raymond Nogael, MECATHERM : The next step in sustainability
Continuous baking Efficiency, quality, quantity and profitability
Harry-Brot expands in southern Germany
Harry-Brot is taking over REWE Group’s Glockenbrot plant in Munich and plans to have a new building in Erlensee near Hanau. The company will take over the production site of the Glockenbrot bakery in Bergkirchen near Munich by the end of 2025. Germany’s biggest baker is also planning to build a new industrial bakery in Erlensee. From 2028, Harry-Brot will produce bread and baked goods there and sell them fresh. The project is subject to approval by the antitrust authorities. With the site in Bergkirchen, Harry is also taking over all of the approximately 320 employees currently working there. +++
Fedima issues recommendations for EU policymakers
Fedima published its manifesto for the 2024-2029 EU decision-making cycle. The document puts forward seven key recommendations for EU legislators to follow to ensure that the European bakery sector is supported in its sustainable growth, innovation and competitiveness. Fedima identified seven key policy priorities, including: the need for a regulatory framework that fosters innovation and sustainable economic growth; the need to recognize the essential nutritional and emotional role of bread and pastry in European diets and traditions; the need to ensure that science is at the heart of any regulatory framework affecting the food industry, and the need to address regulatory disparities and inconsistencies across the EU. +++
Baker & Baker appoints group CEO
Baker & Baker appointed Matthew Acheson as its CEO, succeeding John Lindsay in the role as of January 1. In his previous role, Acheson was the CFO of Baker & Baker and the prior CSM Bakery Solutions business since 2017. John Lindsay, the previous CEO of Baker & Baker, stepped down and moved into an advisory role until May 1, 2025, when he retires. Paul Jones succeeds Matthew Acheson as Baker & Baker’s Group CFO. He has been the UK Finance Director since 2021.
Acheson said on his appointment: “I am extremely pleased to be entrusted with leading Baker & Baker, as we look to expand our presence and distribution in markets throughout Europe and further afield. 2024 has been another robust year for the Group, and we are excited about the opportunities to grow our business in collaboration with our key customers and partners.” +++
Crown Bakeries makes leadership changes
Cordia Harrington, the founder of Crown Bakeries, transitioned from her role as CEO to Founder and Co-Chairperson. Yianny Caparos, formerly President, was appointed as CEO. Doug Bame, previously COO, is now President, leading the execution of Crown’s strategy. Additionally, Scott Shelley has been promoted from Senior Vice President of Operations to COO, bringing his extensive experience in baking industry operations management to his new role.
“This leadership team has the expertise and vision to continue guiding Crown into an exciting future,” said Yianny Caparos, Chief Executive Officer. “Together, we are focused on navigating this next phase of growth.” +++
Celebrating 20 years of excellence
Dirk Dixon, Publisher
Your commments or suggestions are always appreciated: e-mail: dixon@foodmultimedia.de
We have started the year celebrating a remarkable milestone – 20 years of Baking + Biscuit International ; two decades of dedication, innovation, and unwavering commitment to excellence. As I write this, I am filled with immense pride and gratitude for what we have achieved together.
Reflecting on our journey, I am reminded of the early days, when Baking + Biscuit International was just a vision – a vision to create a publication that would not only inform, but also inspire and lead our industry on an international level. Over the years, we have faced challenges, celebrated triumphs, and continuously evolved to meet the needs of our readers.
Our readers have always been at the heart of everything we do. Your feedback, engagement, and trust have driven us to push aside barriers and deliver content that truly matters. We are proud to have made a meaningful impact on your professional lives and the industry as a whole. To our advertisers who have supported us along the way, I say thank you for allowing us to continue to stretch the boundaries within this wonderful, global industry called… baking!
None of this would have been possible without the incredible team that stands behind Baking + Biscuit International . To my colleagues, past and present, thank you for your hard work, creativity, and dedication. Each of you has played a vital role in our success, and I am deeply grateful for your contributions. At this point, I must mention an incredible woman, Hildegard Keil, my mentor, my guide and my dear friend who dedicated so many years, and had an incredible career reporting about the industry; a true pioneer in every sense of the word. To Catalina Mihu, Helga Baumfalk, Viktoria Usanova, Linda Langhagen, Annie Dixon – I say: thank you, thank you!
As we look to the future, we are excited about the opportunities that lie ahead. We will continue to innovate, adapt, and strive for excellence, ensuring that Baking + Biscuit International remains a leading voice in our industry.
Thank you for being part of this incredible journey. Here’s to the next 20 years of success, growth, and excellence!
DIRK DIXON, Publisher
Reporting on memorable visits
It seems like yesterday! But, no – 20 years have passed since we launched Baking + Biscuit International . The magazine was designed as a sister to our German-language magazine Brot + Backwaren and shared along-side it many interesting topics and reports from the traditional bakery markets in Western and Eastern Europe. Our editors traveled around the world to report on the development of technology and solutions, raw materials and, last but not least, the various bakery markets on the different continents.
I still remember the production rooms of the Andersen confectionery in Tokyo, which, with their precision and craftsmanship, reminded me more of a goldsmith’s workshop. In Moscow, I was lucky enough to visit one of the last circular bakeries built in the 1930s, where the entire production was arranged in spirals from top to bottom and consistently used gravity for logistics. In California, I met the fascinating Nancy Silverton from La Brea Bakery, who started a whole new bread tradition in the USA. I could continue the list forever.
It was a good time, people were curious about the baked goods from other countries and, in turn, they willingly opened their doors to us. I am glad that I was able to experience this time and am delighted that my successors continue discovering unique bakeries and sharing with our readers interesting reports on their experiences.
HILDEGARD KEIL, Editor Emeritus
COVER STORIES
08
“WE CAN NOW PUSH THE NEXT BUTTON ON SUSTAINABILITY”
Last year, Raymond Nogael was promoted to President of MECATHERM . He shared the company’s strategy for development and sustainability, along with his perspective on the industry after 10 years with MECATHERM
EFFICIENCY, QUALITY, QUANTITY AND PROFITABILITY
Working day and night: continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed.
HIGHLIGHTS
QUIET ON SET: PRODUCT DEVELOPMENT IN PROGRESS!
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters and production site in Culemborg, the Netherlands.
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view. In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
UNDERSTANDING THE LANDSCAPE OF FUNCTIONAL INGREDIENTS
Functional ingredients and food additives strive to balance innovation and regulations in the European bakery sector.
08 Raymond Nogael, MECATHERM President: “We can now push the next button on sustainability”
16 Rademaker Technology Center: Quiet on set, product development in progress! CONTINUOUS BAKING
22 AMF Bakery Systems: Working day and night
30 Bühler: Go with the flow!
IBA ’25 PREVIEW
32 Susann Seidemann, iba exhibition Director: iba '25 puts Düsseldorf on the map
38 iba exhibitor highlights: On your marks, get set, go!
BATCH MIXING
26 VMI: As great as the sum of its steps
28 Reading Bakery Systems: Two-stage mixing takes center stage PRODUCTION
48 Artezen: It’s not hard to divide difficult doughs!
56 Anton Paar: A step up for quality control equipment, a leap for dough analysis
INGREDIENTS
52 Fedima: Understanding the landscape of functional ingredients SUSTAINABILITY
62 Prof. Dr. Ralf T. Kreutzer: Building a green brand
“We
can now push the next button on sustainability”
Last year, Raymond Nogael was promoted to President of MECATHERM. He shared the company’s strategy for development and sustainability, along with his perspective on the industry after 10 years with MECATHERM.
+Catalina Mihu: After spending a full day visiting the Demo Center in Barembach, I saw many new developments. Significant changes h ave been made and many projects are in progress in several areas, and not necessarily focusing solely on launching new equipment. What are MECATHERM’s priorities today?
Raymond Nogael: Launching a new oven every year would not even be sustainable. Our latest oven, for example, the M-VT vertical oven, which we unveiled at iba 2023, took us almost three years to perfect. That’s the reason why new launches are desirable around trade shows with a three-year cycle, when they can be introduced. Furthermore, development is driven by market needs. This cycle also allows us to listen to and study the exact needs of the market and adapt our portfolio of innovations accordingly. Today, we are increasingly putting efforts and energy into improving existing equipment to give our customers the opportunity to upgrade their current production lines. Indeed, innovation also involves integrating new services or options to bring additional values in terms of product quality and performance or to enable our customers to make advances in sustainability.
Raymond Nogael
MECATHERM appointed Raymond Nogael as its new President in June, 2024, succeeding Olivier Sergent. He is responsible for pursuing MECATHERM’s development strategy, with a focus on innovation and sustainable development.
Nogael joined TMG (the parent company of MECATHERM, ABI and MaMaTa) in 2015 as a Marketing & Business Developement Vice-President and member of the Executive Committee.
He created and established MECATHERM ‘service’ subsidiaries in Atlanta and Toronto and integrated its sister company, ABI. In 2023, as he completed this assignment, Nogael took additional responsibilities with the management of sales and sustainable development for the entire TMG Group.
Mihu: Your background is in the automotive industry, where a new car model is usually launched every year. How does this launch frequency compare to the baking industry, which is generally considered slower in its development?
Nogael: People do not buy a new car every year, though. And not many bakers would buy a new oven every year, either. We look at different developments throughout the year, in many areas, in addition to the equipment itself. For instance, as you saw today, we are looking at a lot of options for increased sustainability. The same is true for digitalization.
This is why we are not going to present new equipment at iba and
then IBIE in Las Vegas, this year. We do have new technology, such as the new M-VT oven and the new M-RT molder, launched in 2023. This year, we are going to focus on showing how we can help our customers be more sustainable at these trade fairs, and what kind of solutions we can develop for them – either machines or services. Regarding innovations in favor of sustainability, we’ll show our customers many ways to optimize their energy efficiency and improve their waste management through their entire production line. Regarding services, we’ll share our new audit possibilities. For example, we’ve conducted our first energetic audit recently. Last but not least, we’ll introduce the latest updates done on our platform MyMecatherm. Connected services offer many benefits: it enables our customers monitoring their equipment or production lines with real time data as well as identifying what goes wrong or could go wrong for early check and preventive trouble shooting actions. On this portal, information available is customized for each customer and each department of the bakery is completely aligned and fully involved, so that they are able to customize improvements together with us.
Mihu: What is MECATHERM’s approach to sustainability and innovation?
Nogael: I feel very committed about sustainability. It starts with underlining its necessity, to allow everyone to live well and within the limits of our planet. Company-wide, I want people to feel confident, to feel secure and to see that they can progress in the organization; and also know that we are compliant with all standards, not just from an ecological point of view. We have been doing great things for years
”Our goal is to be the reference on the market. I don't want to be a leader; everybody can lead in some area. We are a leading company, surely, but being the reference is more meaningful, because that is based on trust, on building relationships and a name. Leading in volume sales alone does not necessarily imply this.”
already, and we have been significantly increasing our efforts for the past year, with Amandine’s support 1. We want to be fully transparent and to allow our teams to take part in this sustainable journey. For instance, Amandine spent last year traveling to all our sites, to explain what sustainability means to us and make our approach more concrete for everyone; and this year, she's going to follow up with a second round to show everyone what we have implemented, what our current status is and how they can contribute. It will take time, but I’m convinced that communication is key to raise awareness and bring teams together around a common project. I strongly believe that collaboration is the key to converting ideas into successful and concrete sustainable innovations. This is why part of our sustainable strategy also relies on acting in cooperation with key players from the entire value chain and activating progress where it can best support our customers’ needs.
Reducing the environment’s impact is one of our strategic pillars in our sustainability approach, alongside social
Raymond Nogael, President, MECATHERM
1Amandine Cardonnet is MECATHERM’s Sustainability & Communication Project Manager. She joined in 2023.
responsibility. For instance, making efforts to provide good working conditions for our employees for their daily fulfillment is crucial. There are not many companies that have the ability, as we do, to build a full production line. Together with our subsidiaries, we have over 500 people, we are not a small company anymore, all of which contribute with different specializations. All talents are welcome to join our pool of experts. We are establishing a new organization where we encourage diversity – in nationalities, levels/areas of expertise, and genders – and we create opportunities that are tailored to each person.
”We have been speeding things up, accelerating how we work while ensuring that all the topics are addressed with the customers. As a policy, we are very open to the customer and listen to their needs because, ultimately, they are the ones driving forward.”
Raymond Nogael, President, MECATHERM
‘Savoir-faire’, translated globally
Mihu: Your first role, when you joined MECATHERM 10 years ago, was in the area of Marketing and Business Development and, since last year, you have been pursuing that from a different role, as president of MECATHERM. What have been the main investments so far?
Nogael: We have invested significantly in equipment, to ensure that we have the right product portfolio to address each market. MECATHERM first became known as a baguette specialist worldwide, with sales mainly in Western Europe. The focus was on the French bread culture, with a team of only French people who were working in France, even though MECATHERM was selling technologies worldwide. Then, the next step was to address new markets and capitalize on the baguette – new markets in terms of applications, such as soft breads, pastry and patisserie products. And now, we are able to support other applications, such as savory or plant-based products. It remains important that MECATHERM stays good in niche markets; this doesn't mean we are going to compete with specialists in largevolume products. Instead, we aim to address specific product ranges that have very high-end value products. This is where we want to be different in the market, with unique solutions – like our oven for fragile, sensitive, added value goods, where we can combine a lot of different technologies.
Mihu: Can you tell us a little bit more regarding the evolution of your geographical expansion?
Nogael: Once our product portfolio was complete and our expertise solid and consolidated, we looked at the
geographical markets themselves. We knew that Western Europe would have a significantly lower capacity in the future, because there was a lot of investment here in 2015-2017. Besides, Europe’s population is not growing.
Next, once we understood that Western Europe would be less active, we made strong efforts in Eastern Europe. We recruited people and we now have a team in Poland, for example, where it’s a big market for bread, but not necessarily baguettes. Now, a consistent part of our activity is in Eastern Europe.
We also entered the US and Canadian markets, with a big team. We opened a subsidiary in the US (in Atlanta) and in Canada, where we established an office in Toronto, just one year after the acquisition of ABI by our holding company TMG. North America now represents a considerable market share of our business.
Mihu: You oversaw the North American expansion. What did it involve?
Nogael: I went to Canada and stayed there to ensure the transition and the implementation of our strategy. Now, we have become a French American company, because we are both in the US and in Canada, with a local team of 120 people of more than 25 different nationalities. We are becoming more international, with solutions for a wide range of applications and a global footprint. This is the foundation for our next steps.
Mihu: How are the dynamics in the American and European markets at the moment?
Nogael: European markets are quieter these days – although we do sell lines here, in Europe, it is mostly the big bakeries that have the capacity to invest. It’s not the same in the US, where even smaller companies are currently investing in several lines, and even in new plants, to step up from semi-industrial to fully industrial operations.
Focus on product quality, production efficiency and sustainability
Mihu: What are the next steps?
Nogael: Thanks to the successful expansion in North America, we are now in a position where we can invest in the future, in sustainability and digitization. We can now continue to ‘push the button’ on sustainability, and this is what we are doing right now, with the goal of being at the same time fully customer-oriented. This is why we transformed our Demo Center in Barembach, from a facility where we could show our new machines and standalone pieces of equipment, to a testing hub that now holds a complete, adjustable production line for full-scale product testing2. The building now has a new, sustainability-focused design and expanded utilization. It’s easy to say you are customer-oriented, but there is a difference between saying it and achieving it.
Living a sustainable future
With the best ingredients from Austria. Since 1964.
backaldrin was assessed for the first time by EcoVadis in the area of sustainability and was awarded the bronze medal.
Top 15%* in the overall score in the manufacture of other food products division
Top 16%* in the environment category of the manufacture of other food products division
Top 13%* in the sustainable procurement category of the manufacture of other food products division
*of companies assessed by EcoVadis
As times are constantly changing, it is important to us as a company to ensure not only the bread innovations of tomorrow, but also a sustainable future. We want to and will improve with every step so that we can meet the high standards we have set for ourselves.
Wolfgang Mayer – Managing Director and Company Spokesman
www.backaldrin.com
Taking care of a customer is not enough to make a company customer oriented, it goes beyond that. For us, it means that each time we think about something, we need to think about the customer and their point of view. You shouldn’t say ‘I think…’ – you should say ‘The customer told me’. And you shouldn’t say ‘We need to do this’; it should be ‘The customer asked us to do this’. It's a different philosophy. In this way, we ask our customers questions and define their main three challenges – product quality, production efficiency and sustainability. The question is: what does it mean for the bakery? When looking at industrial performance, there are several potential challenges. It can, for instance, be about avoiding breakdowns, and this is possible thanks to preventive and predictive maintenance. It enables bakeries to make better products with less energy. We have invested in our equipment development to improve baking results with lower energy consumption. We’ve also taken into account that our customers will have some difficulty finding labor, and we aimed to make their life easier in terms of monitoring, setting, etc. Digitalization helps here, too: having a platform where a customer can access easily the information he needs will also help us to better help them determine their needs. This is the MyMecatherm platform.
Mihu: How are MECATHERM’s strategies adapted to the bakers’ priorities in Europe and North America? Do the offices have different policies?
Nogael: The strategy is to be local. The foundations are shared. I always say, think centrally and adapt locally. Our teams have full autonomy to adjust to the North American market: they know the culture and know what to do. They adjust according to the customer’s expectations, because they don't receive the same kinds of demands. Americans are pragmatic and quick to cooperate to find the right solution for them. Once they learn that you provide excellent services, they are very loyal. This is why we established service subsidiaries there. It’s also important to transfer the knowledge within the teams. And we are sending people from France to the North American offices for twothree years, to acquire this local expertise.
Mihu: For a different perspective, of what the bakers say, how do Europeans perceive MECATHERM compared to
how the bakers in the US and Canada see the company, as an established French specialist entering a new market?
Nogael: That was an opportunity for us because we are well-known in Europe as crusty baguette experts, while in North America they didn't know much about us. They were considering baguettes not as a mass-market product, but more as an ethnic product. And they saw we could help with authentic baguette production.
We have also invested significantly in being present on the market: we attend all key conventions such as ABA, BEMA, and ASB events, where we are partners or sponsors. It was needed, because we found that the difference between North America and Europe is that networking is important there; business is done outside of the factory.
Mihu: Last year, we met in Hamburg, for AIBI’s Congress. How are European events, by comparison?
Nogael: In North America, 1,000 bakers will come to a convention, which is four days long and includes meetings, workshops, and organized dinners. I would like to meet more bakers at the AIBI events in Europe, too.
In North America, we introduced ourselves as a French company, and as bakers first and then industrial manufacturers. We know the product. The renowned French ‘savoirfaire’ in the art of baking is part of our heritage. We know the bakery and we have bakers in our team. Then, we talk about our solutions. This was the real difference in our approach. I established the same strategy with ABI and changed the approach from technology to product and how the machine can bring higher-quality scoring to it. ABI makes the Katana Robotic Scoring System and the Eye-Q Quality control system. Their solutions are now included in the bigger lines we offer and are increasingly requested as bakers learn how they can benefit from them. We are now working on a new Katana Robotic Scoring machine, a modernized version that will be introduced in the near future.
In Europe, iba will be the first event where we attend under the new management. We want visitors to see that we have a customer-oriented vision and concentrate on sustainable innovations and solutions to make our customers’ lives easier, which doesn't only mean new equipment. An updated oven, too, is a new technology; it doesn’t have to be an
MECATHERM’s North American team and ABI LTD visited the revamped Demo Center in France, on the company’s 60th anniversary.
From big celebrations to those small everyday moments, our combined expertise and talent for taste will continue to bring you even more sweet inspiration and innovation. The perfect mix of sweet bakery ingredients and your partner for bakery success. Experience this match made in pastry heaven at IBA 2025. Dawn & Royal Steensma: Simply Irresistible.
Scan to learn more about our recent product launches
entirely new oven. For example, an iPhone 4 is not the same as an iPhone 15, because it’s just an upgraded model; the same goes for ovens. A lot has changed from one version to the next. This perspective takes a change of mindset, which does not happen overnight, especially in more traditional markets.
”On the North American market, we introduced ourselves as a French company, and as bakers first and then industrial manufacturers. ”
Raymond Nogael, President, MECATHERM
Mihu: The baking industry is sometimes seen as not as fast in advancements as other manufacturing fields. The comparison with the automotive industry comes to mind again. What management changes are you bringing, in this regard?
Nogael: We have been speeding things up, accelerating how we work while ensuring that all the topics are addressed with the customers. As a policy, we are very open to the customer and listen to their needs because, ultimately, they are the ones driving forward. We want to ensure that they have a very good service, so that they can do that. In automotive, services are fundamental now; 20-25 years ago, car manufacturers were not focusing on providing services, because everybody was going to the small garage. I was part of that conversation, where automotive moved to integrate services much more, not only because it was so profitable, but it's also to keep the loyalty of the customer. And so have we: what I brought is a significant change in services. When I joined MECATHERM, the service team had only about 20 people in services; now, we have 100 people globally. We offer various types of service contracts, including energy audits. We are also accelerating our own manufacturing process. We can bring things from car production because some excellent tools and methods can be applied. We do this regularly, as we have more recently done with the new small factory we opened last year in France, which produces our handling systems. Here, we implemented a new production setup, similar to those found in the automotive industry – cell by cell. As a result, we shortened the time to build a cell by 50%. Where it was three weeks, now it's one week and a half. We brought a lot of methodologies, from different sectors.
Past, present and future
Mihu: What plans do you have for this year?
Nogael: Aside from trade shows, we’ve recently had a Bakery Sustainability seminar together with Puratos here, in Barembach. We are planning to continue these type of seminars and to enrich the information provided. We will plan many more events in 2026.
Mihu: For a look back at MECATHERM’s development, the company celebrated its 60th anniversary in 2024. There are
still festive signs in the lobby. How was this milestone marked?
Nogael: We celebrated this symbolic event internally. December is a period of training and collaborative work for most teams. We took this opportunity to gather for a festive time the French and American teams of MECATHERM, ABI and MaMaTa, our digitalization expert. Amongst many surprises, we prepared a video for everybody that was shared during the celebrations. It speaks to us as we advance internationally as an ambassador of French bakery excellence. Today, our equipment and lines are running in over 70 countries.
Mihu: I recognize people in the group photos that were included in the video. It shows a close team. Where does MECATHERM position itself, 60 years into the business?
Nogael: It was a proud moment, seeing our people in the pictures. This is what we want – our people to feel that they are part of the organization, and proud of it. I am taking time to ensure that people are working together well. Building a trust relationship with our customers starts in-house when we know we share the same vision. That is the power of a team. My philosophy is that, while no one has a magic crystal ball to predict the future, it is clear that we cannot do anything if we cannot work well together.
Our goal is to be the reference on the market. I don't want to be a leader; everybody can lead in some area. We are a leading company, surely, but being the reference is more meaningful, because that is based on trust, on building relationships and a name. Leading in volume sales alone does not necessarily imply this.
We learned a lot along the way to where we are now. There is a sentence I always like to refer to, ‘I never lose. I either win or I learn.’ Nelson Mandela said this, and it is also my philosophy, which I share with all our people here, at MECATHERM: we never lose – we want to win, but, if we don't win, we have to learn; we need to test new things, we need to experiment to innovate and to gain experience in order to improve. This leads us to continuously improve everything we do.
Mihu: I could see a shared vision while talking with several people throughout the day here, at the Demo Center. The same message came from different voices.
Nogael: That's good to hear, and it’s important to know. Feedback is very helpful, to be able to deliver insights in a constructive manner. It works the same way with the customer: you need to be transparent about the entire work process. It helps speed things up and we already have customers who are taking notice and say that they prefer this kind of relationship. In this way, you are engaged in constructive cooperation. We can work like this everywhere in the world, of course, adapted to respect each culture.
Mihu: Thank you for inviting me to visit and see all the changes, the new projects and the work in progress! +++
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Quiet on set: product development in progress!
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters and production site in Culemborg, the Netherlands. The Technology Center not only offers space for the company’s own research and development, but, above all, for that of its customers, the bakeries.
By Helga Baumfalk
+The Rademaker Technology Center (RTC) covers an impressive space, spanning 2,400 square meters. Culemborg is home to all types of equipment and systems needed to produce pastries, croissants, Mediterranean products such as ciabatta, pinsa, breads and flatbreads, and pizza. These are complete production lines of the latest generation that, in one form or another, can be found in bakeries around the world.
“Our customers primarily use the RTC as a quiet, discreet space for testing and product development, away from their own production,” explains Paul Groenewegen, Managing Director of Rademaker Germany. “We also use the Technology Center to advance our own R&D, produce product samples for our customers, train employees, or demonstrate the possible applications of our systems to bakers.”
The RTC is very busy with customers who come to test products or processes on a Rademaker production line, or for product development. Rademaker is preparing for these test runs thoroughly. “We develop entire concepts with the bakeries during the project planning phase. Of course, they want to know whether adding current or future specialties into production will actually work. Up to five product concepts can usually be tested in the Technology Center in one day,” says Björn Buschhorn, Sales, Rademaker Germany.
“As a machine manufacturer, you have to base the design of a system – whether large or small – on data and facts. You can't rely on gut feeling.”
Paul Groenewegen, Managing Director, Rademaker Germany
Customers come to the RTC from all over the world: from Australia, New Zealand, Asia and the Middle East, as well as from Western and Eastern Europe, South America and the USA. Bakers from North America no longer have to make the long journey to the Netherlands if they want to carry out tests on the semi-industrial Radini lines, as since June 2024, they can visit the new Experience Center in Chicago.
Engineering does not rely on gut feeling
Large bakeries use the RTC in Culemborg, as do chain stores. “They come to us with different requirements and expectations,” observes Buschhorn. “Customers from the trade sector need more input. Here, it is often a matter of converting existing, partly manual processes into automated processes.” Close support and coordination are important here. “You have to explain more and ask more
Photos in this article, courtesy of Rademaker
questions. We dig deep. That takes some getting used to.” For companies in the trade sector, the processes often operate as they are, he adds, without ever being defined or questioned.
The situation is different with industrial customers. Paul Groenewegen explains: “In the industrial sector, there are clearly defined Decision Making Units (DMU). There is a product developer, a production manager, the person responsible for quality assurance, a project manager, the plant manager, and so on. And all of these departments have a lot of data at their disposal. Everything is defined.”
The situation is different in large craft businesses. These are usually family-run companies where one person, the owner, is responsible for many of these tasks, perhaps in collaboration with the production manager or a machine operator. These companies produce a wide range of products, but often don’t know the exact details of their production. “As a machine manufacturer, however, you have to base the design of a system - whether large or small - on data and facts. Going with a gut feeling doesn’t work. That is why we ask a lot of questions.”
Less rework dough, more weight accuracy, but, above all...
And what special requirements do industrial customers have? “Less rework dough, more weight accuracy,” lists Groenewegen; but these issues are not new. He notes something else: “We notice that market demands from our
US-based Rademaker Experience Center
The Rademaker Experience Center (REC) was launched in the USA, Chicago/Illinois in mid-June, 2024, and is equipped with a Radini laminator with a universal pastry line and a Radini donut line. A Radini bread line is planned for installation in 2025.
customers’ customers – i.e., the retail sector – are continually increasing.” Bakeries are expected to be incredibly flexible in terms of their product range and quick to implement new ideas. Groenewegen: “Developing a new product at R&D level is not difficult. The challenge lies in bringing the concept to an automation scale in the shortest possible time. Bakeries often approach us with this task.” Rademaker has to keep up here: “We’re in the same boat as our customers.”
Bakeries are constantly on the lookout for something new, something that is unique, something that sets them apart from the competition (for as long as possible). Some developments that started at the RTC are now known on the market, such as the bicolored croissant, for example. “We developed the product for an internal presentation,” explains the Managing Director. “At some point, a major customer took up the concept and after a few months, the croissant was already on sale in stores and gas stations. One idea that also came from us is a bread roll with a special, folded shape and different trimming on the top and bottom. This item is a big hit today.”
Cooperation with the Dutch Boulangerie Team
The wealth of ideas is no coincidence. The 15 technologists and master bakers who work at Rademaker take on tasks in bakeries in all corners of the world. “In addition,” Groenewegen emphasizes, “we cooperate with the Dutch Boulangerie Team.” It may well be that this team is made up of some of the best bakers in the Netherlands; they are certainly experts with clever ideas. Rademaker benefits from their suggestions and the Dutch Boulangerie Team, in turn, benefits from the machine manufacturer’s sponsorship and process engineering expertise.
Groenewegen describes the connection to some raw material suppliers as very good. They, too, have occasionally
tested the machinability of their doughs at the RTC, provided there was actually capacity available. Even dairies have come to the company to test how the butter they offer behaves when used on the fat pump. Speaking of butter: the Managing Director has noticed that, “Many mediumsized craft businesses are switching to butter. Until now, artisan businesses have preferred to use margarine to produce laminated doughs, while the industry almost exclusively uses butter.”
“We want to be well prepared”
Customers work with their own raw materials in the Technology Center, which are usually delivered two weeks before the actual deadline, “So that they can acclimatize,” explains Björn Buschhorn. “It’s also good if our colleagues at the RTC can run trial runs with the customer’s ingredients in advance. Every raw material behaves differently. We want to adapt to this and be well prepared. On the actual test day, it should only be about the end product.”
About the Rademaker Technology Center (RTC) and the Academy in Culemborg/Netherlands
The Technology Center spanning more than 2,400 square meters is used for:
+ Demonstrations and product tests
+ Product development
+ Training for operators and Rademaker employees
The equipment lineup:
+ Two Rademaker lines for pastries, croissants and breads
+ A Radini laminator in combination with a pastry line and croissant module
+ A Radini bread/roll line
+ A cooling and proofing cabinet, integrated into the laminating system
+ Mixers with different technologies (e.g. spiral mixers)
+ Ovens with different technologies (e.g. stone slab conveyor ovens for pizza)
+ Fermentation rooms from various manufacturers
+ Blast chillers and freezer rooms
Machines and systems are available for the production of:
+ Pastries
+ Croissants
+ Mediterranean breads
+ Bread and rolls (up to TA 185)
+ Pizza
A team of 15 bakers and dough technologists work in the Technology Centre under the leadership of Teun Zweers, responsible for bread, pizza and related products; Richard van Dooren, responsible for laminated dough, pastries and croissants; and Wiep Bergsma, Manager RTC.
The Academy
Equipment: Training rooms, training bakery and a virtual reality studio (VR studio). The VR studio can be used to carry out operator training with a virtual twin of the systems in the RTC.
Size: 320 sqm
Training is provided: Operators and maintenance personnel from the baking industry, with every Rademaker employee also undergoing a training program and receiving a certificate upon completion.
Group size: Up to a maximum of eight participants per course
The training program: It is divided into basic training courses with a focus on line operation and advanced training courses with the aim of improving line efficiency.
In addition to classroom training at the Academy, the company also conducts online training courses and training courses directly at the customer's premises.
Guests at the RTC: The Rademaker team with Björn Buschhorn (left), Nancy den Dunnen (second from left), Paul Groenewegen (second from right) and Jan Willem Jansen (right) with Helga Baumfalk (f2m)
There are various reasons why bakeries visit the RTC: “Most companies want to further automate the production of a particular product,” explains Groenewegen. “Most of these companies are semi-automated and want more automation because they don’t have the staff. Others are planning to invest in new process technology or launch a new development on the market. And there are others who come to us because they have a ‘cash cow’, a product that is performing really well, but have outdated systems on which it is produced. Here, the product does not need to be changed at all. For us as machine manufacturer, it is no easy task to copy an existing product and transfer it 1:1 to new technology. For such requests, we visit the customer, analyze the processes, discuss them within the team, and conduct multiple tests in the RTC to achieve the goal.”
Automation with a manual touch works
According to Rademaker, consistency in product quality often plays an important role in the decision for more automation. In the company’s experience, the industry wants to automate the manufacture of products that have a handcrafted
“You can automate and still retain the artisanal character of a product. The coiled croissant is a good example of this.”
Björn Buschhorn, Sales, Rademaker Germany
touch, while medium-sized companies want to retain the handcrafted character of their products while at the same time increasing automation. According to Buschhorn, the curved croissant proves that both can be reconciled. “Artisan businesses can produce coiled croissants by machine, remove them by hand and bend them. This saves working time while retaining the individual, artisan character of the product.”
In the Academy – tailor-made training
In addition to the Technology Center, Rademaker operates an Academy in Culemborg, which is used for training its own staff, but primarily for training customers’ employees. Rademaker offers further training programs for a good reason. “A shortage of skilled workers is an issue for bakeries worldwide,” emphasizes Groenewegen. “Many companies are finding it difficult to retain employees, which has become even more acute since the COVID pandemic. In this respect, it makes sense to provide the people they employ with good training in the use of technology.” The Academy is, as he says, a success story.
Customer employees are coming over almost every week for training purposes. There are no standard, ‘copy/paste’ programs: “Our team prepares for each group individually, because each company receives its own unique system, which also means that we have to adapt the content of the training and the training material individually, in the language of the customer,” Groenewegen explains.
The Academy offers training in three languages: Dutch, English and German. Other national languages are translated by an interpreter. The Rademaker Academy employees are trained in teaching and have long been experienced in responding to the level of knowledge of their ‘students’ and their different mentalities. Skills like these are not insignificant for a globally active company like Rademaker, which exports its machines and systems worldwide. +++
Scan the code for a video of the RTC:
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Working day and night
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
+For continuous baking setups, industrial operations optimize process efficiency and consistency in the end-result, namely quality. Continuous systems create and accurately maintain the target proofing and baking parameters, with a smooth product flow that ensures consistency. All process parameters, including temperature, humidity and airflow, are precisely controlled.
Unlike production running batch cycles, there are no limitations related to start/stop sequences while baking continuously. “A continuous system is based on conveyors that will carry every product through the same environment every time for maximum output, less waste and the lowest fuel costs,” specialists from AMF Bakery Systems highlight.
Automated baking and proofing
New, smart equipment helps capture a complete perspective of the entire chain of processes, in order to adjust each, and continuously ensure the line runs within the preset parameters. In an automated continuous system, the dough, pans and products never stop moving forward. In this way, each product undergoes exactly the same process, each in identical conditions, for uniform results. Proper proofing, for instance, relies on uniform airflow, without any hot or cold spots, so that every product is
proofed under the same conditions, with no variations throughout the process. The target result is optimum product quality, at any time of the day, week, or season. Automated systems for continuous baking can be used for all the core product ranges made in industrial volumes, from buns and rolls to pan breads, balancing challenging textures with flavors and visuals.
”A continuous system is based on conveyors that will carry every product through the same environment every time for maximum output, less waste and the lowest fuel costs, with the smallest possible need for operator’s intervention or supervision.“
AMF Bakery Systems specialists
To provide the proofing and baking systems that ensure these results, AMF Bakery Systems has integrated smart software into its equipment. In this way, the technology specialist can design custom solutions for continuous baking setups, according to the unique product ranges, goals and challenges each operation works with (or around).
Smart systems bring several benefits, stemming from having processes closely monitored. Unexpected events are largely prevented from occurring: “Pan sensors are used and will notify in case of any irregularities that could potentially damage the system: if the wrong type of pan is detected, if two pans enter production stacked, or if pans are unevenly loaded, the operator will receive an alert,” AMF’s specialists illustrate. For each scenario, the required solution can be set in place to have the process continue undisturbed.
Automation also optimizes pan conveying – same-size spaces are created between the pans to ensure proper airflow, uniform heat and humidity, and that they remain stable in position in the proofer, for example. The proofer is designed to automatically run 20 air recirculations per hour (following AIB recommendations). While, “In the oven, pan tracking automatically reduces the burner’s output, depending on product load, to avoid overbaking products. Burners can also be completely turned off and back on again if a delay occurs,” explains AMF. Air recirculation in the oven is done with fans with variable speed drives, to control top and bottom air vectors according to the recipe requirements and to spread a controlled airflow over each pan in the oven. “Two sensors, for temperature and humidity, control the exhaust flow, for uniform programmable conditions even during changeovers and production dwells,” the specialist adds.
Man and machine
Staff monitoring and/or intervention is required for specific tasks. For example, product selection in the user interface is the first step in starting the automated process. In case pan guides are used, at the proofer in-feed level, they are usually manually adjusted every time a new product is selected. The oven and any product topping system located between the proofer and oven will also require the operator’s input. After the oven, the depanning systems may also have manual adjustments incorporated, if the pan orientation needs to be changed.
For cleaning processes, sanitizing the proofer can start as soon as the last product leaves the endless system. “A simple
daily washdown with the automatic grid washer and a re-oiling of the endless chain (which is automated) are all that is necessary,” AMF explains. After a cooling down period, ovens can also be cleaned, by sweeping any toppings that may have dropped in. To keep the oven running for many years with no issues, a regular inspection of the burner systems is also recommended.
Under the hood
AMF BakeTech’s continuous proofer and oven systems feature robust track systems to ensure their stability over time. Both oven and proofer incorporate a unique dual-drive system, providing an even load distribution, with a built-in failsafe: two 1 HP load-sharing motors are used to drive the endless chain. This mechanism ensures production simply does not stop: “In the event of a motor failure, the redundant, backup motor can continue to drive the system without interruption until the time to service the faulty motor can be scheduled,” the specialist explains. Potentially extensive downtimes, with product losses, are no longer a risk, in this setup.
To further enhance their stability, these AMF BakeTech systems are designed with stainless steel gasketed and bolted track curves. For versatility, they are also interchangeable between proofer and oven, ensuring easy maintenance/ replacement and lowering the need for spare parts. In this way, the track’s lifespan is also extended. “Service technicians only need a wrench to change a curve, while other welded track systems may require cutting, grinding and time-consuming rewelding to replace a curve or straight track,” AMF’s specialists observe.
To support different product ranges, from soft bread and rolls to artisan products and bagels, proofers can run magnetic pans or plastic peelboards; the oven, in turn, can bake products in pans, with or without steam, as needed for each specialty’s crust and color. “Automatic controls follow the recipe for each selected product, with a daily manual override possible, in case the processes before proofer were not carried out within the expected specifications,” AMF’s specialists says.
Direct Fire Dual Burner System
Moving on up
The AMF BakeTech Proofer and Oven Continuous System
The AMF BakeTech proofer and oven system can be used to bake up to 18,000 buns/hour.
Production rates can exceed 1,600 buns/rolls per minute, or 225 loaves of bread a minute, with a minimum need for workers’ intervention in the process. In a recent automation project, such a proofer and oven system required four operators in bread production (not counting packaging, where a packaging/ basket system was set up, with stackers/unstackers, washers, and product loaders, which needed a few more operators).
A bakery that is in the process of scaling up its production, for instance, can sometimes find challenges in the space they have available and in finding the right time for installations, while the existing lines continue to operate, or in between carefully planned downtimes. In addition, it is also essential to calibrate all processes for the same output, to avoid bottlenecks for some products, AMF’s specialists underline.
Setting up such a line is not without challenges. “Some batch processes can be employed along a continuous production line, sometimes – for example, mixing in batch mixers, or any proofer or oven loading method that requires collecting/grouping several pans,” AMF points out. Moreover, packaging and post-packaging machines with various degrees of automation can also be among possible sources of end results with aspect inconsistencies.
When a bakery upgrades to continuous proofing and baking from batch-based operations, results are immediately visible in product uniformity and the decrease in waste. “Once the product recipes are saved in the system’s memory, there are
no daily changes to be made by the baker, all the agreed parameters are automated,” AMF explains. Over time, the fewer changes, the better, as this stability will translate into a higher output per hour, less ingredient loss and less energy consumption per unit produced. AMF’s automated baking solutions are designed to improve baking efficiency in industrial bakeries: the company’s application engineers determine and size the layout of each line to meet specific goals. Then, project engineers verify that the installation and commissioning are carried out to meet these goals, on-site.
Transitioning to continuous baking comes with some workflow changes. While, generally, automation means fewer people will be needed for processing, it can also come with higher needs for service technicians, so that the machines are maintained in top performance conditions. However, automation not only enables longer weekly uptimes, but often needs shorter scheduled downtimes to service the equipment, AMF points out. Bakeries can prepare in advance for such changes, while the exact line needed is being developed. After that, it’s baking around the clock, like clockwork. +++
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As great as the sum of its parts
Every step in the production process plays a vital role in determining the quality of the final baked goods. To achieve exceptional mixing results, it is essential to maintain consistency in the process, ensuring that each batch meets the same high standards.
+Batch mixing goes hand-in-hand with product diversity and varying quantities. It ensures the uniform distribution of the ingredients in the mix, with strict recipe control, yet great flexibility for diversity in formulations. The result is consistent product quality, for each batch. When versatility is a top priority for mixing different kinds of dough, a mixer that supports interchangeable tools is the answer, with a quick changeover system.
For mixing tools, there is no ‘one type fits all’ solution. Choosing the suitable mixing tools depends largely on the types of dough to be processed. However, some tools can be used for several jobs. For example, spiral mixing tools are ideal for stretching dough and handling both low- and high-hydration doughs, meaning that they can be used for products such as baguettes, bagels, and various types of bread. A whisk is the go-to tool for aeration, creaming, and creating light, airy textures, making it perfect for preparing whipped cream, mousses, or creams. Meanwhile, a beater is designed for compressing dough while preserving inclusions, making it particularly useful for working with doughs that lack structure. For rich, low-hydration doughs such as tart doughs, rolled doughs, or frozen doughs, a double-tool is the optimum choice for best mixing results.
For industrial-scale operations, VMI, a technology brand of Coperion, developed SPI spiral mixers. These mixers can process batch sizes ranging from 220 liters (120 kg of dough) to 700 liters (550 kg of dough) as standalone equipment and up to 1,000 liters when integrated into an automated system. SPI spiral mixers can use a comprehensive array of tools, including spirals, paddles, whisks and cutters, making them suitable for all types of dough. In addition, the SPI DAVI model comes with a double-tool design.
SPI mixers
Different modes, consistent results
The choice of mixing tool and technology is primarily driven by the recipe and the final product. The mixer's design ensures that the bowl/tool ratio, among other features, is adapted to meet volume requirements while ensuring consistent mixing results.
”Operators can toggle between manual and automatic modes, create and launch recipes, and receive sound alerts for specific actions like ingredient addition.“
Different products have their own recipe-specific mixing requirements, at any volume. SPI mixers work with userfriendly SCADA systems: “Our intuitive operator interfaces enable the control of operations and parameters on the production line, including recipe programming, and data analysis,” explains Melanie Gay, Marketing Manager, VMI.
SPI mixers offer customizable settings for various parameters, including the number of phases, mixing time, mixing speed, duration of each phase, bowl rotation direction, and temperature control. When saving a new recipe, you can also preset how the ingredients will be added. They can be brought out of the mixer through the hatch on the cover or by raising the mixer’s head. The level of automation can be chosen as needed: “Manual mode can be used for some productions, while pre-created recipes can be used for others. Operators can easily select and launch recipes, and receive visual or sound alerts for actions, such as cycle
There are three ranges of mixers in this family: SPI AV, SPI AVI and SPI DAVI - each designed for specific needs. All SPI mixers can be equipped with HMI or digital timers and offer a wide range of tools.
+ The SPI AV uses a collar system for bowl locking and comes in two versions:
• Access Version, featuring two digital timers for manual operation
• Touch Version, with an intuitive HMI for process control and recipe storage
+ The SPI AVI uses a clamp-locking system that lifts the bowl off the floor, for more consistent kneading and improved dough quality, especially for bigger batches, above 630 l/400 kg.
+ The SPI DAVI features a clamp locking system and a double-tool design, making it ideal for working with rich, stiff, or low-hydration doughs such as pie dough, quiches, and frozen doughs.
Melanie Gay, Marketing Manager, VMI
completion or ingredient addition,” she explains. For preconfigured recipes, while on automatic mode, the operator simply selects the recipe and starts the process.
In manual mode, settings should be adjusted before each mixing phase to configure the desired parameters such as mixing time, speed, and bowl rotation direction. For example, “When preparing baguettes, the pre-mixing phase might require 105 rpm for 3 minutes, followed by 120 rpm for 1 minute. Without a recipe mode, you must return to the mixer after 3 minutes to adjust the speed and restart the process,” Gay illustrates. In automated mode, these adjustments occur automatically with pre-saved recipes.
For temperature control, SPI mixers use a sensor to monitor the temperature of the dough, which can be tracked on the HMI. There are several options available related to the measurements monitored: a target temperature can be set for each phase, with a choice to stop mixing when it is reached, for instance.
Different bowls, different process steps
Mixers also offer choices related to the bowls they use, whether fixed or removable. This primarily depends on the batch size and production scale, VMI observes: fixed bowls must be emptied manually, a method that works well for craft bakeries where smaller batches are manageable. Removable bowls are preferred in industrial settings, for efficiency and scalability: “These bowls simplify ingredient introduction and, more importantly, make it easier to empty large quantities of dough,” Gay highlights. They can be
combined with elevators to transfer the dough directly into hoppers or onto conveyors, to streamline the production process.
Each type comes with its cleaning needs and methods, which are also influenced by the type of dough processed (the higher the water content, the stickier the dough, the more challenging the cleaning process). In general, the presence of a drain plug makes cleaning easier, for both fixed and removable bowls. The latter can also be moved to be cleaned away from the production area. VMI notes: “For industrial setups, we even provide Clean-In-Place (CIP) stations, which are typically integrated into automated batch mixing systems. These stations lift the removable bowl and clean it using high-pressure water, offering a highly efficient and hygienic solution that requires no human intervention.”
Instead of a ‘one type fits most’ approach, the strategy for selecting batch mixing technology for each operation is tailored to create ‘a custom solution that fits all’ product and production requirements. The resulting dough, and final product will be consistent with every batch, shift, or season.
The second part of this article will delve into spiral mixing technology from Diosna. Read it in the upcoming issue of Baking+Biscuit International.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Set up with distinct sequences, each with its own contribution to the dough development, it helps create specialty products with better texture and improved flavor.
+Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed. In a tub or trough that serves as a mixing bowl, ingredients are first mixed at slower speeds, to allow gluten development. The controlled fermentation process of the premixed dough can now begin, with the dough never leaving the container. Eliminating the need to transfer it also means that there are no contamination risks associated with this process.
The second stage of the mixing process begins when fermentation is completed; this time, at higher speeds, to help the gluten structure fully develop and obtain dough with the desired characteristics. These steps make the process especially beneficial for the production of crackers, among other specialties, on an industrial scale. Once fully mixed, the dough is either manually or automatically transferred to the next processing stages - either sheeting, extrusion, or forming.
Doughs obtained by two-stage mixing have a better texture, with the process revolving around fermentation. At the same time, allowing natural fermentation to develop eliminates the need for conditioners – Sodium Metabisulfite (SMS) or other additives, which is great news, not just for labeling statements, but also for enhanced product flavor.
Crackers and more
The Thomas L. Green Vertical Spindle Mixer, developed by Reading Bakery Systems, was designed to optimize the production of dough, particularly fermented types, but also beneficial for unfermented and rotary molded doughs. They are available in several capacities, usually ranging from 500 kg to 1,200 kg. Multiple mixers can be used to support the same production line.
“It is a high-quality system suitable for cracker, semi-sweet, and rotary molded doughs, making it a flexible option. It can simplify ingredient feed, particularly for lower throughput lines with manual ingredient feed,” highlights David Welch, European Sales Manager, RBS. The Spindle Mixers consistently produces batches of dough with the same characteristics, for all the specialties. They can mix doughs in under 10 minutes, even as fast as 3-5 minutes, when running cracker dough.
The technology is regularly updated. The most recent designs of the Spindle Mixer have new safety and sanitation features, to meet current market priorities. “The design also helps ensure that the dough does not become contaminated with non-food medium,” Welch explains.
A recipe-driven machine, the Vertical Spindle Mixer offers complete flexibility regarding ingredient feed order and timing. Through its recipe function, pre-saved mixing cycles can be used. Key variables making up presets include blade rotation speeds and time. Smart features ensure streamlined mixing for each batch: “The addition of RFI tags means that the mixer knows what bowl is present and the mix stage procedure that is required,” Welch says.
”The Thomas L. Green Vertical Spindle Mixer, suitable for cracker, semi-sweet, and rotary molded doughs, making it a flexible option.“
David Welch, Europe Sales Manager, RBS
The mixer is built with independent gearboxes for each spindle mixing tool. This design brings several benefits, including increased hygiene, improved machine protection and greater product flexibility. Having independent gearboxes eliminates the requirement for drive train components, which require lubrication and have a high risk of product contamination. In addition, independent gearboxes also contribute to the reliability of the equipment. “Each spindle can be monitored and tracked to ensure no blade collision occurs,” the specialist adds. The mixing process can also be precisely fine-tuned by controlling each mixing blade independently. In this way, the outer and inner blades can run at different speeds, resulting in improved mixing and homogeneous dough structure.
The mixing paddles are configured to generate sufficient dough movement (or turbulence) to ensure a homogeneous mix, in a sturdy design developed by RBS over the years. The spindle paddle shafts are supported on spherical roller bearings, which are designed to withstand radial and axial loading and are able to self-align into the correct position. All the forces at play are thoroughly accounted for, to ensure accuracy and stability, including the action of inserting and removing the blades from the dough and the rotation of the mixing blades as they push through the dough.
Over time, consistency and repeatability ensure not only that the product quality is guaranteed, but also that the system operates within the intended specifications, for longer, and with fewer unwanted interruptions. It’s all a matter of planning. +++
Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
+When looking for continuous baking improvements, tunnel ovens are the undisputed choice in terms of flexibility and efficiency. New developments incorporate new concepts to save energy, improve hygiene and support product diversity while being easy to operate.
Bühler recently launched the Meincke Turbu M – a mixedenergy solution: “Meincke Turbu M is an indirect forcedconvection (IFC) oven that features both a gas burner and a rack of electrical heaters. It ensures precise temperature control and uniform heat distribution, leading to consistent baking results,” Bühler explains. Both energy sources can be used to support the baking process simultaneously. The oven can shift from gas to electricity (or use them simultaneously), depending on the more convenient source to use, without having to stop the production process. “Bakers can fine-tune temperature settings and baking times for optimal results, regardless of the energy source. The oven‘s control systems support precise adjustments to maintain consistent quality,” the specialists detail.
The Meincke Turbu M achieves energy savings of up to 8 % in full electric mode compared to gas mode, while also decreasing CO2 emissions significantly. Bühler recommends “Using the most cost-effective energy source, leveraging dual-energy adaptability, and maintaining the oven regularly to ensure peak efficiency.”
The oven uses Bühler’s newest heat transfer technology features to ensure even baking for a wide range of doughs and recipes, with adjustable baking zones so that temperature and humidity can precisely be adjusted in different sections as needed. This continuous baking oven was designed specifically for the large-scale production of highquality goods – biscuits, crackers and cakes – of various textures, sizes and flavors.
Heating principle of the Meincke Turbu M oven:
+ A fan blows air into the burner chamber, which is heated directly by the burner.
+ The accruing heat is transferred to the heat exchanger room.
+ There, air is heated up in a separate system and distributed to the baking chamber. This ensures that no combustion gases come into contact with the end product. A constant, correct baking temperature is achieved, which secures uniform baking results.
The new technology comes with several automation features, including user-friendly controls, remote monitoring, and connectivity with Bühler Insights for performance tracking. It has an intuitive interface that supports process monitoring and parameter adjustments. “Updates include enhanced connectivity, and Bühler Insights provides tools for data-driven baking management,” the specialists outline. Regular updates should be expected, as a part of Bühler’s focus on innovation R&D.
The Meincke Turbu M supports various baking capacities, depending on the type of product. “Production lines with widely varying energy demands and product ranges benefit the most from using this oven,” the specialists of the Swiss
company highlight. Baking cycles are also customized to the product category, each with precise temperature control and duration, as well as optimum energy consumption, with minimum heat losses.
When changing from the gas-fired Meincke Turbu 4.0 to a Meincke Turbu M, there is no need to adapt existing recipes from previous production programs. The dual energy kit can also be retrofitted onto existing Meincke Turbu 3.0 or 4.0 gas oven models. It is installed by replacing the heat
”Bakers can fine-tune temperature settings and baking times for optimal results, regardless of the energy source. The oven‘s control systems support precise adjustments to maintain consistent quality.”
Bühler specialists
exchanger, adding electrical heaters and updating the control system. The process typically takes two-three days per section, for mechanical work and software updates. For an oven to be eligible to incorporate the new technology, “Proper infrastructure support is required to accommodate the dual-energy module,” Bühler notes.
Bake for less
Bühler’s latest developments are in line with a growing request for electric ovens, focusing on using more sustainable energy sources instead of fossil fuels.
The Meincke Turbu 4.0 gas oven and the Meincke Hybrid (with DGF and IFC zones) can be tested at Bühler's Innovation Center in Denmark with products already developed, or to perfect new recipes. Energy-efficient configurations can be explored for the optimum settings of each product. “This allows experimentation to determine optimal energy use and baking parameters tailored to specific needs,” the specialist says.
For new product development in the biscuit and cracker categories, Bühler suggests developing recipes to leverage the Turbu oven’s consistent temperature control and even heat distribution. Among the priorities should be the selection of ingredients and fat content for the right balance of flavor, texture, and stability during baking, the specialists recommend. +++
DESTINATION FOR INNOVATIONS
iba '25 puts Düsseldorf on the map
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view. In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
+Catalina Mihu: For one edition, iba returns to Düsseldorf. What do logistics in a different venue entail?
Susann Seidemann: With Düsseldorf, we have a location where we have already successfully organized iba many times in the past, since 1949, and which the industry is familiar with. Düsseldorf has already proven itself to be a suitable trade fair location for us over the years. We will do everything to ensure a smooth set-up and dismantling process. Of course, the hall planning at the fairground in Düsseldorf is different. Hall sizes and the layout are different. And, as the event is being held in May, this time we are also planning to use outdoor areas.
A different location definitely means new partners in terms of coordination. However, having opened the registration for iba 2025 in October 2023, we have been creating a plannable timescale for logistics. Messe Düsseldorf is very experienced in terms of planning and knows iba. We are working professionally hand in hand to guarantee all participants a successful iba. Furthermore, exhibitors can benefit from the location in 2025. Düsseldorf is one of the top locations for almost all sectors of the economy in Europe. In the Rhine-Ruhr region, as a central European economic area, exhibitors can meet new target groups. In particular, it is worth mentioning the Bakers’ Guild (Bäckerinnungsverband West) in Düsseldorf, for example. It is the largest regional association in the German bakery trade and represents the interests of 1,000 businesses.
Mihu: How was the date decided in order to fit in a year with a busy agenda of events relevant to the baking industry? In this regard, how are you collaborating with the other shows in 2025?
”Together with the German Bakers' Confederation (Zentralverband des Deutschen Bäckerhandwerks e.V.) and in close consultation with the market, we, as the organizer GHM Gesellschaft für Handwerksmessen mbh, have therefore decided to launch iba as a relevant platform for innovations and new international contacts in 2025.”
Susann Seidemann, Exhibition Director, iba
Seidemann: Because of the pandemic-related postponements of the last few years, the industry calendars are still partly subject to different cycles and timings. As the world’s leading trade fair for the baking and confectionery industry, we have taken some key aspects into account, such as the needs of the industry as well as the original iba cycle. Due to the pandemic-related postponement – when iba 2021 had to be moved to the fall of 2023 – the gap until the next, regular iba date in 2027 proved to be too long for the baking industry. Together with the German Bakers' Confederation (Zentralverband des Deutschen Bäckerhandwerks e.V.) and in close consultation with the market, we, as the organizer GHM Gesellschaft für Handwerksmessen mbh, have therefore decided to launch iba as a relevant platform for innovations and new international contacts in 2025. The May date was chosen to bring it toward the beginning of the year to support easier planning and to enable all those involved to take part.
After that, iba takes place in 2027 in the autumn at the Munich fairground. And, from 2027 onwards, iba will again be held every three years in the autumn in Munich, returning to the original three-year cycle.
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Mihu: What changes did the new coordinates bring to the structure of the hall according to themes, exhibitor profiles and other areas of interest (i.e., competitions, presentations, etc.)?
Seidemann: Our goal is to make iba 2025 as successful as ever. Covering more than 98,000 square meters, iba showcases the global diversity of the entire industry. The trade fair offers an exchange of ideas, innovations and trends that only iba can bring together in this size and quality, in a single location.
Of course, the hall planning at the fairground in Düsseldorf, hall sizes and the layout are different. We took over the structures previously used to run successful editions, with four hall themes – production technology, packaging technology, artisan bakery and raw materials. The product range is spread over seven halls, whereby size and layout differ in comparison to Munich. In Düsseldorf, some halls are way bigger, for example.
The product portfolio will be as varied as usual and presented in halls 9-15, clearly structured: + Production technology in Halls 9-13, + Packaging technology in Hall 9,
+ Artisan bakery in Halls 13 and 14, and + Raw materials and ingredients in Hall 15.
Mihu: How are exhibitors and visitors being supported in order to have the best possible experience of their 2025 attendance, relating to both the time and the place?
Seidemann: In 2023, we launched our iba.UNIVERSE platform and connected participants virtually. As a platform, it bundled the extensive content of all participants, from all areas of specialty – and thus also made it easier to prepare for the show visit, with demand and supply brought together. Because the new way of preparing for and following up after the trade fair was used with great interest, we created the new iba platform.
Our aim is to bring all industry participants together, before, during and after the trade fair. Users can register online; their profile will be connected with ticketing and their specific interests. They automatically get personalized market and trade fair news, can network with other participants and use the platform’s features. It will take business to the next level, since it enables networking with the baking industry all year round and staying up to date on innovations.
To prepare for the best experience, details are available online . To fully enjoy all the advantages, you just need to register online, for free. Everyone who wants to prepare for their visit, and has registered before the trade fair, will receive personalized information about the market in advance, such as exhibitor updates and trade fair highlights. It helps visitors who are searching for solutions to find the right partners, products, or exhibitors.
Besides the advantage of personalized news, the iba platform makes it easier to organize the visit by supporting scheduling. Functions such as contacting and networking features increase the effectiveness during the visit.
After the trade fair, the exhibitors can stay in contact with visitors via the iba platform, too. They can strengthen customer loyalty and increase their reach through automated campaigns and follow-ups.
Altogether, the platform connects the baking sector and the players before, during and after the trade fair. And, our
ticket shop is live: visitors and exhibitors can now get their tickets online, after registering for free on the iba platform. To ensure that all participants are optimally prepared, iba recommends that visitors from countries outside the EU apply early enough for their visa to enter Germany. To enable a smooth stay at the trade fair, we also advise visitors to book their accommodation early in advance. For this purpose, iba has its own trade fair partners whose hotel booking platforms offer individual or group bookings. The iba platform also offers further details on traveling to the trade fair and staying in the city.
”A completely new concept spans the entire Hall 15 in 2025: the iba.FOOD TRENDS AREA.
Exhibitors will present food trends from raw materials to innovative machines for producing coffee, chocolate and more.”
Susann
Seidemann, Exhibition Director, iba
Mihu: What new events or concepts are being introduced in 2025? If there are features organized only for this edition, please highlight them.
Seidemann: We are enthusiastic about the iba platform. Next to the new platform, two other brand-new highlights will be premiered on-site at iba 2025. Firstly, a completely new concept spans the entire Hall 15 in 2025: the iba. FOOD TRENDS AREA. Exhibitors will present food trends from raw materials to innovative machines for producing coffee, chocolate and more. The aim is to take a holistic approach to food trends. And an additional novelty: the former iba.SPEAKERS AREA turns into the new iba.STAGE. It is part of the iba.FOOD TRENDS AREA. At the iba.STAGE, trade fair participants can listen to presentations on food trends in the mornings. In the afternoons, experts will give talks on all other focus topics. For socializing and boosting your business, the networking niches and a coffee bar will be set up there.
Secondly, a completely new competition promises to be another magnet for visitors. iba is known for its numerous global competitions, such as ‘The iba.UIBC.Cup of Bakers’ and ‘The iba.UIBC.Cup of Confectioners’. This year, a brandnew event joins the line-up: the ‘World Championship of Bread Sommeliers’ will take place for the first time at iba. This new competition will probably become an additional highlight. The world championship is organized by the National Bakers Academy in Weinheim (Akademie Deutsches Bäckerhandwerk Weinheim) in Germany, which offers a national and an international course to become a ‘Certified Bread Sommelier’. Bread sommeliers have a special intuition for good bread and know how to pair bread with foods, drinks, spices and flavors.
Mihu: What are the most important iba.TOPICS, when considering the categories that you have divided the trends into?
Seidemann: The focus topics reflect the industry’s key trends. iba focuses on topics that show the diversity of the global baking sector: food trends, artisan bakery, digitalization, complete solutions in food production processes, quality management, sustainability and health. Three topics among them are in the spotlight at iba 2025 and are the most important: artisan bakery, digitalization and food trends. The first one, artisan bakery, encompasses traditional and modern bakery, training and culture. Digitalization focuses on the digital transformation of existing processes, automation solutions, online sales, data analysis and more. iba presents new methods for the baking sector: from process optimization and automation using artificial intelligence to increasing customer loyalty, for example, by means of new payment tools, distribution methods, or communication channels.
The food trends topic illustrates the development of food culture, new trends in the global baking industry landscape, and possibilities with alternative ingredients.
By way of interviews after the trade fair, we established that these are the most important topics for visitors and exhibitors. Together, they form the central theme of the event: they can be found on-site in the stage program, as part of lectures, in exhibitor product presentations, or also in special areas such as the iba.DIGITALISATION AREA and the iba.FOOD TRENDS AREA.
Mihu: And from returning and popular features, what updates should visitors be aware of now in January?
Seidemann: We have many program highlights and highly recommend allocating enough time to benefit from the top events.
The iba.FORUM is all about artisan bakery: lectures, award ceremonies and competitions will take place in Hall 14, A21 all day long.
On the opening day, on May 18, the award ceremony for the ‘Award of the Honorary Prize of the German Bakery Trade’
will take place at 11 a.m. in the iba.FORUM. On the same day, the iba.UIBC CUP OF BAKERS starts, with the motto ‘Art’; here, the best bakers in the team conjure up edible masterpieces under time pressure. The award ceremony will be held on May 19.
Further ceremonies will include the iba.AWARD, the iba. TROPHY, the iba.UIBC.C UP OF CONFECTIONERS will take place on May 21 and 22 and The German Championship of Master Bakers is scheduled for May 20. Time schedules of ceremonies will follow soon.
At the iba.ACADEMY, visitors can take part in seminars and learn how to make the traditional German pretzel. Participants will earn a certificate at the end. Early registration is recommended with tickets for the seminars available on the iba website.
At the iba.START UP AREA, national and international startups will pitch their innovations. The iba.START UP AWARD will be presented there on May 21, 2025, at 3:30 p.m.
The iba.DIGITALISATION AREA shows the bakery of the future: here visitors can touch digitalization and test new possibilities.
The iba.CONFECTIONARY TEC AREA, in cooperation with the College of the German Confectionery Industry (Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.), will showcase new technical solutions, including concepts that enhance products for sale, such as toppings for baked goods.
Free trade fair tours will also be offered on-site. The guided iba.TOURS for small or medium-sized companies are inspiring. On the tours through the halls, participants can get to know iba, its focal themes and selected exhibitors. Additionally, visits to bakeries in and around the city of Düsseldorf will give visitors exclusive insights into German businesses. The bakery visits are offered by the regional guild association (Bäckerinnungsverband WEST) and are free of charge for the visitor groups. Either a company advisor from the regional guild association or the company owner will accompany the group. Early booking is essential –visitors can apply via the contact sheet on the iba website.
Mihu: What does the ‘Baking New Ways’ motto translate into, in the show’s organization?
Seidemann: iba’s cross-media campaign ‘Baking New Ways’ presents various players, inspiring stories and innovative concepts from the industry as well as highlights from the world’s leading trade fair. The focus is on one core message: iba is a driving force in the international industry and unites with all market players to constantly reinvent itself and make progress possible.
This makes the event a guarantee for innovative and sustainable solutions. This journey to innovation can be followed throughout the year in the cross-media campaign – in its social media channels, in YouTube stories of stakeholders and on the website.
We hope all of this builds your anticipation as you prepare for your visit; we are very much looking forward to welcoming you at iba 2025 in Düsseldorf! +++
Order tickets NOW 18.-22. MAY 2025
Booth A45 Hall 11
On your marks, get set, go!
Exhibitors attending iba ’25 are sharing their stand preparations and plans for innovation. The Baking + Biscuit International interviews with exhibitors will be available online at www.bakingbiscuit.com, with additional insights.
American Pan will showcase ePAN ® bun/roll and bread pan designs, as well as its SMART Pan Tracking ® System, which provides precise insights into pan performance and usage. Custom bakeware solutions tailored to unique needs will also be highlighted – for products including bread, buns, cakes, or specialty pastries, such as croissants. An extensive range of proprietary coating solutions will also be presented, for diverse customer needs, with long-lasting performance, easy-release properties, and energy-saving benefits.
At iba and beyond, American Pan focuses on sustainability as a main priority for innovation: “Our solutions are designed to support bakeries in reducing their environmental footprint by saving energy, minimizing material waste, and maximizing the longevity of their equipment,” says Jason Bowman, President, American Pan Europe and MENA.
The company also focuses on addressing growing trends such as automation, and the demand for more versatile bakeware to accommodate emerging product categories. “Our life cycle refurbishment program exemplifies this commitment by helping bakeries extend the life of their bakeware, achieve cost savings, and contribute to a more sustainable industry,” Bowman emphasizes. +++
ANTON PAAR
HALL 10, H 50
HALL 10, H 50
The theme of Anton Paar’s iba stand is ‘Advanced Quality Control’, focusing on quality control improvements in the baking, food and ingredient industries. The new Brabender ExtensoGraph will be on display for the first time: “Building on the trusted Extensograph-E, this advanced dough analyzer offers superior accuracy in assessing dough stretching and processing properties. With enhanced temperature and humidity control, it ensures compliance with international standards (ISO, AACCI, ICC). Brabender ExtensoGraph handles extremely strong doughs (up to 2,000 EU) or highly elastic doughs (up to 680 mm),” explains Dr. Banu Sezer, Market Development Manager-Food, Anton Paar GmbH. Other key solutions such as the Brabender FarinoGraph and Brabender ViscoQuick will be presented, which provide in-depth insights into dough performance and viscosity behavior. The Anton Paar ViscoQC will also be featured, ensuring flow consistency for fillings, coatings, and bakery ingredients. The Litesizer will be showcased for its precise particle size analysis of powders, suspensions, and emulsions, enhancing ingredient performance. For advanced rheological studies, the Anton Paar MCR Rheometer will be demonstrated, offering exceptional versatility for applications like fillings, coatings, whipped creams, glazes, and more. Additionally, the company will present a variety of instruments for testing oxidation stability, sweetness, and consistency, ensuring product quality throughout the production process. +++
For a quick guide through the halls, the exhibitor color codes, per hall, are: Hall 9 – blue, Hall 10 – red, Hall 11 – yellow, Hall 12 – green, Hall 15 – purple
AMERICAN PAN (Bundy Baking Solutions)
HALL 9, D 11
HALL 9, D 11
BAKER
PERKINS
(Coperion)
Baker Perkins will be exhibiting an updated Accurist2.1 Washdown Dough Divider and the Multitex4 Moulder with a seeding attachment at this year’s iba. Both machines are integral to providing pan/tin bread at high outputs (up to 9,200 loaves per hour), while retaining a consistent highquality product produced through a hygienic process.
The Accurist2.1 Divider on display features an upgraded ram and knife arrangement as well as a full foam and rinse washdown function. The Divider has been updated to allow easier cleaning of key components. The knife can now be removed using an integrated support arm that allows the cleaning to be undertaken outside of the Divider.
The Multitex4 Moulder will be displayed with its new seeding attachment. This module can be fitted prior to coiling to allow the production of fully enrobed seeded loaves. Rather than sprinkling seeds onto the loaf after forming, the molding process consolidates the seeds into the dough sheet as it is coiled, resulting in consistent coverage on each side of the loaf.
Live production line demonstrations will be held at Coperion’s booth, as well as product showcases. The baked goods can be tasted. +++
BERNDORF BAND GROUP
Berndorf Band Group will highlight its steel belt, conveyor and service solutions at iba. A baking oven model will be showcased at the booth as an example of how Berndorf Band Group steel belts can run in a bakery.
Berndord presents its CARBO 13 Steel Belts, specifically designed for the baking industry: “CARBO 13 stands out as an ideal material for this application because of its outstanding properties. It can withstand the challenges of frequent temperature fluctuations and high load cycles while maintaining its shape. The dark surface of CARBO 13 ensures excellent heat transfer, consistently delivering highquality results. With baking oven temperatures typically averaging 250 °C (482 °F), CARBO 13 belts are engineered to handle up to 400 °C (750 °F), making them versatile and reliable for all baking production requirements,” Benrdorf specialists explain.
In 2025, the company also focuses on the motto: ‘Berndorf Band Group is a complete solution provider’, with the variety of components it offers, including skid & graphite bars, and its lubrication station, for instance. “Skid Bars made of special gray cast iron and graphite components provide practically frictionless support for the Steel Belt,” Berndorf illustrates. +++
At iba, DIOSNA will introduce upgrades in active safety monitoring of the AGV (type Sharko 10) during reverse movements. Area safety monitoring when entering stations (kneaders, lifting tippers, dosing stations, etc.) actively prevents collisions and will be integrated by DIOSNA as standard in all future low- and high-lift Sharko 10 AGVs. “This feature goes beyond the requirements of DIN EN 3691 and serves to further minimize risks in the production process,” DIOSNA explains.
In addition to the AGVs, the DIOSNA Hygienic Design Wendel Mixers will also be highlighted. They are suitable for all kinds of dough and are able to reduce kneading time considerably. “The Hygienic Design Wendel mixers come with batch capacities from 240 kg to 600 kg and
HALL 12, A 51
HALL 12,
DIOSNA (Coperion)
HALL 12, A 51
HALL 12,
HALL 10, F 13 HALL 10, F 13
stainless-steel construction with an open, hygienic frame structure. The machine cladding is glass bead blasted, and the entire construction is suitable for wet cleaning in the low-pressure range. Visitors can experience both Hygienic Design Wendel mixers: WH 240 A with a movable bowl in a running AGV system as well as WH 240 E with under-bowl
FARHAT BAKERY EQUIPMENT
discharge as a single machine with a plastic box. The WH 240A mixer will be shown with a bread slurry system from Shick Esteve, another technology brand of Coperion. DIOSNA is exhibiting as one of the technology brands featured in Coperion’s this year. The booth will highlight both individual technologies and integrated production lines. +++
Farhat will introduce a virtual concept at its stand, an immersive and interactive experience. “This approach will highlight our innovative solutions, particularly the Die Cut Roller Pita Line, showcasing our commitment to cutting-edge technology and efficient production methods,” the Lebanon-based company anticipates. In 2025, FARHAT is focusing on the growing demand for tortilla production lines. New technology is also on its agenda: “We are excited to begin testing hybrid ovens, which combine electric and natural gas heating technologies.”
Farhat aims to develop solutions that streamline production while maintaining the authenticity and quality of baked goods, looking to match industry needs for automation, efficiency, and sustainability. In addition to expanding its solutions from Arabic bread to diverse lines for pizza and various types of bread, Farhat has particularly focused on upgrading its infrared ovens. “We are excited to begin testing hybrid ovens, which combine electric and natural gas heating technologies. This innovation aims to deliver enhanced energy efficiency, greater versatility, and reduced environmental impact,”FARHAT highlights. +++
FRITSCH
HALL 12, D 51
HALL 12, D 51
FRITSCH will showcase a new pastry line for mid-sized bakeries in a new hygienic design, which builds on the hygienic developments featured on the bread line exhibited at the previous iba edition. The benefits of the system will be presented via live demonstrations. “The easy handling of the line with removable components and a new click system will portray our user-friendly approach,” FRITSCH anticipates.
The news on display at the FRITSCH – MULTIVAC stand will include the MULTIVAC Cooling@Packing System, a vacuum application for cooling bakery products, which integrates the cooling process into the thermoforming packaging machine. The equipment will also be demonstrated live at iba. “This system enables the bakery products to be packed immediately after baking, giving them a longer product shelf life and greater freshness,” the company explains. For its new developments, FRITSCH is focusing on hygienic design, easy handling through settings, operations and product changes, as well as flexibility. In addition, “Innovation efforts are also dedicated to expanding our digital drive for data feedback, product monitoring and quality control. The first step in that regard is evident in our Smart Services (including the Smart Production Insights – SPI),” FRITSCH highlights. +++
HALL 11, C 13 HALL 11, C
HANSALOY
HALL 9, E 17 HALL 9, E 17
The Hansaloy iba booth will include a full spectrum of the company’s product offerings. “We will have samples of each product category along with information related to our blades, manufactured parts, and solutions we offer for successful slicing,” Hansaloy announces.
The US specialist is focused on helping bakeries achieve the highest quality slicing for products made on bread and bun lines. “We also can assist in consulting and inspecting slicers to achieve successful results,” the company explains its areas of expertise in meeting industry trends.
Its innovation developments aim to provide high-quality blades and components. “We continually work to improve our manufacturing process and be the leader in bakery components related to slicing,” Hansaloy says. +++
HALL 12, D 21
HALL 12, D 21
For the first time, the Koenig Group will showcase its full portfolio in a joint presentation, bringing together Koenig, Fortuna, and Vulganus to highlight the collective expertise of its brands.
New developments in the field of dividing and rounding will be highlighted at the stand, including Koenig’s Industrie Rex AW EC dough divider and rounder, which will be exhibited for the first time at a trade show. It is the largest dough divider and rounder made by Koenig featuring the ‘Easy Clean’ design for optimized cleaning and maintenance. Additionally, Fortuna’s newly launched Novus dough divider and rounder will be presented, for gentle dough handling at high capacities. Advancements in digitalization and robotics will also be on show this year. Koenig is also hosting live Q&A sessions with representatives of its specialized departments, offering direct insights and expertise. Guided journeys into bakeries around the globe will also be presented, showcasing Koenig equipment in action.
“Beyond showcasing our equipment, we are placing great emphasis on connecting visitors with the people behind the Koenig Group. Dedicated areas will feature specialists from various fields, including sales and solutions, research and development, and after-sales service, ensuring a comprehensive and personal experience for all attendees,” says Norbert Hübler, Global Sales Director, Koenig.
LESAFFRE INTERNATIONAL
HALL
HALL 15, E 15
Lesaffre is preparing an ‘Immersive Future Experience’ for iba ’25, a new stand concept to address changing market needs.
The focus will be on the future, proposing an immersive experience in the bakery world of 2035. “Based on foresight, three desirable future scenarios for the bakery world in 2035 have been developed in line with our ‘Bake for Good’, ‘Bake for Care’, and ‘Bake for Smile’ commitments. Our clients, partners, and prospects will have the chance to discover these trends in a playful and experiential way,” Lesaffre reveals. The product and service innovations responding to these insights will also be presented through unusual tastings. +++
Koenig
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VIEW VIDEO
PEERLESS
AND
SHAFFER (Coperion)
Shaffer and Peerless mixers and dough handling technology will be featured at the Coperion stand., where visitors can expect an immersive experience, exploring how these technologies work together. A Peerless mixer and Shaffer dough chunker with conveyor will be displayed to illustrate opportunities to integrate them into other Coperion technologies for a variety of applications. The Peerless KleanVue mixer, for instance, will be displayed in combination with a Shick Esteve hopper receiver stack-up. “The Peerless KleanVue Mixer is designed with a robust tubular frame that is easy to wash down and promotes exceptional sanitation. It can be configured for any dough type,” the company highlights. Shaffer’s Dough Chunker and Conveyor will be displayed in combination with the Peerless mixer and Shick Esteve hopper. The Shaffer Dough Chunker and Conveyor are combined for continuous dough processing, ensuring that dough conditions remain unchanged and temperatures are kept stable. Built with a stainless steel frame, Shaffer’s Dough Chunker features a stainless steel sloped dough hopper, variable frequency controls to match downstream equipment line speeds, and a removable discharge conveyor for easy sanitation. It is designed for washdown.
SHICK ESTEVE (Coperion)
12, A 51 12, A 51
RADEMAKER
HALL 10, A 31 A 31
Under the underlying theme of smart data gathering and processing solutions, Rademaker will highlight several solutions, including the latest version of its pizza topping line, which introduces a new pizza sauce depositor and features a strewing system for all kinds oftoppings. “By using smart data gathering, strewing is made as accurate and efficient as possible. Algorithms monitor the flow of strewing material and automatically adjust the precise amount that is fed to the strewing applicator,” Rademaker explains. A new laminating system will also be unveiled, improving the quality of laminated dough sheets. “The stability of the fat layers and the homogeneity of the dough sheet have been significantly improved. In addition, major steps have been taken in the operation of the laminating module,” the specialist explains.
Rademaker is also introducing a new Dynamic Pre-sheeter System (DSS), which transforms dough batches that are coming from the mixer into a homogeneous consistent dough sheet.
The semi-industrial Radini Bread Line is also highlighted, and the Rademaker Bakery Experience – a comprehensive showcase of products, trends and product shaping demonstrations. +++
Shick Esteve will highlight its solutions for minor ingredient handling, liquid automation and IT systems that streamline operations and enhance connectivity. At the joint Coperion booth, the company will introduce an updated Clarity System, “featuring advanced traceability and modular standards,” its specialists say.
Shick Esteve’s main priorities for 2025 are focused on advancing minor and liquid ingredient handling and automation. “By delivering innovative solutions in these areas, we aim to help bakeries achieve greater precision, efficiency, and consistency in their production processes,” they add.
HALL 12, A 51 HALL 12, A 51
HALL
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UNIFILLER (Coperion)
Unifiller will highlight a Flexline incorporating technology from Unifiller and Bakon, integrated into a single production system: “By combining Bakon’s syrup sprayer and ultrasonic cutters with Unifiller’s Multistation and single-piston depositors, we are able to present a solution that goes beyond what any of either brand could have accomplished in the past,” Unifiller explains.
The newest piece of Unifiller equipment on display at the show will be the CMD500, the first of a new series of pneumatic depositors that bring the highest sanitary standards to date and many advanced features usually found in servo depositors, at a lower price point.
In 2025, Unifiller plans to work on “Reinforcing our position as market leaders and drivers of innovation and present to our customers the new potential opportunities that we can bring now that we are part of a much larger organization (Coperion).” +++
The Coperion booth will feature a mix of individual technologies and fully integrated production lines. VMI’s main highlights at the shared stand will include the Verymix continuous mixer, the SPI AV vertical batch mixer, and the Ultimix and Phebus planetary mixers, for cake and batter production.
At iba 2025, VMI will present the SPI AV spiral mixer for the first time with a special feature: a double-jacketed cooled bowl system. “This system is ideal to limit dough heating, or for processes where precise temperature control is crucial, such as with pastries like croissants,” VMI explains. “While temperature control is already available on our continuous mixers, adding this option to our SPI AV range is a way to meet the growing demand for temperature control on batch applications, while preserving the mixing quality and performance our customer know and trust with the SPI AV.” +++
Strategy changes for Lallemand-DHW
Henry Fränk (l.) and Tobias Hänig
Lallemand-DHW GmbH operates as Lallemand Deutschland GmbH from February 1, 2025. In addition, Henry Fränk (Sales Director, Central and Eastern Europe) and Tobias Hänig (Plant Manager) are appointed to the management of the company: as Managing Director and Sales Director, Central and Eastern Europe, Fränk is responsible for sales and marketing, while Hänig takes over production as Managing Director and Plant Manager. “By changing the name to Lallemand Deutschland GmbH, we are underlining our long-term growth plans and our commitment to the German market,” says Fränk. Lallemand Deutschland is part of the international Lallemand Group and specializes in the production of yeasts, starter cultures, pre-doughs and other baking solutions. +++
HALL 12, A 51 HALL 12, A
VMI (Coperion)
HALL 12, A 51
HALL 12,
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It’s not hard to work difficult doughs!
Unique specialties, often artisan-style products, are one of the most successful categories of the moment, and for good reason. However, successfully and efficiently manufacturing them requires a special approach. Artezen developed a technology concept for dividing doughs that are challenging to process, which ensures excellent end products.
+Panettone is notoriously difficult to make, as challenging as it is popular. It owes its delicate texture to the softness and elasticity of the dough, with lots of gluten and fat contents. Just like panettone, some of the most beloved bakery specialties require tradition, innovation and craftsmanship to create. They can be made with widely diverse doughs – either highly hydrated or very stiff, sometimes gluten-free, or with added benefits such as extra protein. Other emerging favorites include pastries, pinsa romana and many smaller products, often prepared with long processing times for more taste and freshness. All of these qualities contribute to popular, premium products that enjoy a growing fondness with consumers. Recipes like these require creating doughs that are challenging to master and need gentle handling in all stages of processing. Dividing and rounding the dough are among the ‘make it or break it’ steps, where flexible handling is key.
Most dough dividers excel at handling relatively stiff and compact dough, to match the processing demands of more prevalent products. With the increasing diversity of bread and pastry doughs, a dedicated approach is required. Italian specialist Artezen developed a dividing technology perfected for challenging doughs. Its creators explain: “While dividers typically employ a fixed mechanical working cycle,
allowing only the variation of speed and volume, Artezen uses a hydraulic system to control the movements of multiple pistons, adapting the dividing cycle according to the dough parameters.”
“Artezen uses a hydraulic system to control the movements of multiple pistons, adapting the dividing cycle according to the dough parameters.”
The technology can be used flexibly for diverse dough structures (and inclusions) – from liquid to stiff, by adjusting the main parameters. Delicate doughs can be divided without damaging their structure, and similarly, gluten-free doughs. To do this, a two-step mechanism was designed: “Calybra dividers use vacuum to pull in the dough from the feeder hopper into a cylinder of about double the volume required for the final product. Then, the dough is gently moved to the second and final weight chamber,” Artezen explains. This two-stage dividing cycle generates an accurate final volume with minimum stress to the product. To achieve this, the process does not employ gravity to have the dough take a fall at any time.
In addition, dividing is set up vertically, so the equipment can easily and accurately extract the required dough volume from the feeding hopper and move it into the final weight chamber. The main piston used here is round, a departure from the square ones that are traditionally included for portioning, which ensures the dough is gently handled.
The operators can adjust the diving process directly from the machine’s control panel; if the bakery switches from hard and soft dough in its daily production schedule, the machine can be adapted throughout the day as needed. Models featuring the Memory pack are recipe-driven, so dividing cycles can be stored with the recipe for each product. The machine can also be fitted with a wide range of options/devices, according to the characteristics of the main type of dough to be handled by the bakery, including scrapers, flour dusters, custom coatings for the feeder hopper and best-suitable belt materials.
Dividing live dough, automatically
Taking into account that dough does not stop proofing while it is prepared for baking, the Artezen divider can be programmed to adjust for fast-proofing dough while it is being divided, especially useful when large amounts of dough are loaded into the hopper (e.g. 200 – 300 kg). The weight checker ensures the products are consistent in size, even when the volume expands, as accurate dividing uses volume and density measurements, which vary for each type of dough. For example, “When the baker sees that, after 8 minutes of dividing, the dough weight is reduced by 5 grams, they can program the divider to add 5 grams every 8 minutes,” Artezen illustrates. Recipe-specific adjustments can be stored as well, accounting for the density of the dough and its contents (including water, yeast, fat and fruit or other ingredients). If the Artezen Lybra weight checker is coupled with the Calybra divider, this system can permanently check the weight of the divided pieces and adjust the divider to take into account the density evolution, the specialist explains. The Lybra weight checker also corrects the process according to the different densities of the dough from one day to the next. Operators do not need to manually check the dough pieces at the start, the middle or the end of the production cycle.
Adjustments are automated to the level where the machine can run completely independently – particularly useful for industrial bakeries, to ensure process consistency, as well as for semi-industrial or even smaller operations where automation also compensates for the lack of (experienced) staff.
The user interface was designed to be easy to use and does not require more than 15 minutes of training to learn how to operate. Instead of descriptive menus, icons with an intuitive design are used, which also eliminates the need
The Calybra divider:
+ Calybra Express: designed for 1,000 – 2,000 pieces of dough per hour
+ Calybra, for two-shift operations (semi-industrial bakeries): 1,000 – 2,500 pieces per hour
+ Calybra HD, for three-shift operations: 1,000 – 2,800 pieces of dough per hour
for translation. The more automated operations save manual labor and optimize the use of raw materials.
Oil-free dividing
The Calybra dividing system portions the pieces while avoiding any stress on the dough. “This is particularly important because stress causes the bonds to the molecular structure of the dough to break, and it increases dough humidity, which makes it necessary to use generous amounts of oil and flour while handling. It also shrinks the volume of the baked bread, which is often addressed by using additional, costly ingredients,” Artezen explains.
To eliminate these problems, the need for oil was removed: “The oil-free diving principle was developed by our founder, Mr. Gasparotto, more than 25 years ago. The dough is processed without coming into contact with divider oil, which is not only healthier but also much cleaner, even more so when a flour duster is required. Oil and dough (and then flour) do not mix well and make maintenance more difficult. No oil in use means no oil dropping on the floor or on the outfeed belt. This makes it easier to keep both the machine and the surrounding workspace clean,” comments Aram Rijkaart, Executive Business Partner, Artezen.
Artezen designed its dividers to operate without oil, using only stainless steel and special techno-plastic polymers, which are both food-safe and very sturdy. The need for flouring to help release the dough from the divider or for downstream processing is also greatly reduced, and, in many instances, even completely eliminated. There are no components that can rust or require lubrication. “Dividing oil, typically, is very abrasive and is used to ensure that old
dough and ingredients like sugars are scraped off the metal surface of the dividing chamber. This leads to premature wear and often requires the refurbishment of the divider after a few years of usage. This is why Artezen developed an oil-free principle,” the Italian company explains. With this build, the equipment’s maintenance needs (and respective costs) are also greatly reduced, in addition to saving on the regular purchase of divider oil.
New-generation technology
The newest generation of Calybra dividers was introduced in 2024, designed to be easily incorporated into existing production lines. The hydraulic system driving the divider components was redesigned and relocated, making the divider shorter and easier to fit. The loading/unloading heights can also be adjusted by easily placing lowering kits, as needed. In addition, the outfeed belt can reach higher to allow a higher unloading point without affecting the loading height.
“The hydraulic system is now completely separated from the area where dough or flour can enter. This guarantees its long-term proper functioning and makes cleaning of the enclosure much quicker,” Artezen highlights the changes in the new design, which bring maintenance and hygiene improvements. The hydraulic system can be easily accessed through a separate entrance.
The equipment can be set up with custom dividing cycles, to match different types of dough, respectively the gluten content in proportion to other characteristics, such as water, fat, or other ingredients. Parameters that can be set include speed, capacity, the speed of the outfeed belts, counting the divided pieces, as well as the timing and synchronization of the various movements of the pistons. Artezen recommends starting each new product with the value initially suggested by the software. If variations in the divided pieces are measured and more accuracy is required, higher values can be selected until the desired parameters are reached.
The Calybra divider is available in three versions adapted to different production requirements:
+ Calybra Express, for single shift operations, at moderate speeds of 1,000 – 2,000 dough pieces per hour, depending on the type of dough and the required weight of the final product. It can be offered with an incorporated spiral rounder for white dough and pizza, for the production of up to 1,500 breads/pizzas per hour
+ Calybra for two-shift operations, with typical speeds of 1,000 – 2,500 pieces per hour
+ Calybra HD, for three-shift operations, with speeds of 1,000 – 2,800 pieces of dough per hour
The two bigger models can be equipped with a Memory pack that sets the desired weights and can store recipes for different dividing cycles. “You can program speed, single or double piston operation, dividing pressure, and automated weight adjustments,” explain the specialists. The Connect pack comes with a WiFi router used to connect the machine to the Artezen Connect application, an Industry 4.0 feature that allows the operator to program the divider and weight checker remotely. It also provides daily production statistics and feedback on the status of cleaning and maintenance needs. Through the application, Artezen technicians can also provide support when needed.
The three ranges share the same operating principles, but have unique designs to fit the typical daily use of the equipment; the faster or the longer they work in between two cleaning cycles, the more stress on the components (this is why Artezen implemented a visual aid, an emoticon alert that shows the cleaning status of the machine at any time).
“Each model has its own hydraulic system and the mechanical components are reinforced,” the specialists explain.
Calybra and Calybra HD can work with larger dough feeder hoppers, of up to 300 kg (and, for certain dough types, even up to 500 kg). On the Calybra Express, the maximum size is usually 210 kg. Due to the size of the chosen components, the floor space of the dividers increases slightly with the higher production capacity of the model, from 60x165 cm for Calybra Express up to 85x210 cm for Calybra HD. These ranges can be further personalized according to
requirements related to dough, placement, connected equipment, operator control interface, among other factors.
“For dough with relatively little or no gluten content, or very hydrated dough with a higher gluten content, we provide flat belts with scrapers. For white dough (with or without a flour duster), a waffle design without a scraper is more suitable. Some versions come with a single piston, while others allow the use of a single piston or double piston, by turning a handle - taking into account the required weight ranges it is working with. Accordingly, a single outfeed belt can be required or a splitter belt with different speeds left or right,” the company shares possible customizations.
Hygiene
The advantage of an oil-free system is that it is easy to remove dough scraps and flour from the machine, since none of it sticks to its internal components. A broom or a vacuum cleaner is enough for cleaning. In addition, all the covers of the system are easily removable and the weight chamber can be accessed via a door (or a removable cover, for the Calybra HD).
“The vacuum system of the Calybra model can empty the hopper, main cylinder and weight chamber completely. We recommend using a 3 kg batch of dry, compact white dough to run the cleaning cycle, which is available from the software, with sequence-by-sequence steps to follow. This removes any residue from the internal parts of the divider. When this step is completed, the dividing chamber can be opened and some pharmaceutical, white oil can be sprayed in for hygiene, while the machine is not in use,” according to the specialists. Optionally, the hopper can be tilted sideways to allow easy access to the bottom of the system. This is particularly useful when dividing sticky dough.
Dino Gasparotto (General Manager), the technical mind behind the developments and one of the founders of Artezen, observes a fundamental change in the role of equipment in bakeries: “While, in the past, the products were adapted to the machine, it is the other way around now: bakeries need equipment that will match their product, so that they can offer the consumer the desired products.”
Artezen designs its dividing technology to respect and protect the qualities of the dough while it is precisely portioned. +++
Functional ingredients and food additives in the European bakery sector
Understanding the current landscape and how to balance between innovation and regulation.
+ The debate surrounding the regulatory status of functional ingredients has become increasingly relevant for the entire food sector in the last few years. The lack of regulatory clarity surrounding their classification and distinction with the food additives category remains a significant challenge for businesses across the EU, including the European bakery industry.
The criteria for classifying and distinguishing these ingredients are primarily based on the definition of food additive as set out in the 2008 EU Food Additives Regulation. That said, differing national interpretations of the criteria set in the Regulation have created obstacles to a harmonized approach across Europe.
Ingredients regulatory status is generally assessed on a case-by-case basis and national authorities do not always follow the same approach. For example, while some authorities adopt a rather simplistic approach and classify ingredients based solely on their technological function, others rely on a more comprehensive multi-criteria analysis which considers the different elements that compose the three cumulative criteria for an ingredient to be considered a food additive, in line with the spirit and definition of the Regulation.
This inconsistency creates hurdles for the food sector and therefore for bakery ingredient suppliers operating across borders, as the same ingredient may be classified
“While some authorities adopt a rather simplistic approach and classify ingredients based solely on their technological function, others rely on a more comprehensive multi-criteria analysis.”
differently depending on its use or jurisdiction. To tackle this, Fedima has been addressing the topic as part of its 2025 Work Program, collaborating with key industry stakeholders and food industry partners in view of promoting consistent and harmonized approaches that support business certainty and innovation.
Fedima’s vision for clear classification
Fedima advocates for a clear and harmonized approach to distinguishing functional ingredients and food additives. A harmonized approach should adhere to the cumulative criteria set by the Food Additives Regulation ensuring, for instance, that functional ingredients are assessed holistically rather than relying solely on their technological effects.
Ingredients like acerola, valued for its natural preservative qualities, or coloring foods derived from natural sources like dried vegetables, should not automatically fall within the additive framework if that can be considered, and are
Fedima
commonly recognized, as food on their own or ‘food per se’. A clear and harmonized interpretation of the Regulation’s definition, based on the existing cumulative criteria, will prevent misclassification, ensuring compliance while fostering innovation.
At the same time, food safety remains at the heart of any regulatory discussion on functional ingredients and additives. Ensuring consumer health while balancing innovation requires coherent, science-based approaches to classification, labeling and use. Fedima stresses that regulations must account for the safety profile and intended use of ingredients to ensure consistent product quality without compromising food safety standards.
Navigating challenges and opportunities
As the bakery industry strives to meet evolving consumer preferences and regulatory demands, formulations are adapting to balance tradition, innovation and compliance. In today’s European bakery landscape, ‘must-have’ formulations focus on meeting safety, quality, and regulatory requirements. ‘Best-possible’ formulations go a step further. Driven by consumer demand, they incorporate functional ingredients to deliver clean labels, improved nutritional profiles, and enhanced sustainability, all while adhering to
EU food safety standards. However, achieving these formulations requires regulatory clarity, innovation, and cross-sector collaboration to balance functionality, food safety, and consumer demands.
In this context, it is worth reminding that certain categories of ingredients, such as coloring foods derived from natural sources, benefitted from relatively clearer guidelines in recent years, thanks to the publication of specific interpretative guidance from the European Commission, which was however later removed from its website. Establishing similar guidance at the EU level for functional and multifunctional ingredients would allow for further clarity for manufacturers within the bakery and the broader food sector, driving innovation and sustainability.
Current efforts and next steps
To support its members, Fedima has been working at multiple levels. Firstly, Fedima’s Technical Committee and Ingredients Expert Group have played an active role in addressing these regulatory challenges, liaising with key partners and institutions.
Secondly, the Association provides regular updates and resources to its members, helping them navigate complex
BECAUSE FACTS MATTER.
regulatory environments and address compliance challenges effectively.
Looking ahead, Fedima anticipates and calls for further discussions and additional harmonized interpretative guidance at the EU level regarding functional ingredients and additives, for instance through initiatives like the one on the European Commission’s website. Efforts to harmonize classification and ensure alignment with existing EU food safety regulations remain top priorities.
To achieve this, Fedima will continue to support its members by focusing on:
+ Regulatory harmonization: Actively promoting consistent interpretations across Member States of the classification between additive and functional ingredients to reduce legal uncertainty.
+ Data collection and collaboration: Supporting EFSA and European Commission’s initiatives and data collections while working alongside key food industry partners to align advocacy efforts, share best practices, and ensure additives and multifunctional ingredients remain available for bakery production.
+ Innovation and education: Encouraging research and development of functional ingredients that meet clean
iba 2025 admission tickets are now available
“Fedima stresses that regulations must account for the safety profile and intended use of ingredients to ensure consistent product quality without compromising food safety standards.”
label demands while maintaining safety and quality standards.
Conclusion: shaping the future of the bakery sector
As the bakery industry and the regulatory landscape evolve, achieving clarity in the classification of ingredients is essential for fostering innovation while maintaining the highest standards of safety and quality. Businesses in the food industry are trying to strike a balance between key regulatory requirements and developments on one side, and consumer demands and market trends on the other. By advocating for harmonized and balanced regulation and interpretation, and fostering collaboration, Fedima is committed to supporting a resilient and innovative bakery sector that meets both consumer and regulatory expectations. +++
Tickets for iba 2025 are now available in the online shop. Visitors can purchase admission tickets ranging from one-day to five-day access to the show. To support travel arrangements, iba also proposes hotel booking platforms for individual or group bookings, via its partners. This year, iba will take place in Düsseldorf from May 18 to 25. In January, 95 % of the available space was booked, with over 700 registered exhibitors, from 43 countries. iba also provides an online platform to help plan the visit to the trade show. It is intended as an extension of the face-to-face event and can be used for networking throughout the year. +++
Ditsch arrives in Mexico
German bakery Ditsch introduced its popular pretzel baked goods in Latin America, with a shop-in-shop concept in the leading Mexican retail chain OXXO, which runs more than 24,000 stores in Central and South America. Ditsch products have been available in Monterrey, Mexico, since the beginning of the year.
In Monterrey, Ditsch offers both classic recipes and products adapted to local tastes, such as a pretzel stick with chorizo. Ditsch pizza is also available. The baked goods are produced in the Ditsch facilities in Germany and the USA and baked fresh on-site – a new concept in Mexico. +++
Fedima
PROACTIVE PARTNERSHIP
>> THAT KEEPS YOU A STEP AHEAD
Coperion unites the leading technology brands in food manufacturing to deliver innovative system solutions for your bakery.
Technology for:
• Systems & Ingredient Automation
• Pre-Dough, Mixing, Baking, Forming & Dividing
• Dosing, Decorating & Cutting
A step up for equipment, a leap for dough analysis
Anton Paar has launched a new analyzer, the Brabender ExtensoGraph, that can better determine the rheological properties of dough, surpassing its predecessor in terms of user-friendliness, precision and versatility.
By:
+Ensuring consistent dough quality remains a complex challenge for the mills and bakeries.
Variations in flour properties and processing conditions can significantly impact the final product. Factors such as gluten elasticity, gas retention, and fermentation stability must be closely monitored to ensure consistent quality in various applications. Additives with different fermentation times add another layer of complexity, making analytical tools a must-have.
Since the 1940s, the Brabender Extensograph has been used to successfully replicate and quantify real dough processing conditions. The device measures the dough’s resistance and extensibility, so that its critical properties can be understood in a practical manner. The Brabender Extensograph performs evaluations of the biochemical changes in the dough over extended fermentation times (45, 90, and 135 minutes), closely matching industrial baking cycles. These measurements of the dough properties lead to a
better understanding of the product’s characteristics, including their volume and their crumb.
This is especially beneficial in assessing the long-term effects of flour additives such as ascorbic acid or enzymes. The analysis device is suitable for the quality control of baking aids and other additives used in dough production as well as for research and development purposes, where the focus is on optimizing recipes.
The Brabender Extensograph complies with international standards flour and dough testing such as ICC 114/1 and ISO 5530-2 for flour and dough testing. This conformity ensures the results can be compared with industrial benchmarks. It also simplifies communication along the value chain, and supports consistent analyses being carried out at any stage, from incoming goods inspection and production control, to research and development.
Anton Paar now introduces the newest generation of its analyzer for dough processing and baking behavior, 85 years after launching the first model. The newly launched Brabender ExtensoGraph significantly improves dough extensibility assessments, as well as analyses of dough processing properties.
Optimized precision and laboratory efficiency
With an updated operating concept, more precise measurements, more flexible system configurations and a broader range of applications, the new Brabender ExtensoGraph offers several improvements over the previous generation. Compared to
Matthias Mayser, Department Manager Product Competence Food, Anton Paar TorqueTec GmbH
Fig 1: The new Brabender ExtensoGraph, featuring an extensible column, does not require any external peripheral equipment to operate
the Brabender Extensograph-E, the new model is equipped with a built-in PC and the Brabender MetaBridge software, making it a stand-alone device that requires no external peripherals. Its compact design (see Fig. 1) features an upward-lifting stretching column, designed too not only save laboratory space but also to facilitate flexible positioning in the available workspace. In this way, it stays clear of storage areas and walkways, optimizing workspace use and reducing the risk of accidents. With an adjustable height, the new stretching unit is suitable for very strong doughs (up to 2,000 EU/BU force) as well as especially elastic doughs (approx. 68 cm).
The fermentation chamber, which can be integrated in the Brabender ExtensoGraph or available as an ExtensoFerm module, has also been significantly improved. The chamber, featuring an ultrasonic nebulizer, achieves optimal conditions up to three times faster than the previous-generation technology (see Fig. 2). Temperature and humidity are fully controlled with integrated heating and humidifying systems. Continuous monitoring ensures precise fermenting conditions, with data being automatically recorded. The new chamber design eliminates the need to refill the water containers, which, in turn, means no risk of spilling water.
The automation of the work steps in the Brabender ExtensoGraph covers various stages of dough preparation and measurement, made possible by using light barriers. Dough forming starts automatically when the lid of the ball homogenizer closes (see Fig. 3). The long working process is initiated as soon as the dough sample is detected in the holder (see Fig. 4). Finally, the tensile test starts automatically as soon as the sample is placed in the holder of the stretching column (see Fig. 5). Automating these steps eliminates variability inherent to manual operations, leading to greater reproducibility and consistency of results.
The modular design of the Brabender ExtensoGraph makes it versatile. Users can choose between an all-in-one system or select individual components tailored to specific needs (see Fig 6). The ExtensoPrep is designed for dough shaping,
Fig. 2: Temperature and humidity after startup on the Extensograph-E, ExtensoGraph and ExtensoFerm module
Fig. 3: Dough forming starts automatically when the lid of the ball homogenizer closes
Fig. 4: The long working process is initiated as soon as the dough sample is detected in the holder
Fig. 5: The tensile test starts automatically as soon as the sample is placed in the holder of the stretching column
Fig. 6: The modular units (from left to right), ExtensoPrep, ExtensoFerm and ExtensoBase can be used instead or in addition to the compact ExtensoGraph
while the ExtensoFerm is suitable for controlled fermentation, while the ExtensoBase can be used to carry out precise stretching tests. This modular approach allows laboratories to customize configurations based on space availability or the desired throughput.
Remote monitoring
The Brabender MetaBridge software offers real-time monitoring of measurements through any device that can access the internet. Its intuitive interface allows seamless data export in standard formats such as Excel and PDF, facilitating
integration with laboratory information management systems (LIMS) and other third-party platforms. The software also features a correlation function that overlays multiple Extensograms to compare variables like fermentation conditions or ingredient ratios (see Fig. 7). This function supports precise data-driven decision-making.
ExtensoGraph vs. Extensograph-E
The Brabender ExtensoGraph follows a rigorous methodology, which ensures reliability and reproducibility. Dough samples are prepared using the Brabender FarinoGraph, which standardizes initial conditions, for consistency across tests. Measurements are taken at three intervals – after 45 minutes, 90 minutes, and 135 minutes of resting time – capturing detailed insights into the dough’s properties over time. Comparative studies confirm that the Brabender ExtensoGraph delivers results equivalent to its predecessor, with significant improvements in efficiency and user experience.
To evaluate the reliability of the new ExtensoGraph in both its compact and modular configurations compared to the Extensograph-E, two types of flour were tested – one with medium and one with high extensibility. All three setups were used, with tests being carried out 12 times for each
Measurement results of flour 1 (n = 12)
Fig. 7: Comparison of the Extensograms of two flours of different qualities obtained with the ExtensoGraph correlation function
Fig. 8: Measurement results of flour 1 (medium-resistant, MR)
Tab. 1:
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Tab. 2: Measurement results of flour 2 (n = 12)
setup. The results, presented as mean values and standard deviations, are summarized in Table 1, Table 2, Figure 8, and Figure 9. The maximum variations observed among the devices fall well within the typical standard deviation range of the Extensograph method, confirming that the devices deliver consistently comparable results.
Additional applications
Although primarily designed for testing wheat flour, the Brabender ExtensoGraph offers a broad spectrum of practical applications. In quality control, it plays a pivotal role in ensuring consistency across batches, a fundamental requirement for maintaining high product standards in large-scale production environments.
Its correlation function helps to ensure batch-to-batch consistency by overlaying Extensograms from different flour batches for direct comparison. These visual and quantitative analyses highlight deviations, confirm compliance with quality standards, and streamline formulation adjustments, ensuring consistent product performance.
Thanks to the new correlation function, the effects of additives such as enzymes and ascorbic acid can also be precisely
“Comparative studies confirm that the Brabender ExtensoGraph delivers results equivalent to its predecessor, with significant improvements in efficiency and user experience.”
analyzed. Extensogram curves of flour samples with different doses of additives can be overlayed for comparison. This visual and detailed comparison highlights the interactions between the additives and the dough qualities. By visually observing the curves, users can assess critical parameters such as dough extensibility, the stretch resistance, and the energy values of different recipes. In this way, the optimum dosage can be determined that will achieve the desired improvements in dough quality.
In addition, the Micro-ExtensoGraph extends the functionality of the ExtensoGraph, particularly for research and breeding applications. With this conversion kit, the sample quantity can be reduced from 150 g to just 20 g. This is especially beneficial when analyzing expensive or limited materials. Despite the small sample, the instrument provides precise results.
Conclusion
The new Brabender ExtensoGraph enables a considerable advancement in the analysis of dough quality and offers precise evaluation means of the dough’s rheological properties – useful information to optimize work in bakeries, mills, ingredient production facilities, as well as research organizations or laboratories.
The automated work steps and the precise control of fermentation conditions ensure consistent results for useful comparisons. Operating errors are also minimized, for increased efficiency. +++
Matthias Mayser, Department Manager Product Competence Food, Anton Paar TorqueTec GmbH
Every step of the baking process matters. From mixing to proofing to baking to decor, our brands offer cutting edge solutions
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and cost-effective. Together, we push boundaries to create the next generation of deliciousness.
Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
By Prof. Dr. Ralf T. Kreutzer, Professor Emeritus, Berlin School of Economics and Law
+1. Green branding labeling
Green branding, also known as green brand management, refers to the process of making a corporate or product brand sustainable and positioning it as sustainable in the market. A successful (re)alignment of brand management and marketing as a whole requires numerous processes within the company to be geared towards sustainability. Green branding must therefore not start with marketing alone. Building a ‘green brand’ requires comprehensive measures in all areas of the company and is based on sustainable corporate management.
All of the goals and measures then lead to green brand management. Advertising and promotional measures then serve to communicate the sustainability initiatives internally and externally. Green marketing and green branding are therefore the icing on the cake of sustainability-oriented corporate management (see Fig. 1). Otherwise, there is a risk that the company’s measures will come across as greenwashing.
Green Marketing –Green Branding
SUSTAINABLE CORPORATE MANAGEMENT
Focusing on communication alone does not meet the requirements of sustainable corporate management.
The question for every company is how it can implement the requirements of the triple bottom line concept (see Fig. 2; in more detail Kreutzer 2023, p. 3-6). This concept aims to simultaneously strive for ecological sustainability (planet), social sustainability (people) and economic sustainability (profit).
Achieving these goals requires companies to align their entire business model with sustainability.
2. Fields of action for green branding in the baking industry
The successful implementation of green branding in the baking industry requires a comprehensive and integrated concept. Every decision and every process within the company must be geared towards sustainability in order to establish a credible green brand. Here are the most important steps and fields of action that need to be considered.
2.1 Sustainable procurement and production
A key aspect of green branding in the baking industry is sustainable procurement and production. Bakeries can place a strong focus on regional and organic ingredients when selecting their raw materials. By giving preference to local suppliers, transport routes can be minimized and the local economy supported. At the same time, certified organic raw materials and fair trade products help to reduce the environmental impact of conventional agriculture and provide a better life for people in the supply chain
In the production process itself, the main focus should be on energy and resource efficiency. The use of modern, energyefficient machines and technologies can significantly reduce energy consumption in the baking process. It can also be examined whether the CO 2 footprint can be reduced by switching to renewable energy sources such as solar or wind power. Photovoltaic systems on your own building can also contribute to this.
In addition, water conservation and reuse systems should be used to reduce water consumption. Effective waste management is also important. By minimizing production waste and implementing recycling and composting programs, bakeries can further reduce their environmental impact. Consequently, the following questions, among others, need to be answered:
+ Which raw materials are currently used and how sustainably are they obtained?
+ Are recycled materials used in products and packaging to reduce the consumption of primary raw materials?
+ Have resources already been saved and harmful emissions reduced in the manufacturing process?
Results of the companies'
+ How quickly can further optimization potential be exploited in production?
+ Are employees along the entire supply chain paid fairly?
+ Do the suppliers act responsibly?
+ Have resources already been saved in logistics and what potential still needs to be leveraged?
+ Can packaging be disposed of sustainably after use?
+ Is energy and water management efficient?
+ Is effective waste management in place?
The answers to these and other questions provide the informational basis for green branding.
2.2 Sustainability in the product portfolio
Sustainability must also be clearly visible in a bakery’s product portfolio. This starts with product development. Here, for example, environmentally friendly packaging can be used. Recyclable or compostable packaging materials are a good choice to reduce waste and protect the environment. In addition, recipes should be based on natural and sustainable ingredients in order to offer customers healthy and environmentally friendly products. Transparency also plays an important role. The bakery should clearly label the origin and sustainability of its products to increase customer confidence. Transparent product information allows customers to understand what steps the company has taken to ensure sustainability.
These are important measures on the way to green branding.
Another important step towards sustainability is not wanting to keep as many products as possible in stock until closing time. Surely, a customer can’t be expected to accept that
certain baked goods are no longer available shortly before closing time. One argument would be that not so many goods would then have to be destroyed or given to food banks that distribute this food to people in need.
The following questions, among others, must therefore be answered here:
+ Is environmentally friendly packaging used?
+ To what extent are natural, possibly sustainably produced ingredients used?
+ Are sustainable elements reported transparently?
+ Are remaining stocks of perishable goods consistently avoided?
+ Is there cooperation with food banks?
+ Are perishable goods – before they expire – still being put to use?
2.3 Sustainability in the operating process
Another important aspect of building a green brand is the commitment of your own employees. Regular training in sustainable practices and environmental awareness can help to ensure that all employees are pulling in the same direction. In this way, employees can be involved in initiatives to develop sustainable corporate management. This allows employees to contribute their own ideas to the process and promotes a culture of sustainability throughout the company.
The following questions, among others, must therefore be answered here:
+ How comprehensively are employees involved in the journey towards sustainability?
+ Which ideas from employees can be integrated into the process?
+ How regularly are employees informed about the results achieved?
2.4 Sustainability in logistics and distribution
Sustainable practices can also be implemented in logistics and distribution. Optimizing supply chains can help to shorten transport routes and reduce CO 2 emissions. It makes sense to work with logistics companies that also use sustainable practices to further minimize the environmental impact. If local markets are preferred for distribution, the ecological footprint can be further reduced.
The following questions, among others, must therefore be answered here:
+ Are the journeys regularly route-optimized?
+ Can journeys be avoided?
+ Do you use vehicles that use renewable energy?
+ Is recyclable shipping packaging used?
+ Is there a focus on the local market?
2.5 Integration of customers and partnerships
Customers can be involved in the sustainability strategy through informative campaigns and hands-on activities.
This may even increase customer loyalty to the company. ‘Nudging’ is an effective method of motivating customers to make more sustainable purchases or adopt healthier behavior (see Thaler and Sunstein, 2010; Grunwald and Schwill 2022, pp. 92-95).
Nudging should be understood as ‘guiding’. It is an attempt to encourage customers to change their behavior without exerting coercion, imposing bans, or providing economic incentives. The people addressed therefore still have freedom of choice because they do not have to react to the nudges. Prohibitions or commands and the use of economic incentives are therefore not part of nudging.
Nudges are only intended to ‘guide’ individuals to make a ‘better’ decision – as defined from a certain perspective. Only the provision of further information should contribute to a change in behavior.
Ideally, pleasure-oriented ‘green’ communication that conveys a desire for sustainability is successful – e.g. through the ‘good feeling’ of having purchased a sustainable product. When companies enter into partnerships with environmental organizations and other sustainable brands, their own credibility can be increased and common goals can be achieved more easily. Through such collaboration, bakeries can benefit from the experience and knowledge of others and further improve their own sustainability practices.
The following questions, among others, must therefore be answered here:
+ Is nudging used to motivate customers to make more sustainable purchases?
+ Which nudges are particularly successful?
+ Can a collaboration with environmental organizations enhance your own sustainability journey?
+ What can be learned from other sustainable brands?
3. Legal framework for green marketing and green branding
A credible green brand requires authentic and transparent communication. It is important to avoid misleading statements and greenwashing. In greenwashing, companies claim that their products or business models are more sustainable than they actually are. This is a form of misleading advertising, which is already prohibited under Section 5 of the Unfair Competition Act. This misleading advertising attempts to create a green image and distract from the actual consequences of the company’s own business activities. All companies should therefore refrain from the following forms of greenwashing today (see also Grimm and Malschinger, 2021):
Partially green services
An offer is positioned as ‘green’ even though only individual features are environmentally friendly. Because of these
“Why should the bakery industry start thinking about these regulations today? Anyone placing orders in the next few months to print brochures or bags that could be used until 2026 should know exactly which statements will no longer be permitted in the future – so that these printed products do not have to be destroyed later. ”
Dr. Ralf T. Kreutzer
partially green services, the entire offer or even the entire company is assumed to be ‘green’ by association.
Sustainability is not documented
Here, statements about sustainability are made in communication that are not substantiated. Motto: ‘Boldly asserted is half proven!’
Vague statements
Unclear terms such as ‘fair’, ‘sustainable’, ‘regional’ and ‘climate-neutral’ are used in communication, some of which are not legally protected and/or only pretend to be sustainable without providing any evidence.
Empty labels
Some companies use self-designed labels that suggest sustainability without being backed up by concrete measures or third-party audits.
Irrelevant statements
Statements are made here that are true, but have no substance in terms of sustainability. Example: ‘controlled contract farming’ on the packaging of Bahlsen cookies.
Untruths
Here, statements are made in communication that are simply false and must therefore be described as lies. The need to refrain from such measures continues to result from the European Empowering Consumers Directive, which has been in force since March 26, 2024 – but is widely unknown. This regulation must be implemented by the EU member states by the first quarter of 2026. This directive prohibits the following practices:
+ General environmental claims (such as ‘environmentally friendly’, ‘green’, ‘climate-friendly’, ‘bio-based’) without any concrete, verifiable content
+ Generally product/service-related advertising with compensation projects
+ Advertising future environmental performance without a detailed and realistic implementation plan that is regularly reviewed by an independent external expert
+ Sustainability labels with environmental and/or social characteristics that are not based on a certification system or have not been established by a government agency
The Green Claims Directive, which is currently (as of June 2024) still being discussed in the European legislative
Prof.
process, is intended to regulate the following:
+ Justification based on a list of criteria
+ Communication of ecolabels and specified environmental claims – which must be available offline or online
Both contents must be certified in advance by an accredited independent body or certification system. Corresponding violations are to be punished by the authorities as a matter of priority.
Why should the bakery industry start thinking about these regulations today? Anyone placing orders in the next few months to print brochures or bags that could be used until 2026 should know exactly which statements will no longer be permitted in the future – so that these printed products do not have to be destroyed later.
In addition, it makes sense today to check your own presence – both online and offline – for statements that will no longer be permissible (without evidence) in the future. This approach is more effective than rushing into action shortly before the deadline. After all, control mechanisms and sanctions for infringements can then be expected in order to effectively combat greenwashing.
4. Outlook
In order to credibly implement green branding in the baking industry, bakeries must take comprehensive and holistic measures in all areas of the company, from sustainable procurement and production to resource-efficient operating processes, environmentally friendly logistics and authentic communication. Every decision and every process should be geared towards sustainability. This is the only way bakeries can build a genuine green brand, gain the trust of their customers and retain customers in the long term. +++
Author
Prof. Dr. Ralf T. Kreutzer is professor emeritus at the Berlin School of Economics and Law, Berlin. Research areas include: marketing, international/strategic marketing, dialog and online marketing, digital Darwinism, digital transformation, artificial intelligence, sustainable corporate management
References
- Gebhardt, J./Leiendecker, J./Lienke, G./Meier, F., Proposal of the EU Commission for a Green Claims Directive, in: ESG - Zeitschrift für nachhaltige Unternehmensführung, 5/2023, pp. 130-134
- Grimm, A./Malschinger, A. (2021). Green Marketing 4.0. A Marketing Guide for Green Davids and Greening Goliaths. Wiesbaden: Springer Gabler
- Kreutzer, R., The path to sustainable corporate management, Wiesbaden: Springer Gabler, 2023
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Bakery market to grow by USD 270.9 Billion
The size of the global bakery products market size is estimated to grow by USD 270.9 billion from 2025-2029, according to a new research report by Technavio, a CAGR of 7.4%. Increasing retail value sales of private-label bakery products is driving market growth, with a trend towards a bigger online presence of bakery product vendors. However, the volatility of raw material prices of bakery products poses a challenge. The bakery products market is experiencing significant growth due to urbanization and modern life, as more and more health-conscious people and fitness enthusiasts seek out nutritious baked goods. Intense competition and cost fluctuations pose challenges, but bakers are responding with eco-friendly practices, flexible packaging, and product diversification. Raw materials (i.e., flour, eggs, and sugar) are key considerations, as are quality and health concerns. Sugar, gluten, and sustainability pressures are driving demand for low-calorie, gluten-free, vegan, and organic options.
Consumer behavior is shifting towards online sales and convenience foods, with baked goods such as bread, cakes, pastries, pizza crust, rusks, and biscuits leading the way. Fermented goods, fortified and enriched products, and unique flavors are also popular trends. Cultural
influences, dietary preferences, and whole grains are shaping the market, with convenience stores, independent retailers, artisanal bakeries, and quick-service restaurants all vying for a share.
Product innovation continues to drive growth, with textures, shapes, superfoods, probiotics, and fortified nutrients all gaining popularity. E-commerce platforms and natural and organic ingredients are also key factors, as are marketing strategies, brand loyalty, and product diversification.
The bakery products market is expected to continue growing, with bread and rolls, cream biscuits, glucose biscuits, Marie biscuits, non-salt cracker biscuits, salt cracker biscuits, milk biscuits, rushes, with convenience stores, and independent retailers among the major players. +++
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