Rademaker designed its robotic solutions to become one with the line and aid processing at various stages, from depositing various materials or entire products to product shaping and sorting. The point-of-contact tools, designed in-house, specifically address each material they need to handle.
Rademaker will unveil its latest advancements at IBIE 2025. Among them, the company introduces its latest pizza topping line, designed for fully automated pizza production. With the introduction at the Las Vegas trade fair, the new pizza sauce depositor will debut in the North American market.
Rademaker announced two new developments aimed to expand its innovation capabilities: the acquisition of Form & Frys Maskinteknik and a strategic partnership with Sensure.
Stergiou Family recently expanded its production to a new range – frozen products, with a matching state-of-the-art facility. The fully automated, smart bakery is a project five years in the making and started operations a few months ago.
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 highlights.
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
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.
Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
At home or at the restaurant, for lunch, office parties, or even for breakfast, ordered in person or online, the interest in pizza choices never fades. On the contrary, new, exciting taste offerings, product claims and ingredient combinations are welcomed opportunities to experiment.
