As part of its new campaign, ‘Designed with Your Bakery in Mind,’ American Pan will showcase at iba how its bakeware solutions are built for the individual needs of each bakery. Pans are customized for on-trend products including laminated pastries, rustic artisan breads and creative cake designs.
The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
Establishing a complete setup for sourdough production in industrial bakeries poses several challenges. The fermentation process must be taken into account and the equipment must be able to replicate handcraft techniques.
Selecting a packaging concept for baked products is a task with an extensive checklist. Functionality, safety and design are only the tip of the iceberg. Although not immediately visible to consumers, packaging choices are important. Adding sustainability to the list of criteria makes the challenge even more complex.
Over the past few years, Mecatherm has transformed its Demo Center in Barembach, France, from a facility where it showcased its technology into a fully functional baking plant, for projects including training, testing and problem-solving of any kind.
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
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.
More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery had expected. Several aspects were important, including the practiced social values of the company.
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
