iba innovations

Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.

+Efficient snack production

Anneliese Backtechnik GmbH, Eschweiler/Germany, is considered to be the inventor of the Snackline, which is being constantly expanded. The plant consists of a worktable with a conveyor belt on which snacks are prepared. A wide range of accessories – from extension tables, catering tubs, attachment modules (for ingredients) and recipe holders to many other accessories, e.g. transport trolleys, is designed to make the preparation as efficient as possible. The Snackline is driven by maintenance-free, oil-free, gearbox-free drum motors. The electrical system is splash-proof. The only power supply needed is a 220 Volt supply socket. The Snackline is also mobile and can be moved on wheels. The conveyor belt is removable and easy to clean. The basic version is two meters long and can be expanded by adding various modules. In practice, this often results in lengths of up to eight meters. At the iba trade fair, for example, the company will also present a cutting module for the plant, to cut through or into bread rolls, bagels, cakes, croissants and other baked goods. There will also be a metering system to optimize sauce or dip dispensing.

especially suitable for use in hot climates such as the Middle East, Latin America and large parts of Asia.

The Accurist2.1 dough divider is also new. The plant now has a foaming and rinse-off cleaning system (by hose), and is supplied with a customized low-pressure spray pistol. Due to its servo-control, dough division is said to be fast and gentle. Another new feature is the TruClean three-roll dough sheeter for crackers and snack products. The TruClean design is said to significantly reduce the time required for a typical cleaning routine.

New sourdough ideas

The sourdough manufacturer Ernst Böcker GmbH & Co. KG present new product ideas on the subject of fermentation at this year’s iba trade fair in Munich. The innovations are as follows:

+ Pumpable quality sourdough pastes in 1,000-liter packs: automatically emptiable – to manufacture sprout and grain baked products in high-tech production units

SuperCool technology

At the iba trade fair, Baker Perkins, England, will present a technological innovation to optimize the precise temperature control of Tweedy mixers. According to the company, the process, called Tweedy SuperCool, fundamentally improves mixing bowl cooling. An improved design intended to ensure greater hygiene will also be exhibited for the first time. The new plant’s maintenance work is also said to be easier. The Tweedy can be used to make doughs for toast-breads, hamburger buns and pizzas. The Tweedy SuperCool is

+ Liquid, ready-to-use and microbiologically active sourdough products: for more flavor and a declaration advantage: “baked with sourdough”

+ Gluten-free sourdough products and special sourdoughs: for individually customized product solutions and quality optimization of gluten-free baked products

Moreover, the company is showing the range of purchasable, ready-baked special baked products under the brand name “Gluten-free from BÖCKER”. For example there is the new gluten-free oat bread (fresh with a longer shelf life or frozen) as well as gluten-free baking mixes and special flour blends for amylase-trypsin inhibitor-controlled baking. As well as the iba, BÖCKER offers an individual applications advisory service, recipe folders, lectures and seminars, together with an opportunity to request test samples of products and advertising support.

A new dough extruder

Bühler AG, Switzerland, has added the ContiMix ™ dough extruder to expand its range of plants for industrial bakeries. This continually operating twin-shaft extruder combines two processes with mixing the ingredients and kneading the dough. The plant is suitable for preparing consistent doughs for laminated products such as puff pastry, flat products such as pizza dough, and molded products such as breads or toast-breads. The ContiMix ™ also has a recipecontrolled metering system for dry and liquid ingredients. There are also zones for treating doughs with vacuum or pressure, a cooling zone and easily interchangeable extruder shaft modules. Bühler says this allows fast, recipeaccurate configuration of the dough extruder to the required dough specifications. According to a company statement, baked products manufactured using the ContiMix ™ show in particular an improved volume and crumb structure, and are said to have a more intense flavor. It also says the continuous process enables the elimination of an additional dough rest and the associated handling. The dough goes forward directly into the next production phase, which shortens the entire production time.

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Optimized construction

For optimum results with low consumption, the manufacturer Colged has now developed three washing machines with versatile uses: the IsyTech 36L-11GD, the TopTech 36L-23 GD and the TopTech 37L-23GD, in which there is space for a wide variety of kitchen utensils from spoons to baking trays. The wash liquor can be distributed uniformly by the innovative star-shaped combination washing arms supplied by a 700 W pump with Duo-Flow technology. The company says significant savings are possible when combined with the UltraRinse3 post-rinse system. Furthermore, simple machine cleaning was emphasized to guarantee the necessary hygiene: Any deposits are easy to remove due to the deep-drawn, pipework-free interior with rounded corners. The models will be presented for the first time at the iba.

Colors from fruit and vegetables

Colourfood Professional, a brand of the BETTEC B.V. family business based in Vaals (Netherlands) is present at the trade fair with its coloring foods. Their philosophy is direct from field to bottle – pure colors from 100% fruit and vegetables. The company offers six intensely colored variants to produce colorful foods and drinks free from coloring agents and preservatives. The coloring foods are available as liquid and water-soluble variants in the color shades “Cherry-Red”, “Carrot-Orange”, “Spirulina-Blue”, “Grape-Violet”, “LemonYellow” and “Apple-Green”. As reported by the company, the products are generally very stable to temperature, light and acid. After opening, they can be stored for at least 60 days when cooled. The natural raw materials are processed using only physical processes and with water as the process medium. Colourfood Professional also avoids using organic solvents or ingredients of animal origin. Thus the products also satisfy the requirements for vegetarian and vegan foods.

Digital baked goods production

Digitization is progressing well in the baked goods industry. The sector specialist CSB-System showcases this in concrete terms. Its digital solutions presentation includes systems for incoming goods, production planning, price labeling, order-picking and branch connectivity. Trade fair visitors can gain an onthe-spot picture of how they can use smart technologies to optimize planning their production and resources and reduce their costs.

The centerpiece is the ERP system, which CSB offers in three different variants. The CSB Industry ERP is the sector ERP for companies in the baked goods sector who are looking for a complete solution for their business. CSB Factory ERP is suitable for production works control in international groups and company groups that use a master-level group ERP. CSB offers the Basic ERP for SMEs: even in this basic version, the company says baked products businesses already have access to best practice processes that cover all the sector’s needs as standard. CSB is also showing new automation solutions and special hardware for bakery businesses. For example, the CSB Kompaktrack is used to record operating data and is suitable for fast weighing and labelling of goods. Industrial image processing promises big efficiency gains. It enables automatic data acquisition, analysis and further processing. The new CSB Recognition Unit for example, also on show on the CSB stand at the iba trade fair, can record baskets quickly and automatically: identification, counting, documentation – all these work steps are carried out simultaneously and with manual effort.

New generation of sponge dough and sourdough tanks

DAXNER is a full-service provider of high-performance plant and process technology solutions for bulk materials handling – all the way from raw materials reception to finished products. The company also offers sponge dough and sourdough plants with extensive accessories. These can be customized to integrate into existing production facilities, and offer solutions for high or low dough yields. The company’s product range comprises process technology solutions for every specific requirement: flours and groats, rye and wheat, cooled or uncooled, mobile or stationary, soft or firm processing, single stage or multistage, manual or automatic filling, and offtake via volumetric metering or weighing. The new generation of sponge dough and sourdough systems is designed to convince with more precise temperature regulation through large-area heat or cold transfer, increased hygiene as a result of conical openings and edgeless, joint-free transitions, flexible container heights and improved agitators. Daxner’s trade fair program also includes the daxDou continuous dough-maker to prepare sponge doughs and sourdoughs, together with special solutions for liquid components, e.g. in the shape of the daxRec scrap bread mixer.

e.CLEAN 500

DEBAG Deutsche Backofenbau GmbH is showing several new developments at the same time. The e.CLEAN 500 for example: a fully automatic oven cleaner with a 500-day refill cycle. Once the oven has been filled with cleaning agent, the stock lasts up to 500 days if the recommended cleaning intervals are adhered to. DEBAG’s customer service undertakes the handling. e.CLEAN 500 is available for the DILA and DECON instore ovens. The DECON multifunction oven will also be presented for the first time as a combined baking station at the iba trade fair – together with the newly-developed DEDEC hearth oven (DEcon DECk Oven). The DECONDEDEC combination thus unites the advantages of the three equipments in one: instore oven, combi-steamer and multideck oven.

Due to sustained strong demand, DEBAG has also developed further variants for the DECON multifunctional oven. This means every purchaser can now assemble his or her own individual DECON. The spectrum ranges from the DECON 5 (max. 5 trays @ 40 x 60 cm), the DECON 12 (max. 12 trays) and the DECON 5/5 (2 baking chambers with 5 trays each) to the DECON 12/5 (2 baking compartments, one with 12 and one with 5 baking trays). The loading system simplifies oven loading and unloading. The company offers a wide variety of subframes and proofers as accessories. The oven is configurable to the customer’s needs (space requirement, baking volume, product range breadth and depth) due to its modular construction. The plant constructor will present the expansion of its e.BAKE solutions at the iba trade fair. There is now a controller for two ovens. Operating expense is reduced, since both ovens can now be controlled from one display. The oven can now be operated by “touch” on the 7-inch graphic display, like a smartphone. The corresponding symbol is simply touched, e.g. “pretzel”, and the baking program starts automatically. DEBAG currently offers the one-touch controller for the DECON instore oven.

Mixers, starter cultures and fermenters

DIOSNA Dierks & Söhne GmbH has numerous products, and presents the DIOSNA A100 Ecoline as an example. This is a plant to produce soaked grain, hot-soaked grain, mash and AromaStück®. This compact three-wall plant with a water-bath jacket for all thermally managed sponge doughs with a dough yield ≥ TA 300 has a net capacity of 100 kg of sponge dough per batch. When using the AromaStück®, milled cereal products are heated together with water and special DIOStart flavor. After a defined development time, flavor components and natural maltose are formed, and develop an incomparable taste profile. The DIOSNA RW 650 HK-FU Compactline will also be exhibited. A rye and wheat fermenter with a cooling and heating unit and a frequency inverter. This compact plant with cooling or temperature control for all rye sourdoughs with a dough yield ≥ TA 220 and with a net capacity of 650 liters yields about 500 kg of sourdough. The RW 650 Compactline can also be used to manufacture a wide variety of wheat sponge doughs and sourdoughs.

In addition to mixing systems and wendel mixers, the company also presents the DIOSNA PSPVW 240 A TP/T/FU premium spiral mixer. A mixer with a touch-panel, frequency converter and interchangeable mixing tools. A special feature of the spiral mixer is the large-dimension mixing tool that is effective from the bowl wall to above the bowl center. Its special shape ensures homogeneous mixing and intensive kneading. The special rotation speed relationship between the mixing tool and bowl is said to guarantee good mixing and kneading results. It can be used to process wheat dough, mixed bread doughs and even wholegrain doughs. The company promises optimum kneading of batches of any size, whether very small amounts or full capacities.

Visitors can also obtain information about various starter cultures, e.g. DIOStart wheat classic, DIOStart wheat strong or DIOStart wheat fruit.

Donut-Topper

The chocolate decorations manufacturer DOBLA wants to be even more deeply involved. For example, the Dutch family business will present the Fast Chocolate Experience at the iba trade fair. For this, the company will recreate its own American diner style fast food restaurant on its trade fair stand to show, for example, donuts with individual decorations or “Chic Shakes” (the chic version of the freak shakes).

Remote Maintenance

At the trade fair, the DÜBÖR company will present the latest innovations connected with control and regulation technology. The new machine generation has been given a user-friendly touch-screen for interactive operator guidance. Due to digital controllers, all the machine’s performance and consumption data are tracked continuously and assessed in the context of preventive maintenance. For instance, the new generation TSA 800 independently reports the need for maintenance depending on the intensity of use. It also has a recipe database through which a wide variety of spray quantity settings can be managed and called up at any time. The DÜBÖR company’s remote maintenance concept rounds off this digital system. Machines and technicians dial in via the Internet. This access is possible through all mobile terminal devices. Data exchange then also said to take place via a secure encrypted connection. A large proportion of malfunctions attributable to wrong settings or incorrect operation can be remedied quickly via the digital access facility without cost- and time-intensive on-site intervention. Machine availability is restored quickly and lengthy unplanned production downtimes are eliminated. The external access facility also enables the immediate adaptation of any processes within the production operation, as well as answers to operation and maintenance questions. The TSA 800 is rounded off by the new nozzle generation, which fulfills the highest hygiene demands through its clean-in-place design.

The intelligent plant

Soft doughs, especially doughs with a long dough preparation process are a special challenge in the manufacturing process, but there is an ever-increasing demand for products made from these doughs. That’s why FRITSCH has developed the new SDS (Soft Dough Sheeter) dough sheeting system. It is optimally suited for processing very soft doughs and large dough thicknesses with only minimum use of oil, and very slight impacts on the dough structure. These are decisive advantages, since an increasing trend is developing towards processing ever softer, pre-fermented doughs with sponge dough and bowl fermentation. Thus the SDS is specifically useful for Mediterranean artisan bread and bread roll products with a dough yield of TA 165 and above (up to TA 190 depending on the flour quality). The capacity range extends from 800 kg up to 5 tons.

The advantages of the SDS at a glance:

+ for a dough yield (TA) up to 190 and long pre-fermented doughs

+ maximum possible retention of the original structure of the dough and pores

+ high weight and shape constancy of the dough sheet that is produced, for low scrap dough residues and minimum end-product weight tolerances

+ optimizing the entire production process starting with dough preparation and dough fermenting (batch size from 150 to 200 kg with container or bowl fermentation)

Another of FRITSCH’s topics will be the “Intelligent Retrofits”. The following benefits are offered in the first configuration stage:

+ Qualification balancing of operating personnel through intuitive plant operation

+ Increasing plant availability and prevention of unplanned plant downtimes through Condition Monitoring

+ Predictive maintenance through early warning messages when problems arise on critical components

+ Cost saving and efficient communication with FRITSCH Service, supported by the use of data glasses

1+1= more than 2

The main aim of the merger between Haas and Bühler in 2017 was to create advantages for customers. Under the slogan “Creating Tomorrow Together”, the intention is now to illustrate the benefits. Innovative wafer, cookie and snack products, among other things, will be exhibited. There is also an Ideation Room. Machines like the Contimix or Eco-Oven can be seen live and in action. Visitors can experience other machines such as the CAIMAN and aeration machines in the Augmented Reality World, and can explore the processes on the 3-D table.

Flavors from Plauen

KAROW has 70 years of experience, and is now one of the leading flavor specialists in Germany and Europe. Specialist visitors to the trade fair will have an opportunity to get to know the product range, which comprises more than 250 articles. The liquid flavorings and pastes for baked product and dessert manufacture deserve special emphasis. The full product range contains as good as every flavor variety. The selection of flavors is supplemented with ice pastes, toppings and dessert sauces, basic materials for beverage manufacture, and coloring foods. Newly exhibited are the premium clean-label pastes in flavors including strawberry, raspberry, pear, cherry, cassis, sea buckthorn, mandarin, maracuja, lemon, orange, vanilla and lime. At least 95% of the flavorings come from the basic raw materials from which they take their names. The dosage is 30 to 60 g per 1,000 g of batter. The second KAROW highlight are the organic flavorings. These articles conform to the DE-ÖKO-001 Standard and carry the Bio (organic) seal of quality. The product range currently consists of: organic lemon zest paste, organic orange zest paste, organic lemon oil, organic vanilla bean extract, organic lemon flavor, organic bitter almond essence, organic vanilla flavor, organic invert sugar syrup, organic turmeric extract and organic egg liqueur with blossom honey.

The power of the four elements

Under the slogan “König Elements”, the Austrian plant constructor König shows how the power of the four elements Earth, Water, Air and Fire are pooled together in the machine highlights to enable this world’s bakeries to manufacture the best bread and the best rolls. The mechanical engineer will show a variety of innovations at the trade fair, e.g. the Easy Clean model of the Combi Line Plus bread roll plant. The trade fair machine will be demonstrated as the “plus” version with an 800 mm working width. This allows a performance of 33 strokes/minute, corresponding to 11,880 pieces in 6-row operating mode. The Industry Rex Compact AW divider-rounder machine offers a balance between weight accuracy and gentle dough handling. By a variable division of the weigh-out stamp and row arrangements, this machine provides a weight range from 28 to 350 g in only a single compactly-constructed machine. A new user interface simplifies its operation for day-to-day production, as well as for program changes and servicing work. The new Combi Line plus offers the customary variety of round-stamped, long-rolled and molded dough pieces. In addition to stamped bread rolls such as Kaiser rolls and Czech housky rolls, the trade fair machine with a molding station provides the option to manufacture hamburger buns, hot dogs, half baguettes etc.

A multifunctional high-performance plant to produce bread rolls will also be shown. The plant consists of a direct weigher with a capacity of 100 strokes/minute, a proofer and a molding station for a variety of different products.

A cutting/scoring robot for precise, gentle decorative cuts is also new. To enlarge the product portfolio, König is cooperating with the Spanish company Simaupro to offer a cutting robot in the Smart system. This is used to make gentle, precise cuts into various breads, baguettes and rolls. Thanks to the built-in vision system, the exact position of the loaf of bread on the board is recognized and the cutting position is individually adjusted, regardless of the layout on the tray and even for doughs with a high water content.

A more intense taste, a higher bake-off volume and an improved crumb structure – bakery products produced with the new continuous dough extruder ContiMix™ represent superior quality. Combining the mixing and the kneading process in a row, ContiMix™ eases the production process. And results in direct cost savings for bakery producers.

The compact G2000 bread roll plant will also be on show. This compact plant with an hourly output rate of approx. 2,500 items is a solution for small and very small businesses or instore bakeries. Up to now, this plant was already able to make stamped products, e.g. Kaiser rolls or folded-in rolls. As a result of additional builtin modules, e.g. with a cutter wheel, it is now able to produce split-top rolls, or with a driven upper belt, hamburger buns can also be made. Fitting a compact König coiler also allows the production of Kornspitz croissants or conical croissants. The plant has an adjustable-height, single-row exit belt for manual removal, and a proofer with approx. 100 loadable indented swing-trays and a proofing time of approx. 2,000 pieces/hour. The divider-rounder can be swiveled out for operation without a proofer, and a higher output capacity of up to 4,800 pieces/hour.

In the ovens area, the Roto Passat SE (Save Energy) rack oven will be exhibited. The main emphasis in its further development was on the “energy efficiency” theme. As a result, this oven offers a potential saving of up to 20% compared to the predecessor model. A newly-developed heating register is the basis for this energy reduction. The heating register, operated on the countercurrent principle, now offers a higher level of efficiency and better heat transfer.

Also on show will be the DW 240-H twin wendel mixer. The robust double-shaft mixer in a stainless steel version produces doughs with short kneading times and low dough warming. Thus this double-shaft mixer provides the basis for high product quality. Hygiene design type “H” has also been implemented for the double-shaft mixer. Thus the new DW 240-H is available as a fully washable model. The DW 240-H hygiene model has the following characteristic features:

+ Machine base-frame and machine top in fully sealed welded construction

+ Stainless steel claddings

+ Stainless steel switchgear cabinet

+ Drain holes in the baseplates of the machine base-frame and machine top

+ Friction wheel drive made of stainless steel

+ Friction wheel drive with spray water runoff

+ Dust-tight mixing bowl cover + IP65 touch-panel

The DW 240-H is especially suitable for wheat and fine pastry doughs, as well as for rye and rye mixed doughs.

Living Bakery

At the iba under the trade fair slogan “Living Bakery”, Korte Einrichtungen again emphasizes the fact that experience baking must not be just an empty phrase. The concept must be inviting and must convey an atmosphere of well-being, while at the same time being convincingly practical with a clear focus on increasing sales revenues and saving personnel costs. The sales counter plays a central role in this. Since the product range changes along with the sales focuses, a flexible presentation is the be-all and end-all. Korte’s sales counter technology takes into account and simplifies changing product ranges. With support by experts from bsc Concepts, the Kürtener experts on the stand demonstrate the versatile possibilities of their Tavola counter: whether it’s for a presentation of snacks, as a stage for confectionery products, as a buffet counter for fast customer service, as a tapas bar or – again together with the Giovanni L. ice-cream professionals on the iba stand – as the basis for a businesslike ice cream concept. The lighting is just as important as the counter engineering. Korte Einrichtungen has already been working for years with the options for intelligent, product-specific merchandise lighting. In this respect, the company is showing various different options for a modern, attractive presentation of breads.

Major innovations

iba 2018 will be the big event for MECATHERM. On a 750 m2 booth, the production lines architect will present three major innovations serving diversity and product quality. MECATHERM is launching a brand-new oven, unique on the market. Flexible, precise and efficient, this oven allows for optimal baking for a large selection of products, while allowing speedy changes to production, thanks to simple screen monitoring. A new intuitive divider, highlighting the French savoir-faire, will also be presented. Simple and precise, the new MECATHERM divider combines the best of existing technologies, associating the precision of a volumetric divider to the possibility of working with high quality dough thanks to lamination. This retrofittable solution will allow businesses to obtain hydrated, pointed, calibrated dough, to give the baguette back its authentic and historical value. MECATHERM will also present an intuitive, universal conveying system. This equipment is totally adjustable to the clients’ plant dimensions and allows modulation of the production rate. Designed around food safety, it permits homogenous, delicate handling of the products during the fermentation, cooling and freezing steps.

Exclusive coffee roaster

MEISTER KAFFEE, the exclusive coffee roaster, will give information about current market trends to experts visiting the iba and will present various different coffee concepts including the new “OUR

COFFEE” concept. “Café da Lagoa” farm coffee and the traditional “MEISTER KAFFEE” brand will also be center stage. The individualizing trend has also been taken up with the “OUR COFFEE” drink-serving concept. This involves implementing coffee packaging and associated advertising materials based on individual wishes and with the baker’s name. Forming an additional focus is the “Café da Lagoa” farm coffee, grown in Brazil and originating from the Fazenda da Lagoa, founded in 1764 and twice certified (UTZ and Rainforest Alliance).

All the way to special machine construction

Among other things, the product portfolio of the special machine builder Meyma includes the following: bowl tippers/ table tippers, strand shapers, intermediate cones, star dividers, dough feeder cones and belts, special machine construction, sponge dough cones, general overhauls and bread roll counting machines. The bowl tippers, for example, are developed and fabricated in their own works in Cloppenburg, Germany. Meyma bowl tippers are suitable for HACCP, are usable for any ceiling height and for all bowl trolleys, and are easy to operate. A laser scanner covers their aspects relevant to occupational safety without any space-grabbing systems. The laser scanner is also said to be inexpensive to purchase, needs no fences and requires no expensive cleaning. It is flexible in use at the same time, e.g. even in the oven’s loader area. The system is supplied with collision protection built-in. The company covers the small group component sector for retrofitting or conversions by components it develops and produces itself, e.g. in the form of forged bowl scrapers. The scraper is fabricated without a shoulder or transition, so thorough cleaning is accomplished quickly. The plant constructor can adapt the newly-developed scraper device to any bowl shape. Special sockets for the scrapers are developed in a 3-D design process.

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With customized front panel decoration

The MHS Premium touch S is right on time for the iba –the narrow “little sister” of the MHS Premium touch –available with the big model’s advantages. According to its own information, MHS had already developed the MHS Premium touch as the first bread slicing machine with an individually customized front panel decoration. The MHS Premium touch S adds a new variant to expand the series of models. Slicing speed has been increased to a maximum of 220 cuts. Upgraded cutting geometry combined with the newly-developed NEW-WAVE knife is also said to achieve maximum slicing quality. The operating system has also been completely newly developed. It now takes place via a SMART-TOUCH DISPLAY through which all the functions and information can be adjusted and accessed. When developing machines, MHS already emphasizes not only ease of operation and high reliability, but also time-saving cleaning. This is made possible through the MHS Hygiene Design. MHS has already focused for several years on separating the drive and electronic components from the slicing area, as well as on good accessibility through large maintenance openings. Cleaning is possible from the front, without needing to move the machine. The plant’s design has been completely revised and now offers an opportunity to match it to the shop-fittings. A décor or preferred color can be chosen in consultation with the shopfitter to integrate the machine into the shop visually as well.

Come and experience the next generation make-up line from Stewart Systems . The new High Speed Bun Make-Up line offers a variety of improvements. The most notable development is the detachable manifold assembly which can roll away and allow for easier cleaning. It is removed from the main divider body without needing tools. The manifold itself can also be cleaned by removing the inspection cover, also without needing tools. The main divider body essentially serves as a dough pump and can attach to a manifold assembly of the customer’s choice.

The exterior of the dough divider is now a hygienic wash-down design and the overhead proofer is easier to clean. Overhead side panels are removable with one simple tool for safety. Single swing-away bottom panels make it easier to dispose of accumulated flour dust. The molder is also updated with a redesigned indexer fitted with encapsulated magnets. Cleaning and part replacement are now easier than ever.

A wide selection

The Middelby Bakery Group will be present at the iba trade fair with Stewart Systems, Burford Corp, Baker Thermal, AutoBake, Hinds-Block, Sveba-Dahlen, Scanico and Varimixer.

Auto-Bake Serpentine

Auto-Bake is a global designer and supplier of fully automated industrial baking ovens and systems. Internationally renowned for its Serpentine technology, Auto-Bake’s compact, costefficient, continuous baking solutions are custom-configured for a diverse range of baking applications. Beyond cakes and pastry there are three significant growth categories where Auto-Bake is proving that its technology also excels; readymade meals, artisan/specialty breads, and pet food.

At IBA 2018, Auto-Bake will share booth B1-111 with HindsBock and Firex. Filling, deposition, pumping and portioning is the specialist area of the Hinds-Bock Corp., Auto-Bake’s strategic partner for over a decade. Firex, manufacturer of advanced cooking systems, will display its industrial sauce maker.

This year at the iba, Spooner Vicars will showcase the Vortex high speed, horizontal mixer for cookie, biscuit, cracker and