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.
Exhibitor highlights, part I
Hall C1 – 340
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 machine. Diverse decoration patterns are programmable.
A TE 1800 Turbotemper® for feeding Enromat® M6 enrobing machines will also be showcased. A TT 100 B Airo Turbotemper® for small capacities will also be presented, equipped with a heating reservoir tank and a feed pump, especially designed for tempering smaller chocolate volumes, with an integrated aeration system.
In addition, a complete chocolate coating Minicoater MC 420 machine will be on display with chocolate, followed by a LSK 420 Thermo-Flow®+ cooling tunnel. “This machine is running very successfully at small and medium-sized companies setting new standards in the sector of mini-enrobing technology,” SOLLICH explains.
A CA 820 caramel enrobing machine, with a 820 mm belt width for enrobing wafers or biscuits with caramel will also be presented. With minor machine adjustment, it can be used with sugar icings.
“A highlight at the iba will be the Sollcocap depositing line for refining biscuits; e.g., fillings such as caramel, fondant, nut paste, jelly, milk, yogurt cream, or chocolate can be deposited together with ingredients. The performance of the system has been significantly increased and guarantees a high-quality production of sandwiching products,” SOLLICH explains.
The article is part of an extended feature, which was originally published in [BBI 4 – 2023]. Read the full article in the magazine:
