At iba 2025, Rademaker will highlight production solutions for croissants, breads, Danish and puff pastries, pies and quiches, pizza, donuts, pita and other flatbreads. New launches for pizza production and lamination are among the highlights. The company shared a preview of the preparations and their industry perspectives.

BBI: What is the theme/concept of your stand at iba 2025? What solutions will you highlight?

Rademaker: The recurring theme throughout our iba participation is smart data gathering and processing solutions. We will show the industry how we support our customers with production solutions and services that use our knowledge and machine data to ensure optimal performance throughout the life of the machines. Several different methods will be presented so that bakeries can find out how they can be of added value to them.

Pizza topping line

Our pizza topping line is an automated system for the production of pizzas topped with tomato sauce and strewing materials. At iba 2025, we will be exhibiting our latest version, with new feature,s including a pizza sauce depositor, which will be introduced at the show.

The pizza strewing system is also a part of the pizza topping line; it can handle all types of topping materials, such as cheese, vegetables, IQFs and meat. This extremely accurate Strewing system includes a rework station so no strewing materials are lost in the process. 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. This, combined with the other optimized modules, makes this system the benchmark for fully automated topped pizza production.

New Laminating System

Over the past three years, Rademaker has worked on the laminating section to further increase the quality of the laminated dough sheet. The stability of the fat layers and the homogeneity of the dough sheet have been significantly improved, bringing it in line with the latest product trends. In addition, major steps have been taken in the operation of the laminating module, simplifying operation and greatly increasing product reproducibility.

Another important aspect is the hygiene and cleanability of the machines; the new grease pump will contribute to this without compromising dosing accuracy.

Unveiling the new Bread line Pre-sheeter

The Dynamic Pre-sheeter System (DSS) transforms dough batches that are coming from the mixer into a homogeneous, consistent dough sheet. Rademaker sets itself apart from its competitors with their unmatched and proven DSS module.

The DSS excels in handling a large variety of doughs, ranging from green to highly hydrated bread doughs. To stay ahead in the bread line market, we have improved our DSS; with the integration of a quick reducer, we are now able to potentially reduce the footprint of our bread lines as well as increase the process window to cater to a larger end product scope. This setup can allow the reduction of rework dough. This new system will also be launched at iba 2025!

Semi-industrial Radini Bread line

With our Radini Bread Line, bakeries can process a wide variety of bread dough types, ranging from firm to soft, including pre-proofed dough, with volumes ranging from 250 to 1,200 kg of bread per hour. Using the Radini Bread Line embodies the philosophy that ‘rework is a choice.’ This approach helps bakeries save valuable raw materials, time, and money.

Flexibility is ensured by the line’s modular configuration. It enables the automatic production of uniform dough sheets. Optional mobile units allow for the production of cut, molded and rounded breads with accurate weight control and in varying sizes. The seamless integration of manual labor and automation allows for effortless shaping and decorating, ensuring consistent and high-quality results.

The Rademaker Bakery Experience

Besides production equipment, as is tradition for Rademaker during iba, visitors can expect to be inspired by the Rademaker Bakery Experience. It consists of a showcase of innovative products, trends and product-shaping demonstrations. Visitors can step into our Product Showcase and immerse themselves in an array of extensively selected trendy bakery products that are produced on Rademaker machines around the world. Visitors can engage in insightful discussions about product quality and trends with the Rademaker Technologists.

BBI: Are there any special events at the stand that visitors should schedule to attend?

Rademaker: Yes, we are excited to announce that there will be daily live demonstrations carried out by the award-winning Dutch Boulangerie Team! At our booth, they will provide captivating product demonstrations, focusing on the latest product trends. Visitors can witness the mastery of the bakers as they use industrially produced dough sheets with our Radini lines to create inspirational, high-quality bakery products. The Boulangerie Team is enthusiastic about meeting visitors. They take pleasure in sharing their passion and expertise on product trends, so make sure to visit them!

BBI: What are your main priorities in the baking market in 2025? What new/growing trends are you focusing on?

Rademaker: Rademaker’s priorities for 2025 are centered on reducing the cost of ownership for our customers by optimizing equipment and introducing efficiency-enhancing services. Our main improvements focus on sustainability, addressing key areas such as minimizing dough waste, increasing productivity, enhancing product quality, and achieving perfect weight accuracy.

These advancements are paired with Rademaker’s renowned robustness, ensuring excellent uptime, low maintenance requirements, and extended equipment lifespans. Additionally, we are leveraging new data-driven methods to further optimize performance, integrating these innovations across various units in the Rademaker product portfolio.

Our selection of these cutting-edge solutions will highlight our commitment to aligning with emerging trends and customer needs in the baking market.

BBI: What drives innovation in your field of expertise going forward?

Rademaker: Innovation in the bakery industry relies more and more on the combined knowledge of dough ingredients, recipes, production processes, electrical and mechanical engineering, and data-driven analysis. Effective collaboration with customers and an integral approach to these areas of expertise enable equipment manufacturers like Rademaker to develop new and innovative solutions.

For example, our new pre-sheeter unit and laminating module exemplify this innovative approach. These cutting-edge technologies, which will be showcased at iba 2025, highlight our commitment to advancing production efficiency, improving product quality, and meeting the evolving needs of the baking industry.

Photo: Rademaker’s  iba 2023 stand (Richard Teun – Rademaker)