Ingredients of your success

EXHIBITOR HIGHLIGHTS, PART I It’s not a sprint, it’s a marathon!

Last time iba was staged in person, it provided a platform for EUR 2.1 billion in trade fair contracts. Five years later, anticipations run high for the industry’s first ‘official’ get-together in Europe since the pandemic. With exhibitors bringing their best and latest to the stand, we asked key industry players what news they are bringing to the Messe Munich, when the gates open to visitors for iba ’23 in October.

Heinen

Heinen will showcase its spiral technology with a live running system – a spiral freezer from the arctic a7 series, with 22 floors, a belt width of 760 mm and a total belt length of 384 m. “On this spiral system, we will show the innovations of our cleaning system PRO as well as our recently developed freezerfoamer ® PRO,” says Jochen Hottinger, managing director. “Of particular interest is the new form-fitting drive, in which the belt runs on the drum without slippage. This has the advantage that the belt runs completely smoothly and there is therefore no movement between the products,” he explains. Visitors can also learn about Heinen’s energy-saving fans for its freezers, which will be available soon on the market.

“Here, we try to achieve the Premium Efficiency Standard IE5,” Hottinger adds.

Heinen focuses on industrial bakeries for its developments, meaning high-performance, high-capacity machines. “Driven by the needs of this industry, we are always focusing on making the machines more intelligent, i.e. we will take away responsibility from the operator watching the machine and shift it into the machine,” says Hottinger.

Kempf

KEMPF is bringing its comprehensive portfolio of trays, pans, coatings and racks to iba – including new product releases. The special trays of its new group member, KeyBAKE, will also be showcased. Together, they can offer the full range of bakeware, said Guido Kempf, KEMPF CEO: “KeyBAKE brings deep knowledge in deep drawn- and special pans like bun trays, cake trays, muffin trays and customized tin sets. This is a very good addition to KEMPF’s portfolio, which includes baguette trays, perforated trays, peelboards, racks and high-performance, nonstick coatings.” KEMPF’s most requested products currently include trays and pans for fully automated lines, “lines in very precise and stable execution in combination with the best coating for the job,” Kempf adds.

“Sustainability starts in our production. Our new plant will be heated without any fossil energy sources. The roof will be covered with more than 9,000 solar panels. For our customers, sustainability means providing trays and pans that can reduce energy consumption in the bakery enormously as well as coatings with lower greasing requirements,” Kempf explains.

Fritsch

FRITSCH will introduce the completely redesigned IMPRESSA bread at iba. For the upgrade, the company focused on the line’s hygienic design and a very compact footprint. “We will also present some technological highlights, especially in dough sheet production, but also in terms of end products and the flexibility of the line,” said Stefan Praller, Senior Director, Customer

Experience. The smaller PROGRESSA bread will also be presented, upgraded to produce an expanded product range. In order to offer customers more solutions, there will also be an area with MULTIVAC machines and the related products at the booth.

Industry trends FRITSCH is focusing on for its new developments include hygienic design, a compact equipment footprint and flexible, modular solutions. “In addition, we in the MULTIVAC Group continue to work consistently on Smart Services in order to support our customers in a predictive manner and to avoid unplanned downtimes. All of our industrial lines are now designed for this as standard,” Praller anticipates.

Vmi

VMI will feature a comprehensive range of equipment at its iba booth, catering to small and largescale production, including automated mixing systems. “We aim to demonstrate the breadth of our technological capabilities, covering planetary mixers, batch mixers with removable bowls, bottom discharge mixers – both as standalone units and integrated into fully automated systems – as well as continuous mixing systems. All of these will be showcased at our booth, in physical form, or through a virtual reality experience,” VMI anticipates.

Two of VMI’s latest innovations will be among the highlights at the stand: a high-capacity fermenter and a new double-tool mixer with bottom discharge and temperature control.

Visitors can expect a range of engaging experiences at the stand. One highlight will be the ‘Innovation & Sustainability corner’, a dedicated space where visitors can immerse themselves in VMI’s technologies with the help of virtual reality gear. Details of automated mixing equipment can be explored, to better understand all processes.

Moreover, live demos will be staged at the booth, showcasing VMI’s IoT solutions. “These demos will provide insights into how this technology enables the monitoring of performance and indicators. Visitors will have the chance to witness the tangible benefits of our IoT solutions and gain a deeper understanding of how they can optimize their own operations,” VMI explains.

Diosna

DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing. “Visitors to the DIOSNA booth will be introduced to the symbiosis of our Hygienic Design Wendel Mixer and trend-setting automation using Automated Guided Vehicles (AGVs),” DIOSNA specialists anticipate. In addition, its universal mixer from the Pharma division will be showcased, highlighting the wide range of possible applications in the food industry.

Visitors can also stop by the DIOSNA Bakery at the booth, which will not only present various bakery delicacies but through them, the advantages of pre-dough systems will be explained. DIOSNA’s service team will also be present at the stand, for any technology and operationrelated questions.

American Pan

At its iba stand in 2023, American Pan from Bundy Baking Solutions is preparing to exhibit a range of innovative baking solutions and new developments.

“We are proud to showcase our latest advancements in baking technology, including our state-of-the-art baking pans, trays, and related equipment. We will also highlight our commitment to sustainability by presenting eco-friendly solutions and our efforts to reduce environmental impact within the baking industry,” Jason Bowman – President, American Pan Europe & MENA, tells us. Since the last iba edition, the company has expanded by welcoming two new additions to the Bundy Baking Solutions group – Runex and Turbel – which not only broadened its expertise but has also allowed the company to establish facilities in Sweden, Germany and Turkey.

American Pan is planning live product showcases and focused presentations (details to follow on www.bakingbiscuit.com as they become available). “Our goal is to provide visitors with a unique opportunity to immerse themselves in our innovative products, gain insights into the latest baking advancements, and interact with our knowledgeable staff,” Bowman adds, anticipating a “truly memorable” iba ‘23. The company is investing in cutting-edge materials and coatings that improve the performance and lifespan of its baking pans while reducing energy costs at the bakeries.

“Our main R&D priorities revolve around developing technologies that enable bakers to streamline their operations, reduce production costs, and enhance output without compromising on product quality,” he explains.

Kwik Lok

Packaging specialist Kwik Lok is preparing to launch new sustainable solutions at iba. Visitors can expect green and efficient solutions, from bag closures to printers. “Kwik Lok will be showing a host of new products from bag closures designed to support a circular economy and labels that use no adhesives, to machines and printers that offer higher efficiencies, and simple maintenance,” says Karen Reed, Global Director of Marketing and Communications.

Sustainability is the trend driving research at Kwik Lok; the company developed a new bag closing machine for bakeries with additional automation that will save operational time and avoid downtime, for example. In addition to its Fibre-Lok product, the company will also introduce a new addition to its sustainable product portfolio.

Reed details: “Sustainable solutions that require less operational labor are the industry dynamics

Kwik Lok has been focused on.

Kwik Lok continues to prioritize our customers’ need to reduce operational disruption and help minimize labor needs.

Hansaloy

Hansaloy will have a full display of bread and bun slicing blades on display to slice all types of breads, buns and rolls. These include band slicing blades as well as reciprocating slicing blades. In addition, Hansaloy will have a display showing our depanning cups, clips and belting. “Hansaloy continues to innovate these items as bakers’ requirements change,” Allen Wright, Vice President, says.

Koenig

At iba, Koenig focuses on increased production efficiency and will be launching “the most powerful line in the bread roll sector, in ‘Easy Clean’ Design”, the company anticipatesthe KGV EC bread roll line.

The motto for this year’s stand is ‘Koenig Five Senses’, which stands for the complete sensory experience of enjoying bread. At iba, “We want visitors to explore the world of baking with all their senses in the ‘Five Senses’ lounge, on the ‘Five Senses’ path and discover the endless opportunities of high-performance baking equipment on our booth,”

For iba, Koenig will focus on the continuous optimization of the machinery designs for improved flexibility, efficiency and hygiene. “With our newest equipment, we support bakers in energy efficiency savings, increased production output, flexibility in types of products and unprecedented hygienic design for quick daily cleaning, minimum wearing and reduction of downtimes,” Koenig says.

With the ISCORE Bread scoring system, Koenig dives into Artificial Intelligence (AI) for cutting breads and rolls. The system continuously adapts to product variability over time while maintaining an optimal rate of speed/ accuracy.

Several live demonstrations showcasing the highlighted equipment are scheduled at the booth, every day.

Coatresa

This year, Coatresa is introducing a new range of Testrong ® Coatings at iba, the Testrong ® PRO. Visitors to the stand will be able to see the bakeware and examine the coatings up close, with presentations set up in private viewing rooms, for an immersive experience. Also, “We will also be offering a meeting space where we will be able to understand our visitors’ needs in more detail, so we can offer custom solutions based on their requirements. And, last but not least, our visitors will be able to understand the manufacturing process we follow in order to make our customers’ ideas happen,” said Eduard

J. Castaño, Vice President of Marketing and Business Development.

Developing and improving specific coatings adapted to the priorities of each end product is one of Coatresa’s main R&D priorities. “We have our own R&D department that is constantly working on improving our Testrong ® non-stick coatings range, which is currently made up of more than 25 formulas, each one designed for a different type of dough,” he explained.

Keeping in mind the differences between various types of dough, and considering the new trend of glazing the buns for a more artisanal/brioche-like look, Coatresa “engineered a special coating system to allow the highest release of glaze flakes and ensures the best cleaning in the production lines,” Castaño added.

Albert Handtmann Maschinenfabrik

Visitors can expect demonstrations of a wide range of production methods for the processing of dough and many other fluid, viscous, firm, or chunky products. The systems used in the process will be exhibited in different versions suitable for artisan small-scale producers and start-ups as well as medium-scale producers or industrial enterprises. All systems are interface-capable and can be fully integrated even into complex line solutions. Handtmann experts will demonstrate the production processes of dough dividing, dosing, forming and extruding at the trade fair stand, supplemented by digitalization and automation solutions. One exhibit for industrial dough dividing involves a VF 842 portioning machine, the SE 442-1 cutting unit with transfer to a conical molder as well as a WS 910 weighing system. “The Handtmann WS 910 advanced weighing system is optimally suited for weight checking and control in baked goods production,” the company explains. Dough dividing, forming and depositing in a single step will be demonstrated using a FS 520 forming system and a VF 830 portioning machine. The system solution comprising the VF 828 portioning machine and FS 510 forming system will also be presented. It can be used for the production of a wide range of snacks (e.g., all variations of bars, bread chips, vegetable sticks, crackers, chin-chin, pão de queijo, etc.)

Other exhibits on the trade fair stand focus on automatic cake production, hygiene accessories such as a new pre-clean nozzle for dry production environments and more. The Handtmann Inotec portfolio presented comprises mixing, grinding and emulsifying system technology, including cooking or cooling, for product preparation.

Ipco

IPCO is exhibiting under an overarching theme, ‘We Love Food’, highlighting the benefits that the company’s steel belts and associated equipment bring to the baking process and the quality of the end product.

IPCO’s new laser cleaning service will be launched internationally at iba. “Making use of high-power laser technology, IPCO has developed a portable system that removes burnt residues from bake oven belts significantly faster than other processes, and usually enables baking operations to continue uninterrupted on nearby ovens,” explains Marko Leber, General Product Manager, Food, IPCO. The company’s new laser cleaning system also offers environmental benefits by eliminating the use of powerful chemicals.

IPCO’s services range from the supply and installation of solid and perforated steel belts to system consultancy designed to maximize productivity and oven reliability.

“The company’s global service teams can offer a comprehensive range of conveyor components and support end users through planned preventative maintenance,” he adds.

IPCO focuses on supporting the efficiency of the baking process, better hygiene and maximizing oven productivity, with its R&D efforts. The company contributes to the sustainability of baking facilities, with steel belts frequently reaching 20 years of working life. In addition, IPCO will highlight the energy savings that can be achieved using steel belts rather than mesh.

Sollich

SOLLICH KG will exhibit a wide range of solutions from its portfolio, including an enrobing machine type Enromat® M6-1050, equipped with a new, patent-pending solution for electronic reproducibility of the mechanical settings. It features a Thermo-Flow ®+ chocolate cooling tunnel. Also on display will be a Decormatic ® DC4 automatic decorating device, installed on a decorating belt with a Minitemper MT 100 for feeding the decorating

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