IBIE Exhibitors’ Perspective (A-G)

What should we expect to see from IBIE exhibitors in 2019? All things digitization, zero waste initiatives, sophisticated fat and oil solutions, and an increased emphasis on scaled artisan baking – organizers anticipate. Here is what to expect, from the exhibitors themselves, who have answered three questions for us, about what they will be exhibiting, what their plans are for the American markets, and their thoughts on IBIE:

Auto-Bake Serpentine (The Middleby Corporation)

• Auto-Bake will be presenting their on Demand – Dream Line at the show. This line is able to produce up to 1 million mini-bites per day in less than 20 meters, with one line operator. This is the highest throughput in the smallest floor space in the industry. We will demonstrate live baking daily at 10:30A and 2.30P, including cupcakes, pastries, cookies, and savory muffins.
• For the US market, Auto-Bake continues to be the most attractive brownfield equipment option for industrial bakers. Not only for the cake segment, but also the growing ready meal and specialty bread segments. Space utilization at existing bakeries is directly proportional to profit realization, and no other solution delivers like Auto-Bake’s unique serpentine system.
• IBIE is our industry’s muse. The engine which drives inspiration and challenges us to showcase new innovations and ideas which are disruptive, timely, and impactful to an international audience of both buyers and sellers. All who attend leave with new tools to help them improve their business.

Baker Perkins

• Baker Perkins will be showing the latest soft dough forming equipment for cookies and bars, highlighting a brand new oven, presenting dough forming technology for bread, and introducing a new low-volume starch-free system for deposited candy.
  The TruClean servo wirecut on show at IBIE brings automation and economy to the production of wirecut cookies, encapsulated cookies, bars, and filled bars. Outstanding flexibility and process control are key attributes of the patented two-axis servo system. Tailored profiles can be created for each individual product and loaded at the touch of a button, improving ease of operation, product changeover times, cleaning and maintenance.
  We will also be unveiling an innovative technology that will deliver significant operational benefits. The new TruClean Series3 rotary molder for soft dough and sandwich cookies sets new standards in hygiene, operation, and maintenance while retaining all the important high-performance characteristics of the Series2 rotary molder. It is designed for consistency at high outputs in environments where accurate control of size, weight, and texture are essential.
  IBIE will feature an interactive display on the new TruBake HiCirc convection oven, which brings higher rates of convection, increased heat flux, and a broader range of product capability than its predecessors. We have introduced improvements in flexibility, efficiency, and hygiene, including the capability to be integrated into a hybrid oven.
  IBIE sees the first showing in the USA of a seeding system for the Multitex4. There is rapid growth in the market for fully-enrobed seeded loaves, and the Baker Perkins technique rolls the coiled dough pieces in the seeds or grains before panning. This achieves excellent coverage on the tops, bottoms, sides, and ends of the loaf, with high seed retention rates.
  The Accurist range of ram and knife bread dough dividers combines accuracy, dependability, product flexibility and outstanding hygiene. The latest development is the Accurist2.1 servo-controlled wash-down machine. All mechanisms between the frames of the divider are now made from stainless materials.
  The ServoForm Mini confectionery depositor is an innovative, low volume cooking and starch-free depositing system for gummies. As well as confectionery such as gummy bears the process is being increasingly used in the fast-growing nutraceutical and pet treat markets to produce vitamin gummies and other dietary supplements.
• Baker Perkins Inc., based in Grand Rapids, Michigan is a substantial operation employing 50 people serving the baked products, confectionery, extrusion and cereal sectors of the food industry.   It is a market-leading supplier to the cookie industry in North America and designs and manufactures a complete range of equipment for that market.
  Baker Perkins Inc. is preparing for growth in its established and emerging markets by strengthening its sales and marketing organization. Mark Beaver, appointed director of sales and business development, says “Baker Perkins recognizes expansion opportunities in all the areas it serves.   This re-structuring will take full advantage of ongoing investment in facilities, product development, and people. It will give customers a clear focus on the company’s unique products and technologies.
  All the people appointed have been with Baker Perkins for many years, and have hands-on experience of the company’s expertise, and of working with our customers. They are backed by service technicians with wide experience, and by an extensive equipment range in the Grand Rapids Innovation Center where customers can develop new products and processes.”
• IBIE is clearly the biggest and best show for the baking industry in North America covering the cookie and cracker, bread and associated product sectors that Baker Perkins serves. It is the focus of our new product launch plans for this year, a major industry event where we can meet many of our customers and show them the latest developments, as well as meet potential new customers.

Bellarise

• At IBIE 2019, we plan to unveil and formally introduce a series of clean label, non-GMO, and organic innovations, including bread softeners, yeast, dough conditioners, and bakery solutions. Included in our lineup will be Bellarise® BellaSOFT Organic 1500 Plus bread softener, which we crafted to work in a broad range of both organic and conventional applications, and breads ranging from rolls and buns to Danish and organic pan breads. Whether an industrial or commercial bakery works primarily with frozen or fresh doughs, Bellarise® BellaSOFT Organic 1500 Plus is the easiest way to bake a delicious and authentic bread that has a longer shelf life, while keeping production costs low.
  Among our other innovations, we will highlight our all-new Bellarise® Shine liquid egg wash replacer, which is perfect for croissants, brioche, buns, rolls, and any other bread produced in an industrial setting that requires a perfect sheen. Our Bellarise® Shine customers have given us rave reviews, and we see a bright future ahead for our latest clean label and non-GMO solution. We also have a few more surprises in store for our guests at Booth 7615.
• True to our mission and values, Bellarise® will continue focusing on providing industrial and commercial bakeries with the most personalized customer service in the entire North American market, and crafting the precise ingredients and innovations they need for use in any application. The North American market is changing rapidly, and as Millennials and Generation Z leave behind the long labels and chemical-based breads of the past, they force bakeries of all sizes to rethink what they use in their breads. As ingredient manufacturers, it is our duty at Bellarise® to produce the exact ingredients that will help bakeries in the U.S, Canada, and Mexico tell their story on their labels, and punctuate it with a delicious bread that consumers love.
• IBIE is an essential trade show for the baking industry. Their team has built an international platform that allows bakeries, distributors, industry professionals, and thought leaders to come together and experience our industry in a way that triggers all of the senses.
  Bread is a beautiful food: its direct connection to the earliest chapters of human history, its unique role in nearly every society on Earth, and how it feeds a growing population help tell the story of a global culture. IBIE allows exhibitors and guests from around the world to contribute to that story, and Bellarise® is looking forward to being a part of it.
  

Bühler

• Bühler Haas will be exhibiting the benefits of the companies’ recent integration at the IBIE. Whatever the product, from crunchy ice-cream cones to chocolates, cookies, wafers, pralines, and snacks, we are able to support our customers. We have equipment and services for resource intake and grain processing, the dosing and mixing of dry and liquid ingredients, baking ovens for wafers and biscuits, chocolate enrobing machines and coolers – in short, everything our customers need for the production of delicious and innovative products.
  The global footprint of Bühler Haas is remarkable. We are the number 1 producer of tunnel ovens and responsible for roasting 65% of cocoa beans and nibs. Additionally, 55% of all waffles and wafers, as well as 70% of all chocolates are produced with our solutions. In Europe 7 out of 10 top bakeries run on Bühler technologies.
  We will have on display our DuoCut Gauging station for the production of hard biscuits, crackers and cocktail biscuits. This equipment provides high throughput and a series of features allowing for hygienic design and easy maintenance. Additionally, we are showcasing the ChocoatTM enrober. This equipment enables quick and easy changes of enrobing masses in various confectionery and bakery applications. Only the lower body of the machine will be moved and the roof and electrical cabinet stay in place. This makes it simple to use multiple lower bodies with different chocolates, colors, or masses. A combination of flexibility with cost savings. Finally, we’ll exhibit some mixing technologies such as the JetMixTM, a continuous flour hydration system that is setting new standards in the industrial production of bakery products
• Bühler Haas plans to grow significantly in the American markets. With the integration of our operations, a set of new opportunities is opening for our company. Since we combine the knowledge and technologies to supply anything from ingredient handling solutions, to mixers, ovens, enrobers and coolers, we are discovering many areas where we can support our customers with new product ideas and more efficient processes.
• For us, IBIE is an excellent channel to reach industrial bakeries from North and Latin America. At our booth, we’ll have our experts showcasing new product ideas and innovative technologies. And most importantly, establishing face to face contact with our visitors, trying to understand their needs and where we can support their projects and future success.
  

BVT Bakery Services

BVT Sales team:

• At our booth, you can meet our specialists for dough processing lines, handling solutions and vacuum technology for cooling and baking. We like to inform our customers and potential customers about our latest equipment developments and turnkey solutions, which have been installed in the recent period, to give them new ideas.
• We continue to serve our customers upon their requests for customized bakery equipment.
• The meeting point for important customers who are leaders in the US market.

Cargill

• At IBIE, we’ll be showcasing our unmatched ingredient portfolio and demonstrating how we can satisfy complex product demands. For example, we’ll be sampling a protein-rich biscotti treat that combines the better-for-you appeal of plant-based PURIS pea protein with the unmistakable indulgence of premium chocolate chips.
  Sugar reduction is another big focus for us. Sugar is highly functional in bakery applications, but our technical experts have found ways to create reduced-sugar baked goods that mirror the taste and texture of full-sugar treats. As proof, we’ll be sampling a great-tasting carrot bar that relies on chicory root fiber, stevia and erythritol to keep sugar in check and still deliver on consumer expectations.
• We are committed to helping bakers navigate today’s complex food system, demonstrating how our customers can leverage our deep ingredient portfolio and extensive technical expertise to create innovative baked goods that deliver on product goals. Whether that entails reformulation to meet consumer clean-label expectations or satisfying sweet tooth requirements with better-for-you ingredients, our technical experts are partnering with bakers to solve their toughest innovation challenges.
• IBIE is the bakery industry’s largest trade event in the American markets. It’s a valuable forum that enables us to showcase our ingredients and expertise and serves as a space to exchange ideas and meet face-to-face with top bakers from around the globe. We’re thrilled to be part of the 2019 IBIE Expo and look forward to connecting with product developers and other industry thought leaders.

Corbion

• This year at IBIE we’re showcasing our natural mold inhibition solution, Verdad® MP100, as well as our Ultra Fresh®, Ultra Fresh Sweet®, SweetPro™, and Pristine® portfolios. This includes the next generation of our Pristine dough improvers, highly functional and label-friendly alternative to many of today’s traditional, non-clean dough conditioners. Several of our samples will also feature our frozen dough solutions and easy-to-use bakery blends, which apply our science, technology, and innovation expertise to help bakers consistently create longer-lasting, better-tasting and on-trend baked goods with less hassle and waste.
  Our Verdad and Pristine lines include label-friendly solutions that help manufacturers satisfy consumer demands for quality and shelf life.
  UltraFresh and UltraFresh Sweet solutions help protect the quality of baked goods, ensuring they stay fresher for longer. Similarly, SweetPro is our line of sweet goods emulsifiers specially designed to protect the quality of sweet goods and ensure your consumers are getting a delicious experience every time.
• One of our biggest priorities at Corbion is helping our customers stay ahead of the latest trends. We continually evaluate industry insights, working together with our customers to direct our resources at the challenges and opportunities that make the greatest impact. Making the conscious choice to let our customers’ needs — rather than our current technological capabilities — guide our business also helps ensure that our investments line up with their priorities. Right now, we’re focused on helping customers stay on-trend with demands around convenience, premiumization, experiential and adventurous eating, conscious and ethical concerns, and culinary influences.
  In order to help drive innovation efforts for our customers, we appointed three strategic innovation directors to our leadership staff in 2018. The positions help us generate new ideas for technologies, applications and synergistic opportunities, while guiding innovation efforts for future business strategies. Moving forward, we’ll continue to utilize our strategic innovation directors, as well as the rest of our experts, to help our customers stay on-trend.
• Corbion has a long history with IBIE, and we’re thrilled to be exhibiting at the show again this year to showcase our latest innovations and solutions. We love supporting the baking industry by sponsoring the event, as well as connecting with customers and prospects to discuss how we can help address their needs.

Douglas Machines Corp.

Darcel Schouler, Marketing Manager:

• For the baking industry, food safety is always at the top of the list. Douglas Machines Corp. will highlight a variety of our key systems dedicated to washing and sanitizing specifically for the industry. We’ll showcase several of our Pot, Pan and Rack Washers, a Conveyor Belt Washer, Tunnel Washer and have information available on other models like Vat and Bin Washers, Barrel, Drum and Garbage Can Washers, Rotary Batch Washers and specialty machines too.
  This year at our booth (#4852) we’ll also display for the first time our new adjustable custom racks for the baking industry.
  Besides showing these models, we’ll be asking questions and learning from our customers what they are looking for in the future. The feedback we receive is instrumental in developing new products. That’s one of the reasons that makes IBIE special.
• Our plan for ALL markets is to continue focusing on providing cost-effective solutions that will elevate food safety plans, help solve labor shortages and increase productivity. This is based upon the idea that a company’s approach toward sanitation and maintenance can factor into strategies for continuous improvement. Douglas Machines Corp. wants to redefine ROI through food safety by facilitating an environment with greater efficiencies, higher yields, and regulatory compliance.
• We refer to IBIE as the “mother of all baking shows” because of the sheer volume and expanse. It’s a great place to meet with new international customers as well as longtime customers that have partnered with us for years. Douglas Machines Corp. looks forward to IBIE. It’s an integral part of our marketing and a can’t miss event. Our team enjoys participating in the show because it provides an opportunity to engage attendees. It’s a broader forum for learning. We get as much out of the show as they do!
  When you stop at our booth (#4852) set aside time to talk, bring container dimensions and images, and have questions ready to share with our team. We encourage attendees to spend time with us and absorb as much information as possible. We are the perfect partner to support your food safety strategy. You will benefit from our knowledge and profit from our experience.

To read about the other exhibitors, please see our alphabetical breakdown:

• IBIE Exhibitors’ Perspective (H-M)
• IBIE Exhibitors’ Perspective (N-Z)