Spiral into control.

AMF Bakery Systems’ Spiral Conveyor incorporates the most sanitary design elements, including a patent-pending monopiece cage bar, for efficient cleaning and maintenance. Equipped with plastic modular belting using the Intralox DirectDrive™ System, the Spiral Conveyor eliminates product movement on the belt to minimize potential jams. This custom-configured solution is suitable for a variety of product applications including intermediate dough proofing, product proofing, cooling, and freezing.

Your bakery is our world.

VISIT AMF BAKERY SYSTEMS AT: MODERN BAKERY, MOSCOW FOOD & HOTEL ASIA, SINGAPORE BAKERY CHINA, SHANGHAI other similar hard and soft doughs. Spooner Vicars’ unique sprag, a fixed stator inside the bowl, allows the dough to be folded, sheared and kneaded thoroughly. Research has shown this to reduce mix times significantly compared to other bowl/blade designs. Temperature is important and the sprag houses a temperature sensor to monitor this, while the bowl is jacketed to permit water circulation from an external source to maintain the ideal bowl temperature.

Capacities range from 350 kg to 2,400 kg and in the case of tough cracker doughs robustness is vital, and so is motor power and duty. The 750 kg mixer, for example, uses a 90 kW heavy duty Variable Frequency Drive with programmable speed and slow start ramps to handle torque when switching from low to high speed cycles.

On board software allows mixing to time, temperature or energy so that the baker can build a valuable history of mix parameters to accommodate flour variations and differing ambient conditions.

Sveba Dahlen

Sveba Connect – Smart Baking, part of Middleby Connect, cloud solution, is the recipe for successful business!

+ Monitor all the bakery’s connected ovens online

+ Better control of the oven’s energy consumption/statistics.

+ Increased operating reliability.

+ Central software update.

+ Save, distribute, download and share recipes between all your fleet of ovens and get or share recipes.

+ All ovens with the Sveba Dahlen SD-Touch panel (SDTouch panels made from 2012 to 2018) can get updated free of charge during the iba. All subscribers before 31/12/2018 will receive 2019 free of charge. Thereafter, the subscriptions are charged annually.

Combination oven – S-Series

The success of Sveba Dahlens S-Series has made Sveba develop the oven further. Among other things, Sveba have reviewed the oven's footprint, and made an efficient oven whose footprint is only 990 mm. During the iba they will show three different combinations in the new color – black.

Deck combination oven

+ 3 decks

+ Turbo function heats up the oven quickly to set temperature

+ Each oven section can be individually controlled with separate settings of the top, bottom and front heat

+ Dual temperature sensors

+ Control panel

Flexible combination oven

+ Combination with rack oven, deck oven and proofer

+ All-in-one oven which bakes everything from stone baked bread to confectionery and ciabattas etc.

+ Very flexible baking station, with proofer, deck oven and rack oven, which improve flexibility in the bakery

Mini rack combination oven

+ Small rack oven with efficiency like a big oven

+ Fast, high-capacity and energy-saving, built-in steam system

+ IBS – alternately rotation of the racks for better baking results

+ Good overview of the baking process with large front window with heat-reflecting double glass and good lighting

F-Series Proofer

Sveba Dahlen has developed a new proofer, the F-Series. At the iba they will show the F500 with all its features and benefits.

+ Reliable, energy-efficient and user-friendly freezer-retarderproofer to lowest cost of ownership

+ Available in black or in stainless steel color

+ Demand-controlled fans makes sure that no more air than necessary is circulated. Parameters such as cooling, heating and humidity control the fans in each program phase, running the fan at just the right speed, which makes it quieter and more energy-efficient

+ Equipped with vertical presence-controlled LED lights inside for good insight.

+ Control panel which is easy to operate and with a really user-friendly GUI

Core temperature

Sveba Dahlen has developed a core temperature functionality suitable for all of our rack ovens. At iba the company will show it on a C-Series, C252, rack oven, which is also updated in black.

+ Core Temperature function measures the internal temperature of the dough and shows it on the control panel. It also shows the current temperature and notifies when the desired temperature has been reached. With the core temperature it is easier to achieve perfect baking results every time. Measures temperatures up to 120ºC.

Mini deck oven N-Series

Sveba Dahlen has developed a new neat combined deck and pizza oven, the N-Series.

+ Really high baking results with steam to a minimal cost and space

+ Stone hearth and hearth grid as standard

+ Same high-quality baking as in large deck ovens with a unique steam package system and top and bottom heat

+ Very small bench-top oven with outstanding flexibility, which makes it perfect for smaller bakeries, food courts, malls, supermarkets and stores

+ Easy to operate and can easily switch from making high quality buns and pastries to making pizzas with fantastic results

+ Plug and play oven

+ Control panel with touch screen and user-friendly GUI

+ Good insulation and triple-glazed window keeps the heat inside the oven and leads to high efficiency and a good working environment

Rack oven V-Series updates

+ Optimized airflow system and rotation speed for best possible baking results

+ Improved cutting and placing of the isolation plates inside the oven, improving the insulation and increasing thermal efficiency

+ The platform has improved material, providing robust stability and more

The wide spectrum of modern baking

MIWE will show the whole spectrum of modern baking at the trade fair. For example, a year ago the company presented for the first time the MIWE shop baking suite (MIWE sbs) –a tool that allows geographically dispersed systems to be managed in overview from one (or several) central point(s). The new MIWE sbs:assist module now also provides more security and digital convenience directly at the preparation area in the branches. This assistance system constantly provides employees with all the required information and instructions clearly and understandably, directly at the preparation point, in addition to which it carries out one or other of them fully automatically. This avoids mistakes, production quality increases and wastage due to rejects decreases.

A whole array of MIWE transport and loading systems ensures rational interlinking of the individual process steps in baked goods production. A small selection of these can be seen in live operation on the stand, from simple loading aids that mainly minimize physical effort and trolley oven feed systems like MIWE assist (in use live in conjunction with a MIWE thermo-static thermo-oil-heated trolley oven) to the MIWE athlet heavy-duty portal loading system (also in live use) that allows highly automated process lines to be implemented even for big throughput volumes.

Vacuum conditioning is a new addition to MIWE’s service portfolio. Via a cooperation project with Cetravac, MIWE has included vacuum conditioning into its portfolio in 2018 to allow it to meet the ever more highly differentiated technological requirements of many customers in an even better way. In the first place, vacuum conditioning in a production operation enables a significantly shorter baking process –with the same degree of browning and identical stability; therefore more moisture also remains in the crumb after conditioning. Secondly, it allows very much faster cooling (and thereby also the further processing) of baked products. With the new technology, a batch leaving the oven at approx. 90 – 98°C needs only 2 to 5 minutes to cool down to approx. 35 - 40°C. As well as speeding up the processes, it also yields longer shelf life and improved storage capability. With vacuum conditioning, pre-baked products attain a storage lifetime of 3 to 7 days at room temperature or when chilled. However, the product itself also benefits, e.g. with improved crispness, optimized volume and better shape stability.

Packaging solutions

MULTIVAC is exhibiting solutions to pack bread, baked goods, fine pastries and snacks. In addition to two chamber machines, the exhibits also include a compact thermoform packaging machine and a tray sealer. The R 085 e-concept thermoform packaging machine simplifies entry into automatic thermoform packaging. It enables the manufacture of product-appropriate packaging for a wide variety of baked products in small batches. The machine does not need a water or compressed air supply, with the result that it can be used flexibly in a production operation. The T 250 semi-automatic tray sealer is suitable for packaging baked goods and snacks in small batches. The model can be used flexibly thanks to its space-saving design and mobile castors – and according to the company its characteristic features are hygiene-appropriate design and simplest possible handling. An automatic tray drawer ensures ergonomic working. MULTIVAC is showing two highly flexible solutions from the chamber machines area at the trade fair. The C 350 chamber machine has two sealing lines, allowing it to be used flexibly. Like all MULTIVAC’s vacuum machines, the C 350 is also easy to operate, clean and maintain. The evacuation and gassing processes is also said to take place under pressure control, thus guaranteeing reproducible packaging quality.

The BASELINE P 300 table-top machine provides a model that is especially suited to packing larger products, thanks to its spacious chamber (420 x 425 x 170 mm). The BASELINE P 300 can be used flexibly due to its compact dimensions.

Bakery machine specialist

At this year’s iba trade fair, the bakery machine specialist REGO HERLITZIUS will focus on presenting machines for artisan and semi-industrial suppliers. Following several years of major projects for the industry, the traditional manufacturer will in future concentrate entirely – and not just at the iba – on its core competence and on driving forward the development and production of machines for bakeries, confectioners and medium-sized users. The corresponding whipping and agitating machines, planetary, stirring & mixing machines and the latest generation of bread slicers will be on show on the stand. REGO HERLITZIUS will exhibit at the iba together with MKW GmbH, which took over the industrial machines division of REGO HERLITZIUS early this year.

Tandoor bread

As it says itself, the Saltek company in Beirut, founded in 1977, is one of today’s market leaders for plants to produce naan breads, tandoor bread, lavash and other specialty breads. Visitors can obtain information about the various plants during the trade fair. For example there are plants with an hourly output capacity of up to 2,800 tandoor breads (28 cm diameter) or for 1,800 breads measuring 45 cm.

New developments

Sollich and Chocotech will be present on a corporate stand and will present new developments. The following exhibits will be shown:

+ A high performance enrobing machine type Enromat ® M6-1300 Magnum with a 1,300 mm belt width. The enrober is equipped with one curtain station and one blower unit and diverse accessories. The Enromat® M6 Magnum incorporates high technology when enrobing difficult products with chocolate. A built-in turn shaft with following turnover table allows high performance production of bottom-coated products.

+ Following the Enromat® M6 Magnum is a chocolate cooling tunnel of the Thermo-Flow plus type KSK 1300 with telescopic infeed table. The cooling tunnel is equipped with bottom water cooling and with new gullwing PU-covers for better accessibility of the cooling chamber. The complete installation is equipped with the “Fast Lane” remote control system.

+ An automatic 820 mm Decormatic ® type DC4 decorating device installed on a decorating belt and Minitemper ® MT 100 to feed the decorating machine. The machine will be on display with chocolate during the exhibition. The various decoration patterns are programmable, i.e. product change can be done very easily.

+ A Turbotemper ® type TE 1800 to feed the type Enromat ® M6 Magnum enrobing machine. The Turbotemper ® includes an automatic Tempermeter type Tempergraph.

Focus on ancient cereal types

In the iba year, SchapfenMühle is generally focusing on ancient cereal types, e.g. with the “Meine Mühle” (“My Mill”) product. This mill premix consists of the quartet of ancient cereals comprising spelt, emmer, einkorn and perennial rye. Additives such as baking enzymes, emulsifiers, milk products, wheat and wheat gluten have been consciously avoided. The ancient cereal quartet is the only one prepared in-house by a special milling method to ensure it possesses positive baking properties. The declaration-friendly mill concentrate is dosed at the rate of 35%. The original “Vier-Urkornbrot” is a fine-grained pale wholegrain bread and is suitable for a vegan diet. The mill blend is part of the Schapfen “My Mill –Baking close to nature”. The product can be used to bake other bread and roll variants by recipe adjustments. A bread roll production process via “chilling” also exists.

The first emmer mill blend on the market for bakery businesses is Schapfen “Meine Mühle” (“My Mill”) Emmer Urkorn. This is based on the cereal duo emmer and spelt, the entire emmer proportion being added in puffed form. The concentrate can be used to produce spelt-emmer baked products. The baked products are assignable to the “Meine Mühle” product philosophy according to which only declaration-friendly, consumer-oriented ingredients are used.

+ A Turbotemper ® type TT 100 B Airo for small capacities. The TT 100 B Airo is equipped with a heating reservoir tank and a feed pump, especially designed for tempering smaller chocolate capacities in a superior tempering quality. The integrated aeration system allows aeration of the mass.

+ A chocolate coating machine type Minicoater™ MC 420 with 420 mm belt width will be on display with chocolate, followed by a Thermo-Flow ® plus cooling tunnel type LSK 420. This machine is running very successfully at small and medium-sized companies setting new standards in the mini enrobing technology sector.

+ A special type CA 820 caramel enrobing machine with an 820 mm belt width for enrobing wafers or biscuits with caramel or – after slight machine adjustment – also with sugar icings.

+ A type KGS 1050 piston depositor to deposit fat masses, jelly or caramel.

+ A highlight at the iba will be the Sollcofill/Sollcocap depositing line to refine biscuits, e.g. fillings like caramel, fondant, nut paste, jelly, milk or yoghurt cream or chocolate can be deposited together with ingredients. The performance of the system has been greatly increased and guarantees high-quality production of sandwiched products. Products which do not meet the quality demands, e.g. a biscuit that does not match the shape, will be rejected automatically by the machine.

+ The combination of the Sollich machinery together with the Chocotech company’s cooking equipment to produce sugar, jelly or caramel masses allows customers to obtain production responsibility from a single supplier and thus also ensures production lines are commissioned efficiently and as quickly as possible

Best-In-Class Technology

The Tromp Group can fulfill all aspects in the complete process of baking: Mixing, Sheeting, Proofing, Baking, Cooling/ Freezing and Topping. These are the main items under the spotlight on the Tromp Group’s booth.

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All about Pizza

Three brands are represented: Tromp Sheeting & Depositing Systems, Den Boer Baking Systems and VanderPol Waffle Systems. Tromp will present “All about Pizza”, a concept to make the most optimal pizza production with our integrated process line. The concept is highly appreciated by the market due to its efficient way of working with modularly designed equipment.

The booth will also display a section from a Multibake HT tunnel oven. This is a directly heated oven with a stone floor for perfect pizza production. Furthermore, Tromp will show elements of a sheeting line and a topping line. Elements as hygiene, state-of-the-art and easy to use are visible.

Fermentation, ancient cereals and vegan

UNIFERM will present the product innovations FermFresh ® Urgetreide (Ancient Cereal) and FermStar ® Langzeit (Long Time) at the iba trade fair. FermFresh ® Urgetreide is a new development from UNIFERM’s range of fresh products.

FermFresh® Urgetreide brings together the two cereal varieties – Emmer and Einkorn. UNIFERM’s own gentle multi-day fermentation process intensifies the natural flavor profile.

FermStar ® Langzeit bread roll baking agent is also new. According to the company, the bread roll baking agent, specifically with slower dough preparation methods, ensures a full flavor, good visual appearance and finely flaking crispness. Furthermore, during dough ripening, the special UNIFERM flavor yeast together with selected malts develop a flavor profile whose aroma and taste are said to be reminiscent of chestnuts and vanilla.

The new Royal Rühr® vegan will also be on show. It is suitable for the production of vegan tray cakes or muffin varieties.

New products

Vandemoortele is showing new products again at the iba trade fair, e.g. soft baguettes, rose-shaped rolls and Danish plait. The new rose-shaped roll has an artisan bloom. It weighs 90 grams and is available as a pale and a dark rose-shaped roll. The new soft baguette has an extra-soft appearance and a significantly longer shelf life. Due to its soft crust, the baguette does not crumble. The soft baguette is pre-cut, fully baked and ready for immediate topping to ensure uncomplicated handling. It weighs 105 grams and is available as a white soft baguette and as a soft baguette with wholegrain wheat. The new Danish plait combines Danish pastry dough with a vanilla filling in a plait look. The Danish plait has a crème filling (vanilla flavor), is decorated with sugar and weighs 95 grams.

Think process

“Think process” – under this trade fair motto, the WP BAKERYGROUP presents a variety of innovative ideas at this year’s iba 2018.

The intelligent KRONOS DIGITAL mixer adapts independently to the condition of the dough and stops the mixing process automatically at the optimum point in time. This guarantees dough in reproducible, consistent dough quality, irrespective of the raw material properties and ambient conditions, as well as the training and experience of the responsible employees. The KRONOS is easy to operate: once started it performs all other tasks automatically. The mixing process is continuously controlled based on the measured dough properties. The blending and mixing phases are adjusted or ended automatically. And each measurement is also documented for the purpose of quality control.

The latest generation of the MATADOR STORE Color Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3. Each oven has its own display, which is attached in an ergonomically optimized manner right next to the door for time-saving working. The EASY MOD display mode makes operation of the oven particularly easy and safe for sales personnel, as information on the product, the baking time and readiness for loading can be captured at a glance.

The advanced MULTIMATIC dough divider and molding machine is now suitable for an even more versatile range of applications. The number of rows can be adjusted, which means that the MULTIMATIC can be used very flexibly with a significantly greater weight range of up to 600 g. The MULTIMATIC has also been further developed in terms of hygiene. All belts, dough-handling plastic components and the hopper are in blue. This increases the safety of food production and saves time and costs when it comes to cleaning the machines. ROTOTHERM Green heavy duty: with a turning circle diameter of 1,560 mm

The heavy-duty edition of the ROTOTHERM GREEN is new. It offers space for two 600 x 800 mm rack trolleys or for one large single rack trolley requiring a turning circle with a diameter of up to 1,560 mm. The rotating table has accordingly been designed for heavier weights. It is suitable for high loads of up to 750 kg max. per baking cycle. The heat exchangers have also been enhanced to ensure even greater energy efficiency.

WP Bakery Technology’s tried and tested control system will be launched on the market in the third generation at the iba 2018. The WP NAVIGO 3 convinces with an optimized user