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südback 2022 signals strong industry comeback

Messe Stuttgart welcomed 35,384 visitors who visited südback over four days, similar attendance figures to the previous show, held in 2019.

südback announces agenda for gelato area debut

südback and the gelato trade fair GELATISSIMO are partners this year in the new gelato area powered by GELATISSIMO, where exhibitors will share information about raw materials and the latest technology for the production and maturation of gelatos.

Frozen in time, efficiently: IceCool

Formulating and perfecting the recipe is only the start to having great-tasting, crunchy or soft bakery products. The freezing process is essential to how their properties will be captured and preserved.

südback introduces public-favorite trend award

Trade visitors can vote for the Trend Award Public’s Favorite, which debuts this year at südback. With this award, the organizers will gain direct feedback from their target audicence.

südback provides coffee market insights

südback will provide concept solutions for bakeries, cake shops and cafés, including product innovations and a focus on coffee trends.

südback 2022: Bakers’ Trend Forum tackles staff shortage, resource efficiency

This year, the Bakers’ Trend Forum will focus on current issues such as the shortage of skilled workers, resource conservation and customer retention, the organizers anticipate.

südback Trend Award winners are announced

The winners of the 2022 südback Trend Award have been chosen, in the categories of marketing, raw materials and technology.

südback makes strong comeback

südback confirms its support for in-person events as preparations are in full swing for this year’s edition, which will be held once again from October 22 to 25.

Baking with green hydrogen energy: WP Bakerygroup

“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we asked oven manufacturers in Europe and the USA.

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.

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.