Anton Paar brings quality control solutions to iba ‘25
At iba 2025, Anton Paar exhibits at iba with the theme ‘Advanced Quality Control, focusing on solutions for quality control in the baking, food and ingredient industries.
LIBRARY ARTICLES
Brabender introduces new FarinoGraph
Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device on the market that uses Artificial Intelligence to predict measurement curves.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
All-in-one system: complete automation
MPREIS is a grocer in Tyrol, Austria. The company has envisioned its bakery, Therese Mölk, to streamline every activity within its walls under a single control system, from production lines to conveying, handling products, and even including the building’s heating and cooling system.
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
How effective is your production?
In the bakery industry, the demand for software solutions is increasing for more efficient production and with higher quality corresponding products.
Efficiency at the end of the Thermador tunnel
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Dividing, forming and depositing in a single step
Small baked goods production: Innovative dough dividing, forming and depositing in a single step with the FS 520 forming system.
Craft quality on an industrial scale
New wood-fired oven baking plant for Coop -Wood-baked bread is right on trend – particularly for Coop customers in Switzerland.
Handtmann solutions for free forming
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
