Exhibitors attending iba ’25 are sharing their stand preparations and plans for innovation. The Baking + Biscuit International interviews with exhibitors will be available online at www.bakingbiscuit.com, with additional insights.
For a quick guide through the halls, the exhibitor color codes, per hall, are:
Hall 9 – blue, Hall 10 – red, Hall 11 – yellow, Hall 12 – green, Hall 15 – purple
American Pan will showcase ePAN® bun/roll and bread pan designs, as well as its SMART Pan Tracking® System, which provides precise insights into pan performance and usage. Custom bakeware solutions tailored to unique needs will also be highlighted – for products including bread, buns, cakes, or specialty pastries, such as croissants. An extensive range of proprietary coating solutions will also be presented, for diverse customer needs, with long-lasting performance, easy-release properties, and energy-saving benefits.
At iba and beyond, American Pan focuses on sustainability as a main priority for innovation: “Our solutions are designed to support bakeries in reducing their environmental footprint by saving energy, minimizing material waste, and maximizing the longevity of their equipment,” says Jason Bowman, President, American Pan Europe and MENA.
The company also focuses on addressing growing trends such as automation, and the demand for more versatile bakeware to accommodate emerging product categories. “Our life cycle refurbishment program exemplifies this commitment by helping bakeries extend the life of their bakeware, achieve cost savings, and contribute to a more sustainable industry,” Bowman emphasizes.
The theme of Anton Paar’s iba stand is ‘Advanced Quality Control’, focusing on quality control improvements in the baking, food and ingredient industries. The new Brabender ExtensoGraph will be on display for the first time: “Building on the trusted Extensograph-E, this advanced dough analyzer offers superior accuracy in assessing dough stretching and processing properties. With enhanced temperature and humidity control, it ensures compliance with international standards (ISO, AACCI, ICC). Brabender ExtensoGraph handles extremely strong doughs (up to 2,000 EU) or highly elastic doughs (up to 680 mm),” explains Dr. Banu Sezer, Market Development Manager-Food, Anton Paar GmbH.
Other key solutions such as the Brabender FarinoGraph and Brabender ViscoQuick will be presented, which provide in-depth insights into dough performance and viscosity behavior. The Anton Paar ViscoQC will also be featured, ensuring flow consistency for fillings, coatings, and bakery ingredients. The Litesizer will be showcased for its precise particle size analysis of powders, suspensions, and emulsions, enhancing ingredient performance. For advanced rheological studies, the Anton Paar MCR Rheometer will be demonstrated, offering exceptional versatility for applications like fillings, coatings, whipped creams, glazes, and more. Additionally, the company will present a variety of instruments for testing oxidation stability, sweetness, and consistency, ensuring product quality throughout the production process.
Baker Perkins will be exhibiting an updated Accurist2.1 Washdown Dough Divider and the Multitex4 Moulder with a seeding attachment at this year’s iba. Both machines are integral to providing pan/tin bread at high outputs (up to 9,200 loaves per hour), while retaining a consistent high-quality product produced through a hygienic process.
The Accurist2.1 Divider on display features an upgraded ram and knife arrangement as well as a full foam and rinse washdown function. The Divider has been updated to allow easier cleaning of key components. The knife can now be removed using an integrated support arm that allows the cleaning to be undertaken outside of the Divider.
The Multitex4 Moulder will be displayed with its new seeding attachment. This module can be fitted prior to coiling to allow the production of fully enrobed seeded loaves. Rather than sprinkling seeds onto the loaf after forming, the molding process consolidates the seeds into the dough sheet as it is coiled, resulting in consistent coverage on each side of the loaf.
Live production line demonstrations will be held at Coperion’s booth, as well as product showcases. The baked goods can be tasted.
Berndorf Band Group will highlight its steel belt, conveyor and service solutions at iba. A baking oven model will be showcased at the booth as an example of how Berndorf Band Group steel belts can run in a bakery.
Berndord presents its CARBO 13 Steel Belts, specifically designed for the baking industry: “CARBO 13 stands out as an ideal material for this application because of its outstanding properties. It can withstand the challenges of frequent temperature fluctuations and high load cycles while maintaining its shape. The dark surface of CARBO 13 ensures excellent heat transfer, consistently delivering high-quality results. With baking oven temperatures typically averaging 250 °C (482 °F), CARBO 13 belts are engineered to handle up to 400 °C (750 °F), making them versatile and reliable for all baking production requirements,” Benrdorf specialists explain.
In 2025, the company also focuses on the motto: ‘Berndorf Band Group is a complete solution provider’, with the variety of components it offers, including skid & graphite bars, and its lubrication station, for instance. “Skid Bars made of special gray cast iron and graphite components provide practically frictionless support for the Steel Belt,” Berndorf illustrates.
At iba, DIOSNA will introduce upgrades in active safety monitoring of the AGV (type Sharko 10) during reverse movements. Area safety monitoring when entering stations (kneaders, lifting tippers, dosing stations, etc.) actively prevents collisions and will be integrated by DIOSNA as standard in all future low- and high-lift Sharko 10 AGVs. “This feature goes beyond the requirements of DIN EN 3691 and serves to further minimize risks in the production process,” DIOSNA explains.
In addition to the AGVs, the DIOSNA Hygienic Design Wendel Mixers will also be highlighted. They are suitable for all kinds of dough and are able to reduce kneading time considerably. “The Hygienic Design Wendel mixers come with batch capacities from 240 kg to 600 kg and stainless-steel construction with an open, hygienic frame structure. The machine cladding is glass bead blasted, and the entire construction is suitable for wet cleaning in the low-pressure range. Visitors can experience both Hygienic Design Wendel mixers: WH 240 A with a movable bowl in a running AGV system as well as WH 240 E with under-bowl discharge as a single machine with a plastic box. The WH 240A mixer will be shown with a bread slurry system from Shick Esteve, another technology brand of Coperion.
DIOSNA is exhibiting as one of the technology brands featured in Coperion’s this year. The booth will highlight both individual technologies and integrated production lines.
Farhat will introduce a virtual concept at its stand, an immersive and interactive experience. “This approach will highlight our innovative solutions, particularly the Die Cut Roller Pita Line, showcasing our commitment to cutting-edge technology and efficient production methods,” the Lebanon-based company anticipates. In 2025, FARHAT is focusing on the growing demand for tortilla production lines. New technology is also on its agenda: “We are excited to begin testing hybrid ovens, which combine electric and natural gas heating technologies.”
Farhat aims to develop solutions that streamline production while maintaining the authenticity and quality of baked goods, looking to match industry needs for automation, efficiency, and sustainability. In addition to expanding its solutions from Arabic bread to diverse lines for pizza and various types of bread, Farhat has particularly focused on upgrading its infrared ovens. “We are excited to begin testing hybrid ovens, which combine electric and natural gas heating technologies. This innovation aims to deliver enhanced energy efficiency, greater versatility, and reduced environmental impact,”FARHAT highlights.
FRITSCH will showcase a new pastry line for mid-sized bakeries in a new hygienic design, which builds on the hygienic developments featured on the bread line exhibited at the previous iba edition. The benefits of the system will be presented via live demonstrations. “The easy handling of the line with removable components and a new click system will portray our user-friendly approach,” FRITSCH anticipates.
The news on display at the FRITSCH – MULTIVAC stand will include the MULTIVAC Cooling@Packing System, a vacuum application for cooling bakery products, which integrates the cooling process into the thermoforming packaging machine. The equipment will also be demonstrated live at iba. “This system enables the bakery products to be packed immediately after baking, giving them a longer product shelf life and greater freshness,” the company explains.
For its new developments, FRITSCH is focusing on hygienic design, easy handling through settings, operations and product changes, as well as flexibility. In addition, “Innovation efforts are also dedicated to expanding our digital drive for data feedback, product monitoring and quality control. The first step in that regard is evident in our Smart Services (including the Smart Production Insights – SPI),” FRITSCH highlights.
The Hansaloy iba booth will include a full spectrum of the company’s product offerings. “We will have samples of each product category along with information related to our blades, manufactured parts, and solutions we offer for successful slicing,” Hansaloy announces.
The US specialist is focused on helping bakeries achieve the highest quality slicing for products made on bread and bun lines. “We also can assist in consulting and inspecting slicers to achieve successful results,” the company explains its areas of expertise in meeting industry trends.
Its innovation developments aim to provide high-quality blades and components. “We continually work to improve our manufacturing process and be the leader in bakery components related to slicing,” Hansaloy says.
For the first time, the Koenig Group will showcase its full portfolio in a joint presentation, bringing together Koenig, Fortuna, and Vulganus to highlight the collective expertise of its brands.
New developments in the field of dividing and rounding will be highlighted at the stand, including Koenig’s Industrie Rex AW EC dough divider and rounder, which will be exhibited for the first time at a trade show. It is the largest dough divider and rounder made by Koenig featuring the ‘Easy Clean’ design for optimized cleaning and maintenance. Additionally, Fortuna’s newly launched Novus dough divider and rounder will be presented, for gentle dough handling at high capacities. Advancements in digitalization and robotics will also be on show this year. Koenig is also hosting live Q&A sessions with representatives of its specialized departments, offering direct insights and expertise. Guided journeys into bakeries around the globe will also be presented, showcasing Koenig equipment in action.
“Beyond showcasing our equipment, we are placing great emphasis on connecting visitors with the people behind the Koenig Group. Dedicated areas will feature specialists from various fields, including sales and solutions, research and development, and after-sales service, ensuring a comprehensive and personal experience for all attendees,” says Norbert Hübler, Global Sales Director, Koenig.
Lesaffre is preparing an ‘Immersive Future Experience’ for iba ’25, a new stand concept to address changing market needs.
The focus will be on the future, proposing an immersive experience in the bakery world of 2035. “Based on foresight, three desirable future scenarios for the bakery world in 2035 have been developed in line with our ‘Bake for Good’, ‘Bake for Care’, and ‘Bake for Smile’ commitments. Our clients, partners, and prospects will have the chance to discover these trends in a playful and experiential way,” Lesaffre reveals. The product and service innovations responding to these insights will also be presented through unusual tastings.
Shaffer and Peerless mixers and dough handling technology will be featured at the Coperion stand., where visitors can expect an immersive experience, exploring how these technologies work together. A Peerless mixer and Shaffer dough chunker with conveyor will be displayed to illustrate opportunities to integrate them into other Coperion technologies for a variety of applications. The Peerless KleanVue mixer, for instance, will be displayed in combination with a Shick Esteve hopper receiver stack-up. “The Peerless KleanVue Mixer is designed with a robust tubular frame that is easy to wash down and promotes exceptional sanitation. It can be configured for any dough type,” the company highlights.
Shaffer’s Dough Chunker and Conveyor will be displayed in combination with the Peerless mixer and Shick Esteve hopper. The Shaffer Dough Chunker and Conveyor are combined for continuous dough processing, ensuring that dough conditions remain unchanged and temperatures are kept stable. Built with a stainless steel frame, Shaffer’s Dough Chunker features a stainless steel sloped dough hopper, variable frequency controls to match downstream equipment line speeds, and a removable discharge conveyor for easy sanitation. It is designed for washdown.
Under the underlying theme of smart data gathering and processing solutions, Rademaker will highlight several solutions, including the latest version of its pizza topping line, which introduces a new pizza sauce depositor and features a strewing system for all kinds oftoppings. “By using smart data gathering, strewing is made as accurate and efficient as possible. Algorithms monitor the flow of strewing material and automatically adjust the precise amount that is fed to the strewing applicator,” Rademaker explains.
A new laminating system will also be unveiled, improving the quality of laminated dough sheets. “The stability of the fat layers and the homogeneity of the dough sheet have been significantly improved. In addition, major steps have been taken in the operation of the laminating module,” the specialist explains.
Rademaker is also introducing a new Dynamic Pre-sheeter System (DSS), which transforms dough batches that are coming from the mixer into a homogeneous consistent dough sheet.
The semi-industrial Radini Bread Line is also highlighted, and the Rademaker Bakery Experience – a comprehensive showcase of products, trends and product shaping demonstrations.
Shick Esteve will highlight its solutions for minor ingredient handling, liquid automation and IT systems that streamline operations and enhance connectivity. At the joint Coperion booth, the company will introduce an updated Clarity System, “featuring advanced traceability and modular standards,” its specialists say.
Shick Esteve’s main priorities for 2025 are focused on advancing minor and liquid ingredient handling and automation. “By delivering innovative solutions in these areas, we aim to help bakeries achieve greater precision, efficiency, and consistency in their production processes,” they add.
Unifiller will highlight a Flexline incorporating technology from Unifiller and Bakon, integrated into a single production system: “By combining Bakon’s syrup sprayer and ultrasonic cutters with Unifiller’s Multistation and single-piston depositors, we are able to present a solution that goes beyond what any of either brand could have accomplished in the past,” Unifiller explains.
The newest piece of Unifiller equipment on display at the show will be the CMD500, the first of a new series of pneumatic depositors that bring the highest sanitary standards to date and many advanced features usually found in servo depositors, at a lower price point.
In 2025, Unifiller plans to work on “Reinforcing our position as market leaders and drivers of innovation and present to our customers the new potential opportunities that we can bring now that we are part of a much larger organization (Coperion).”
The Coperion booth will feature a mix of individual technologies and fully integrated production lines. VMI’s main highlights at the shared stand will include the Verymix continuous mixer, the SPI AV vertical batch mixer, and the Ultimix and Phebus planetary mixers, for cake and batter production.
At iba 2025, VMI will present the SPI AV spiral mixer for the first time with a special feature: a double-jacketed cooled bowl system. “This system is ideal to limit dough heating, or for processes where precise temperature control is crucial, such as with pastries like croissants,” VMI explains. “While temperature control is already available on our continuous mixers, adding this option to our SPI AV range is a way to meet the growing demand for temperature control on batch applications, while preserving the mixing quality and performance our customer know and trust with the SPI AV.”
