IBIE Exhibitors’ Perspective (N-Z)

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:

Philibert Savours

• We are planning on exhibiting two different products/ranges:
  • Toofruit: Fruit concentrate in flakes (banana, raspberry, orange…), a range of dehydrated fruits that is ideal for pastries, bakeries, chocolates
  • Campasine: a unique French baguette made with a blend of two sourdoughs and dusting flour. Campasine is our best seller and has been awarded by a jury of 175 chefs.
• Last January, we have opened a subsidiary based in Chicago because we believe the US market is full of business opportunities, a very active market. The first step for us will consist in knowing and identifying potential prospects and partners in the region of Chicago and gradually expanding our distributor network to small and medium clients. We are planning on working directly with major industrial players, chains of bakery stores, catering, ice cream, chocolatier, specialized distribution, etc. The second step would be to find on US partner so that we could respond perfectly to the market expectations and its request to buy locally. Our final goal is to be able to produce everything on the spot in the US in order to offer 100% “Made in USA” products that would correspond to the American market needs.
• IBIE is the place to be for a company that wants to expand its business in the USA in the bakery industry. It is where all our prospects and competitors are. It is the right place to meet and be seen by everyone in the industry in the USA, to discover & launch new trends.

RONDO

• RONDO will be exhibiting a snapshot of our wide range of machines and equipment. At the booth, visitors will be able to see different types of RONDO heritage equipment: sheeters and make-up lines. We will also exhibit our latest version of the Cromaster croissant machine as well as an industrial L-shaped laminating line.
• RONDO has been present in the US-market for over 40 years; our office in New Jersey recently moved into a new location with a fully-equipped Dough-how Center. This enables us to demonstrate our machines under realistic conditions and test any product the customer has in mind. RONDO will continue to be successful in both the craft bakeries as well as the industrial bakery market.
• IBIE has grown over the years into one of the top international bakery exhibitions. Both the local US and Canadian customers as well the many international visitors make IBIE for RONDO an important opportunity to interact with our market and present new ideas and innovations.

Sasa Demarle Inc.

• We are excited to show a number of new products at this year’s IBIE. One we will be featuring is our new Infinium® 6001 silicone coating. For over 40 years, we have been the only company in the world to formulate and manufacture its own silicone coating especially for the bakery industry. This new 6001 coating expands on our already popular and renowned 601 coating, and has a new and increased lifespan of more than 5,000 bakes. Similarly, the maximum operating temperature of the existing silicone was 240°C, which is now extended to 260°C with the new formula. The extended lifespan and temperature range help results in massive cost savings for the industry, which will have more versatile baking trays and far less replacement or refurbishment costs.
• Our plans for the American market are to consolidate the base of our core business in our key territories, while also expanding to new territories and gaining market share with existing and less known newer products such as our peelboards.
• IBIE is the most important show in the industrial baking industry by far – for suppliers, manufacturers, and chefs alike. If you are not at IBIE, you are seriously missing out on new trends, products, and information within the industry. It is a must-exhibit show for us.

Schubert North America

• Schubert is exhibiting its new lightline Flowpacker, combining a Pickerline and a Flowmodul in one system. The seamlessly integrated Flowpacker is equipped with a new patented heat-sealing technology: an ultrasonic sealing system closes the flow packs longitudinal seam, then a sealing system with a flying cross sealing unit is applied. The flying cross sealing unit adapts to the variable speeds of the upstream pick and place robots and ensures high sealing quality with constant sealing times.
  Customers benefit from the fast delivery as well as the attractive price and can use the pre-configured lightline Flowpacker within a very short time. Its space-saving design, unbeatable efficiency and excellent quality control are further advantages for packaging different product formats into flow-packs – whether flat or lying on the side, stacked or pre-packed.
  The lightline Flowpacker exhibited at the IBIE trade show will be installed at a North American bakery business after the show. The Canadian family business counts on Schubert’s modular TLM system technology to package freshly baked products such as chocolate croissants and Danish pastries.
• North America is one of the most important growth markets for the Schubert Group. A large number of corporations, medium-sized enterprises, start-ups and small manufacturers in North America have been relying on Schubert’s expertise and quality for more than two decades. Recent sales figures show that we are on the right track and are winning more and more customers in the North American market with our highly flexible packaging solutions. Along with offering a comprehensive spectrum of modular technologies, we keep on enhancing our service portfolio, including project management for line installations, extensions or modifications, personal phone service, individual attention as well as customer training programs for the North American market.
• Schubert will be exhibiting for the first time at the IBIE. As a proud member of the BEMA organization (Baker Equipment and Manufacturers & Allieds) as well as the ASB (American Society of Bakers), Schubert North America is looking forward to the event to even further connect with other members and within the industry. The IBIE is a great platform to present our latest state of the art technology to a large number of manufacturers of baked goods and other companies that serve the industry.
  The declining availability of labor, increasing minimum wages and rapid changes in market requirements are challenging bakers across North America. Our efficient and highly flexible solutions enable bakery manufacturers to successfully meet the market requirements of the future. The IBIE is an ideal platform to introduce our newest flexible robotic automation and packaging solutions to small-sized bakeries as well as to large international producers of all types of baked goods.

Shick Esteve

• Shick Esteve will be showcasing the latest in ingredient automation solutions and process design. Our expertise includes automation of bulk, minor/micro, liquid ingredients, and process design. Project services in engineering, project management, testing, site services and after-sales support.
  Clarity ™ IIoT – Shick Esteve provides integrated data and process control that focuses on giving customers greater access to their data. Clarity™ IIoT provides clarity of big data in a contextual format, allowing customers to make real-time decisions that will maximize their production. Allow us to help you with your data acquisition process:

 

• Secure remote access
• Process data acquisition
• Predictive analytics
• Optimization of system performance and reliability
• Order history
• Tracking information
• Device agnostic

Linxis North American Technology Center – Shick Esteve has begun renovations to its existing manufacturing facility located in Kansas City, Missouri USA. The new Linxis North American Technology Center will combine the equipment process capabilities and expertise of Linxis Group companies. The technology center will be utilized for the testing and demonstration of the latest in industry-leading ingredient automation and mixing technologies as well as cutting-edge process control and IIoT technology.
By the 4th quarter of 2019, the nearly 15,000-square-foot facility will allow customers to validate the full automation of their process from ingredient automation through mixing in close facsimile to real production environments. With the help of its Linxis Group partners DIOSNA (Germany) and VMI (France) as well as many key supplier partners, the renovated test lab will be a temperature-controlled research & development, joint testing, training, and education center that boasts many pieces of equipment and process updates.

• With operations in both North America and Europe, Shick Esteve is well suited to satisfy a global customer base. We will be demonstrating that global reach with 45+ agents worldwide, 65+ countries with installations and 15+ service centers. From project kickoff to continued support, an agent from Shick Esteve is available 24/7 for service, site audits, and preventative maintenance.
• IBIE is the largest North American show focused on the baking industry. Customers attend from all over the globe to see the latest in innovative food processing design.

Tate & Lyle

• We expect the clean label trend to be one of the key topics of conversations, as more bakers look for solutions that meet their consumers’ expectations for products that are less processed or contain natural or more recognizable ingredients. We are still finalizing the portfolio of prototypes that we will exhibit at IBIE, highlighting the vast expertise that Tate & Lyle has in Bakery and Snacks. From breakfast cereals, cakes, muffins, and pastries, to bread, cookies, biscuits, crackers and baked snacks, our category-focused approach is enabling us to get close to our customers, share relevant insights and concentrate on what is important for them. Through our innovation and investment in research, development, and technical expertise, we have helped many companies across the world develop innovative products that their consumers love. Consumers are constantly looking for exciting new snacks and bakery products, and they want healthier options that don’t compromise on taste, texture or enjoyment. We are skilled in developing innovative and cost-effective solutions to meet these challenges, using our texturants, sweeteners, and fibers, which can be used separately, or in a combination, to create innovative, on-trend bakery solutions. Our formulation specialists and product experts will be present at IBIE, ready to partner with customers to come up with innovative solutions that their consumers will love.
• FDA’s decision (Food and Drug Administration) to clear allulose of “added sugar” labeling has been one of the most relevant events for us in the US market recently. What does this mean for bakery? While allulose can be used across a wide range of food product applications, we are getting a lot of interest in the bakery space, as allulose, in addition to providing sweet taste, body and mouthfeel like sugar would, enables browning and caramelization, adds texture and bulk, and easily disperses in batter and dough, without adding excess water. Simply stated, in baked goods, it works just like sugar but with fewer calories. Our ongoing plans for the US market include helping a growing number of customers in Bakery and Snacks space meet consumers’ rising expectations for low and reduced-calorie snacks and baked goods.
  Although allulose is yet to be approved for use in Europe, we know attendees at IBIE are always keen to understand the latest developments in ingredients, especially active exporters.
• We are glad to be exhibiting at IBIE as it gives us the chance to see what is happening globally in bakery, and it helps us to see the future and identify where we can make an impact in this market. It also allows us to connect with current customers and build relationships with new ones. IBIE gives us an opportunity to see the best that the industry has to offer.

Tonelli

• TONELLI will exhibit at IBIE 2019 – Central Hall Booth 5777, a 600lt Vertical Planetary Mixer. The Tonelli Planetary Mixer is the one that made history in the baking industry! This machine has an unheard endurance, thanks to the use of passivated stainless steel. The gearbox, both conventional and oil-free, can be equipped with special boosted tools for hard products. Ingredients are loaded automatically, with direct screws and flowmeters. It can be equipped with special pumps for product or CIP solution discharge.
  In each phase of the recipe, the Tonelli smart software oversees the utility consumption monitoring, giving you the pulse of performance.
• exclusive Tonelli Planetary Mixing System to guarantee top quality outputs;
• high standards of hygiene, the machine is designed and developed to prevent the formation of bacteria and it is fully washable, even in C.I.P. systems;
• flexibility and versatility, it’s easy to change product simply changing tools and parameters.

Technical information

• totally AISI304/316 stainless steel of high thickness, even passivated for higher endurance
• soundproofing to ensure working parameters according to current regulations
• oil-free gearbox, also boosted for hard products
• automatic feedings for powder and liquid ingredients
• product/C.I.P. automatic discharge through special pumps
• smart software: utility consumption monitoring and recipes management

• Tonelli is strengthening its presence on American markets through the integration of new representatives throughout the territory, that are able to guarantee highly specialized technical support. Moreover, Tonelli wants to confirm its role as a consultant for the great American industrial confectioners, suggesting new products and recipes from the world, capable of giving a breath of fresh air to the local market.
• IBIE remains an indispensable appointment for the bakery sector specialists, an event where you can really meet the key roles of the most important companies and do business with highly qualified operators. We look forward to meeting customers at Central Hall Booth 5777!

Urschel

• On display at Urschel IBIE Booth #6087, the DiversaCut 2110A® Dicer (DCA) and the Comitrol® Processor Model 3600F. Rely on the high capacity DiversaCut 2110A to deliver cutting solutions including dicing/granulating of croutons, cookies, cakes, brownies, and candies. The 3600F processes a wide variety of bakery applications including a rework of ingredients in batch or high volume processing environments. It is one of the several models in the Comitrol series. Each Comitrol model specializes in high-speed particle size reduction down to micro-dimensions. Urschel cutting machinery implements a stainless steel, sanitary design, and operation at the push of a button.
• Our plan is to continue growing our business. Whether milling product for rework, dicing bread for croutons and stuffing, or slicing baguettes for snack products, Urschel offers several machines for a wide range of bakery size-reduction applications.
• IBIE is an excellent show.  Given new machine development cycles, the three-year format ensures show attendees will see new equipment from exhibitors.

VMI

• VMI will exhibit on two booths. #2605 will be dedicated to the range of mixers for artisan and retail bakers. Booth #6779 is aimed at the bakery, pastry and snacking industry. On its booth for industrial bakery, VMI will showcase its horizontal continuous mixer VERYMIX, associated with its renowned pre-mixer that reduces mixing times. With more than 300 continuous mixers installed around the world, VMI will combine digital demonstrations with its equipment to share its expertise on this technology with its visitors.
  This continuous system will also be integrated into a more complete process as its sister company Shick Esteve shares the same block (booth # 6569) and a dosing solution will be linked to the VERYMIX equipment.
  VMI will also introduce its vertical kneaders with a removable bowl, allowing to realize batch mixing processes. Its new mixer, the KNEADSTER, will offer two versions: one for bread, and the other for snack and pastry products, with interchangeable tools. The innovative design of its tools and their movement in the mixer allows a wide variety of products and more sophisticated batch processes for the production of artisan bread or products requiring rest, fermentation, sponge, etc.
• The US market is a development priority for VMI. Its subsidiary VMI North America, chaired by Terry Bartsch, was created in 2017 to develop its mixing solutions and provide the necessary support to its customers, with local technical assistance. VMI mixing solutions are an excellent answer to the need for transparency, naturalness, and authenticity in baked goods for North American consumers. Expertise and deep understanding of mixing parameters have allowed VMI to develop mixing processes that can help meet these demanding market requirements.
  VMI, as a member of LINXIS Group, has a sister company in North America and leader in their market. This is definitely an asset: Shick Esteve is an automated ingredient management company based in the United States in Kansas City and Unifiller is specialized in depositing and filling equipment in Canada (Vancouver), for the food and bakery industries. Synergies at work between companies already make it possible to offer complete and global offers for the North American market.
• IBIE is North America’s leading trade show for bakery equipment, and beyond. The richness and the diversity of the visitors, but also the varied animations make a great opening towards the bakery in its large widths. For this edition, demonstrations and technological innovation will meet all needs. IBIE is a major event for VMI in 2019, which we expect as always to share our passion for bakery, through the richest possible meetings, projects, and discoveries.

Zeppelin Systems USA, Inc.

Joe Cross, Engineering and Process Manager

• People looking for innovative products and new technologies in the food processing market will find a lot of options and information when they visit us at booth 5829 in the central hall. This year, as a sponsor of “IBIE Innovation Showcase”, Zeppelin will be presenting “KROMIX”, specifically designed for more efficient dough production. KROMIx is a unique technology developed in cooperation between Zeppelin Systems GmbH and WP Kemper GmbH. KroMix combines Zeppelin’s DymoMix® pre-hydration system- with WP Kemper’s KRONOS® bowl mixing system. This innovative technology manages your process from material handling to finished dough with advanced hydration and batch mixing to reduce mixing times by up to 50%, increase hydration up to 10%, and reduce dough temperature for your best quality and highest yield every day. KROMIX won the coveted “IBA Innovation Award” at IBA 2018 held in Munich, awarded in the “Quality and Productivity” category.
  In addition to our participation as a sponsor of the IBIE Innovation Showcase, Zeppelin will have an impressive booth divided into three different exhibition segments, with solutions on Continuous Mixing and Hydration, Components, and Controls (Automation).
  Continuous Mixing and Hydration – we will have on display our improved and redesigned continuous mixing and kneading system CODOS NT®. It provides a constant quality of dough around the clock so you can always achieve the same results at all times, and it is versatile enough to be used for all types of dough. After more than 100 units sold for service in baked goods production worldwide, Zeppelin Systems has given the Codos a complete makeover. The cooling system of the CODOS NT has also been fully redesigned, increasing the efficiency level considerably, and ensuring better heat transfer. Additionally, we will have on display our versatile DymoMix®, which may be used as a pre-mixer to produce quality dough faster, or as a standalone system for all types of fermentation, from liquid sponge to sourdough to sponge-and-dough. As mentioned previously, DymoMix® is also used as an integral part of KROMIX.
  In the Components category, we will have our well known and updated Zeppelin Rotary Feeders and Diverter Valves, as well the Kokeisl, a high-speed discharge, and precise dosing module.
  The new rotary valve promises less air leakage as a result of a new bearing design and the diverter valve’s pneumatic drive has been integrated into the housing. Applications have been filed for EHEDG (European Hygienic Engineering & Design Group) certification for both of the new components.
  In our Controls area, we will be presenting solutions for automation, that includes our MIRA® brand, Prisma® software, and other solutions.
• Our main goal is to reach out to all bakers in the fresh baked goods and long shelf-life goods industry segments with solutions for pre-hydration and continuous mixing operations. Of course, we continue to offer excellent solutions for handling bulk dry and liquid ingredients, too.
• IBIE is the best show for the baking industry in the United States to meet, greet and review the latest, innovative technologies.

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

• IBIE Exhibitors’ Perspective (A-G)
• IBIE Exhibitors’ Perspective (H-M)