ABI LTF, part of the Tomorrow Means Greater Group (TMG), is a designer & manufacturer of make-up equipment and a specialist in robotics for bakeries. ABI equipment can be used in the production of many well-loved baked goods, from bagels to pretzels and sweet goods.

Albert Handtmann provides suitable machine technology for both small-scale and industrial producers, for dough dividing, dosing, forming, extruding, digitalization and automation. The solutions are suitable for the production of breads, pastries, small baked goods, snacks, and other on-trend products.

BAKON Food Equipment designs and manufactures bakery equipment for spraying, depositing and cutting for industrial confectionery, retail, and traditional bakeries.

With more than 100 years of combined experience in the bakery industry, GEA Bakery provides turnkey solutions for a wide variety of applications: cookies, biscuits, crackers, cakes, pies, tarts and more.

US-based Middleby Bakery provides reliable low- and high-volume equipment solutions for the production of bread, rolls, and buns, as well as cakes, biscuits, cereal, baked snacks, and much more.

New Era Machines provides advanced & versatile biscuit production lines & highly efficient bakery systems that Incorporate cutting-edge technologies for streamlined production

Rademaker develops and provides solutions for the food processing industry. The company specializes in automation, engineering, hygiene and process performance. 

RONDO provides technology for dough processing. It can supply the ideal solution for any size of operation and any level of automation – from multifunctional machines to configurable industrial lines.

Kaak has been working in the field of bakery technology since 1846, with solutions ranging from stand-alone machines to an integrated approach for complex and automated bakery lines.

Zeppelin has wide-ranging expertise when it comes to all aspects of raw material handling: raw material intake, storage, discharge, conveying, preparation, dosing, mixing and controlling.