IBIE Exhibitors’ Perspective (H-M)

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:

Handtmann, Inc.

• Lines: Forming, Depositing & Dividing
• VF800 (w/ clear top plate) + DS 551
• VF800 + Guillotine Cut-off + Rounder + Robotic Picking System
• VF800 + FS520

Bakers have been embracing a wave of equipment innovation from Handtmann that enables the production of artisan quality products at industrial volumes for ever-evolving consumer preferences. A major element of artisan-quality commercial baking is the use of expensive ingredients like blueberries, nuts & grains and chocolate chips. When fragile inclusions are smeared or unnecessarily degraded while the dough is being handled, the value they add to the product for consumers is dramatically reduced. Handtmann’s gentle handling and precision dividing, depositing or forming addresses these issues in ways that provide expanded operational benefits in bakery operations.

At IBIE the Depositing Solution will feature a VF 800 series divider with a clear top plate so visitors can see for themselves how dough moves gently through Handtmann’s adjustable vane cell with less dough-to-metal contact than other designs. The VF 800 Divider also automatically monitors critical temperatures and pressures – and helps maintain the very highest ingredient value for premium returns on ingredient investments.

Handtmann’s ability to deliver consistently exact weights within gram-sensitive parameters is an added value that lets bakers drop Handtmann precision to their bottom line. Handtmann VF 800 dividing accuracy also requires no expensive new feed system components to deal with wear over the life of the machine, just a simple cam adjustment.

Like everywhere, the demand for quality bakery products is on the rise in North America. The smart Handtmann technologies at IBIE are solutions with unique performance capabilities that make it simpler for bakers to change shapes, adjust sizes and address their need for high quality with rapid flexibility.

A Look Inside VF 800 + DS 551 Filling and Depositing Solution

The VF 800 + DS 551 multi-lane multi-viscosity depositing & filling solution for industrial and medium-scale producers who have dough sheet lines and produce filled products. This solution sets the standard for weight accuracy to every lane at all temperatures, from cold products like cheese and meat fillings to warm sauces and jellies. It will be demonstrated at IBIE with a clear top plate so bakers can directly experience product move through the shorter vane cell product path.

It offers high dosing capacity and reduces give-away and rework with a wide range of firm, chunky and fluid products. Quick changeovers are easy and its hygienic design simplifies cleanup to help make this Handtmann depositing & filling solution a very flexible option that’s especially valuable when new products are always in development.

High Volume Flexibility with Handtmann’s Multi-lane VF 800 + FS 520 Forming Solution

Handtmann’s VF 800 + FS 520 Forming Solution (in configurations up to eight (8) lanes) enables the reliable creation of perfectly formed dough with exact weights in many shapes and sizes at industrial volumes. Creating new or changing products is simple because 3-D shapes are formed in real-time on the VF 800 divider’s touch screen control panel as a product’s parameters are either entered or called up on the touch screen from memory.

Handtmann’s servo-driven flow divider gently moves dough with reliable accuracy and dependable simplicity where it is formed with Handtmann’s uniquely versatile 3-blade forming system. VF 800 + FS 520 forming operates within extremely tight weight parameters, ensuring the risk-free elimination of underweights and well-managed overweights that changes every extra gram of dough that’s currently wasted into improved efficiency.

Automated Pizza Dough Ball Production with Handtmann’s Linear Cutting Device & Robotic Picking

Handtmann’s VF 800 + LCD 30 Linear Cutting Device for pizza dough ball production will be demonstrated at IBIE in a fully automated line with a Benier Allround and Apex Motion Control’s Baker-Bot, a Robotic Bakery Assistant. This very versatile modular system is capable of producing a wide variety of product sizes with gram-sensitive weight control at up to 200 ppm in a small footprint.   A real labor-saving workhorse, this solution begins with the automated lift on the VF 800 Divider that simplifies dough handling and ends with the automated placement of the pizza dough balls onto trays and trays into racks.

• We are expanding our bakery sales and service teams in the US, Canada and Mexico to let us continue meeting the rising demand for Handtmann solutions in bakery. The flexibility of our equipment creates additional opportunities for our customers, so we are also growing our applications team to remain ahead of that demand.
• IBIE is a great show for Handtmann. Our long history in food processing and proven technologies attract a lot of interest at the show and our bakery customer base has grown because of it. Handtmann sales, technical and application staff from our US, Canadian, Mexican and German bakery operations will be at this year’s IBIE.

Heat and Control

• Heat and Control Processing Systems: Heat and Control will have experts on hand to share expertise in processing systems that create a wide variety of fried and baked food products such as bagels, donuts, breakfast pastries, fruit-filled pies, and all manner of snack foods.
  Spray Dynamics Seasoning & Coating: Two Stage Seasoning System
  This coating system provides consistent and uniform liquid and dry coating application to extruded, baked, frozen, or fried product. The gentle folding action of the Soft Flight_® coating drum ensures that each piece of product is presented for seasoning application, and accurately metered and sprayed liquids and precisely measured dry powders provide reliable even seasoning coverage. The complete system is made up of the following:
• Soft Flight® coating drum
• Micro-Meter 1 liquid applicator
• Scarf Plate Distributor
• Uni-Spense® SF-100 dry ingredient distributor

Ishida Weighing & Packaging: The latest in design and performance for the snack food industry from Heat and Control and Ishida.
Vertical Form Fill Seal (VFFS) snack food bagmaker: INSPIRA – The Ishida Inspira Snack Food Bagmaker is the result of extensive research and development and is the next generation VFFS bagmaker, bringing a new level of automation and efficiency, reducing the opportunity for human error (500 presets available), helping to consistently produce perfect bags, and increasing production.
Multi-head weigher: CCW-RVE – The versatile Ishida CCW-RVE weigher is designed to handle a wider range of applications, and with a waterproof option, can be adapted easily to any packaging scenario. It perfectly balances management and site requirements and the weighing technology provides the best ROI for customers.

Inspection

Accurately detect foreign objects and damaged product and packaging with Heat and Control’s comprehensive inspection line-up.
X-ray: Ishida IX-EN – The Ishida IX-EN X-ray detector balances great sensitivity with minimal operating costs. This versatile machine is designed to handle a wider range of applications and can be adapted easily to any inspection scenario. Proven sensing technology provides the best ROI for the customer.

Checkweigher: Ishida DACS-GN – The Ishida DACS-GN series utilizes unique and proprietary technology to deliver unbeatable check weighing accuracy and speed. Computerized data management and easy operating controls boost productivity and line efficiency. The advanced checkweigher technology precisely verifies package weight or product count in wet or dry production environments.

Combination checkweigher / metal detector: Ishida DACS-GN + CEIA THS / MS21 – Combine the performance of an Ishida DACS-GN with the power of CEIA’s MS21 metal detector with this conveyor system. Achieve the highest sensitivity to smaller metal particles by applying a broad spectrum of frequencies simultaneously and continuously. Unlike the latest multi-frequency detectors which apply frequencies one-at-a-time, CEIA’s continuous inspection process accurately differentiates between metal contaminants and product effects without reducing metal detection sensitivity. For food manufacturers which require USDA Dairy or USDA Meat and Poultry construction, Heat and Control offers the CEIA THS/MS21 with optional USDA-approved construction.

• Heat and Control continues to provide full sales and service support to the North and Latin American bakery and snack industry with innovative and high-performance processing, conveying, packaging and inspection solutions.
• Heat and Control has been exhibiting at IBIE for many years and the show is a key event in the bakery and snack industry calendar.

Ilapak

• TORTILLAS ARE A WRAP WITH NEW DELTA EZ FLOW WRAPPER
  September’s IBIE will be the first outing for the Delta EZ. Here, visitors to ILAPAK’s booth (stand 7537) will have the opportunity to see the brand new flow wrapper in action on a tortilla application.
  Flexible packaging machinery manufacturer ILAPAK is once again showing its commitment to the bakery industry with the launch of a new flow wrapper for tortilla and flatbread applications. Responding to the budget and performance demands of mid-sized bakeries, the Delta EZ combines an affordable price tag with the ability to produce hermetically sealed extended shelf life packs at speeds of up to 100ppm, thanks to an innovative longitudinal sealing system.
  The launch of the Delta EZ follows hot on the heels of the introduction at the start of this year of the Delta X – a high-performance bakery industry flow wrapper for MAP applications – and underlines ILAPAK’s sector-specific R&D approach. The Delta EZ model sits between the entry-level Delta 3000 and the 200ppm high-spec Delta X in the range, giving bakery manufacturers a new mid-range option within the industry-leading MAP flow wrapping platform.
  “We have enjoyed great success with our Delta X and Delta 6000 machines in the tortilla and flatbread industry, with a number of multinationals using our flow wrappers on these products. This has generated lots of interest from smaller manufacturers who mightn’t have blue-chip budgets but want the same ILAPAK build quality. Our engineers have come up with a design that focuses on what is important to these customers – value for money and sealing performance rather than high IP ratings or sophisticated networking capabilities,” said Marco Nese, Product Specialist at ILAPAK.
  At the heart of the Delta EZ is a longitudinal sealing system that was developed by ILAPAK for the Delta 6000 to give maximum flexibility in terms of substrates. This means that the Delta EZ is as adept at handling the co-extruded films favored by foodservice operators as it is at running the PET-based barrier films typically used in retail MAP applications. The system uses four pairs of rollers: two sets of heated rollers for sealing and two sets of variable speed cold rollers for drawing the film through the system. “This roller arrangement enables the system to achieve best-in-class sealing performance and pack appearance even when handling films with different properties and behaviors. The film tension between the two sets of cold rollers – the first and the last set – can be adjusted to accommodate varying film stretch properties, guaranteeing a smooth transfer of film through the sealing system,” explains Nesse.
  As well as the longitudinal sealing module, the Delta EZ comes with several features from the Delta 6000 as standard. These include a multi-belt infeed to enable automatic phasing of individual tortillas or flatbreads into the folding box, automatic splicing that facilitates rapid reel change and an adjustable folding box that accommodates products ranging in diameter from 6” up to 14”.
  The Delta EZ is designed to run off conventional pillow packs with a longitudinal fin at speeds of up to 100ppm with in-built MAP gas flushing capabilities as standard. Thanks to the Delta’s modular design philosophy, the machine can easily be configured to incorporate additional modules such as a reclosable feature or double reel mounting.
• The North American market continues to invest in automation in the bakery sector. We are seeing the innovation of new products and packaging creating many new startups and some merger and acquisitions activity.
  There is some growth in recyclable and compostable films but America is lagging behind Europe in this regard. We foresee this to be a growth area as food factories will be pressured to use sustainable packaging materials. Ilapak UK has already successfully adapted one of its vertical flow wrapping systems, the Vegatronic, to run a new compostable film. The group will make further investments in the North American market in 2020 including personnel, facilities, and marketing to strengthen our position as a group.
• IBIE is the go-to event for the bakery industry in the Americans. We see all customers attend from small family bakeries up to multinationals from all levels of personnel, from maintenance to marketing to executive leadership. It’s a great networking opportunity to meet new prospects and customers, bringing the whole bakery community together under one roof.

IPCO

• Our main focus will be our ability to supply solid or perforated steel bake oven belts that offer energy-efficient baking and a consistently high-quality end product.
  We can produce belts in widths from 800 mm to 3,500 mm, enabling the use of wider ovens and significant improvements in productivity without having to invest in factory extensions or new facilities. We will also be showing a selection of our extensive range of conveyor components, including belt tracking devices, tensioners, and skid bars.
  In terms of innovations, we will be launching a multi-tool iOS-based app that enables oven builders and end-users to calculate energy savings and the environmental benefit of choosing IPCO solid or perforated steel belts compared with other belt types. Other tools support calculations of belt tension requirements and the financial impact of downtime. The foundations provided by this innovative app will enable the development of additional support tools.
• North America has been and remains a major market for our bake oven business and we intend to build on this as producers look to gain competitive advantage, whether this be through the increased productivity afforded by wider belts; the unparalleled versatility of perforated steel belts which combine the benefits of solid and mesh belts; or the costs savings and reduced carbon footprint of a more energy-efficient bake media.
• IBIE is the most important fair for our bake oven markets in North America, so we are looking forward to being there once again.

Koenig

• Koenig will present the new Combiline plus EC roll line, first introduced at iba 2018, a modular roll line in “Easy Clean” design. Aside from the high versatility for various buns, the line provides easier cleaning, maintenance and access to all modules for minimized downtimes. The “plus” stands for an increased capacity of 33 strokes/min. for 11,880 pieces per hour at 6-row operation. The line can produce various products such as hamburger and hot dog buns, decoratively stamped buns such as Kaiser, hoagies or half baguettes.
  The core customers of the Koenig Combiline series are mid-size bakeries, normally with a large number of different buns. They have either own stores or deliver to grocery stores, food service businesses, restaurants, etc.
  Depending on the configuration, the line’s capacity ranges from 7,500 up to 11,880 pieces per hour. With optimized hygiene and accessibility, fast changes from one product to another are possible with minimized downtimes. The line is ideal for bakeries with a broad product range at high quality. The Rex dough dividing and rounding system can also process sensitive doughs with a heterogeneous dough structure. Thus, the line can easily process specialty doughs with chunks (nuts, chocolate) or with longer fermentation time.
  Easy cleaning and short changeover times are becoming increasingly important for bakeries of all sizes. Thus, the Combiline plus in “Easy Clean design” is comprehensively designed for easy and open access to all components. The “Easy Clean” concept features easily removable conveyor belts and flour dusters for cleaning purposes, no tools needed. In addition, all electric drive components are completely sealed off from the dough area. The proofing cabinet of the Combiline plus EC has been completely redesigned at a 45° angle so that there is no soiling due to the sloping surfaces. The forming tools, e.g. for decorative stamping of dough pieces, are easily extractable and changeable with quick-releasing and can be stored separately on an own accessory trolley. The line offers open design and has large service doors for easy accessibility to all modules. Furthermore, sensor systems ensure operator safety.
• We supply many different foreign markets with an export quota of over 90%. However, the US has always been of particular importance to us and it is the second-largest market in terms of total sales of the König Group. The American subsidiary Koenig Bakery Systems USA based in Ashland, Virginia has seen steady growth over the past few years and has now expanded its team serving the US-market. The Austrian and German bakery craft enjoys a very good reputation in the USA, as there is no comparable education for this profession as in Europe. Therefore, bakery machines from Austria have a very high reputation, because they are built in high quality and robust design, according to the latest technical aspects and with respect to careful dough processing.
  There is not only demand for high-quality baking machines, but also increasing demand for artisan bread and high-quality baked goods at US bakeries is increasing. Koenig has supplied various lines for artisan specialty breads or typically European buns such as Kaiser, cut rolls, Portuguese rolls, etc.
• The IBIE is the most important trade show for the US and Latin American markets. Together with IBA and suedback, it is one of the trade show highlights in the bakery industry. The trade show is always very well organized and offers a great platform for meeting new clients but also for strengthening relationships with existing customers.

Kwik Lok

Karen K. Reed, Marketing and Communications Dir.:

• Kwik Lok introduces Eco-Lok, a bag closure made with sustainable materials, the first step in the company’s drive to reduce its environmental impact. The new Eco-Lok product, used as a closure on consumer food products such as bread loaves, is formulated with a plant-basedbiopolymer called NuPlastiQ^® that requires up to 20% fewer greenhouse gas emissions to produce than standard plastic bag closures. Eco-Lok maintains the qualities of existing Kwik Lok plastic closures – it is printable, reusable, recyclable and metal detector compatible.
  “Kwik Lok is proud to lead the way for a more sustainable future, maintaining safety and quality standards and preserving the environment for customers, employees, and the planet,” said Don Carrell, CEO of Kwik Lok Corp. “Our customers are demanding more sustainable packaging solutions and Eco-Lok is a high-quality product that reduces our carbon footprint and that of our customers.”Eco-Lok is one piece of an industry-wide opportunity for responsible environmental stewardship. The proprietary technology from BioLogiQ used to make Eco-Lok converts plant-based carbohydrates, such as corn and potatoes, into the NuPlastiQ^® material that is manufactured into Eco-Lok bag closures. Using a 100% natural, renewably sourced plant-based resin that requires less fuel to manufacture than traditional plastics, NuPlastiQ^® helps reduce greenhouse gas emissions and overall material use. Eco-Lok closures require the use of up to 20% fewer fossil fuels in manufacturing than Kwik Lok plastic bag closures.
• “Kwik Lok is committed to protecting people and the planet with our evolving business practices and is working to reduce our portfolio-wide energy usage by 20% by 2025,” Carrell said. The company’s recent Corporate Sustainability Report detailed Kwik Lok’s mission to unlock opportunity, improve well-being, protect resources and foster innovation.
• IBIE is a great forum for us and we look forward to sharing our new innovations there.

MECATHERM

• MECATHERM will present for the first time a global solution for manufacturers who require greater flexibility. The aim is to easily adapt production to meet constantly changing market challenges and new products consumer demand.
  The new M-NS divider will be running live demonstrations at the stand. This new make-up line equipment has numerous advantages: its innovative technology produces authentic bread with a taste and shelf-life adapted to current market demand. Visitors who attend presentations showing the M-NS divider in operation will have the opportunity to evaluate its added value for product quality.
• The American market is becoming our largest market in the world. We installed a significant number of production lines over the past years for various products such as bagels, pastries, soft products, etc. This demonstrates our capacity to answer to the American market and its diversity. We continue to grow with new solutions of flexibility which allow our customers to answer rapidly to the new products demands on the market without any compromise on product quality and industrial efficiency.
  We have set up a subsidiary located in Atlanta two years ago, to be closer to our customers for services and aftersales in particular. We will continue to invest in this market to offer our customers a wide range of services and numeric solutions that will help them compensate for the lack of qualified resources, gain efficiency, and increase the quality of their products.
• IBIE is the largest event in North America for the industrial bakery. This is a fair that is becoming more and more international. This show manages to offer a perfect place for bakers to network with colleagues from all over the world. It is a great opportunity to present our innovation, to meet our large customer base and meet some leads who are more and more interested in our solutions.

Minipan

• Minipan will bring at IBIE two different solutions for industrial production: an extruder for cookies with high inclusion level and a multipurpose line for specialty bread. The multipurpose line for specialty bread is the quintessence of the Minipan way: automation based on tradition, without compromises. Strong of the deep know-how in dough lamination, this unique solution can shape many different breads: from hamburger buns to tin bread, passing through hot dog rolls and moulded breads. The core of the line is the RAFFINATORE: punch and fold technology used as sheet generator to increase the quality of the dough. Thanks to its specific process, RAFFINATORE homogenizes the air cells distribution inside the crumb and gives to the final product an amazing texture, while respecting tradition and original baking methods. The line is equipped with Minipan exclusive Scrap Free technology, which eliminates lateral waste and delivers to the forming station a sheet of dough strictly controlled in width and thickness. No waste means a cheaper process and more revenues. Last but not least, the forming station is another huge innovation in Minipan’s range. Depending on the recipe, producers can use the molding device to shape rolls such as hot dog bread, sandwich bread, and tin bread, or the rounder to obtain buns.
  Minipan will also bring to IBIE its famous extruder for cookies with inclusions up to 30%: COMBY PLUS. An extremely gentle and efficient extruding head with #2 stainless steel rollers that can deposit, wire cut or guillotine cut a whole universe of sweet products, even gluten-free. The overall design of the head is the secret ingredient of this solution. Minipan engineers have been working on two main changes: increasing extrusion efficiency through bigger diameter rollers while improving their superficial grip to the dough in the process. Better grip equals less friction, to avoid the generation of inconsistent temperature pockets. As a result, COMBY PLUS can achieve a great flow consistency while treating the dough very gently and guarantee a perfect portion control.
  COMBY PLUS is designed to assure the highest standard in terms of sanitation: the extruding head can be removed and high pressure washed offline while electrical parts remain perfectly safe onboard. Furthermore, any operator can take apart the head without using tools.
  Last but not least: MINIPAN will present at IBIE its new logo and corporate image, which better represents what the company is today, looking to the future with strong roots in its history.
• We have different solutions simply perfect for the American market. Starting from the bread side, the R_Evolution is our exclusive line for artisan bread, able to easily process high hydrated dough, up to the 85% water. Talking about tin and specialty bread, instead, we have many multipurpose lines all featuring our exclusive RAFFINATORE used as sheet generator. Thanks to its punch&fold technology, the RAFFINATORE helps the dough develop a better gluten network and assures an amazing final product.
  Coming to the cookies and sweets, our full range of extruders, COMBY and SYR lines, assures high performances with every kind of dough, even gluten-free. Talking about cookies, the COMBY PLUS line allows producers to add inclusion up to 35%, still maintaining terrific portion control. We plan to keep pushing in the American market with our amazing solutions and spreading MINIPAN way: automating the process without compromising on tradition and quality. Because we believe that machines should be built around recipes, not the opposite.
• IBIE is one of the most important exhibition in the world for the bakery industry. If you want to get a part of the American market, this show is the place to be and we will continue to be present in the future. We always had good responses from IBIE and we believe that this edition will be as good as the past ones.

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

• IBIE Exhibitors’ Perspective (A-G)
• IBIE Exhibitors’ Perspective (N-Z)