Friday, 24 November 2017

 

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Latest Events

Nov 30th 2017 - Dec 3rd 2017
Hong Kong International Bakery Expo
Apr 19th 2018 - Apr 23rd 2018
IDMA
Apr 29th 2018 - Apr 30th 2018
Toronto Bakery Showcase 2018 Trade Show
Sep 15th 2018 - Sep 21st 2018
IBA

 
The südback Trend Award is set to be awarded on the fair’s opening on September 23. The awards recognize special developments regarding technical innovations, design and concepts in industry.

The südback Trend Award is presented in the Bakers’ Trend Forum. The award is bestowed in three categories: Marketing and Sales, Raw Materials and Working and Operating Technology. The winners of the 2017 Trend Award have been chosen out of almost 60 entries, and announced as of July.

The Marketing and Sales Trend Award goes to Intratool GmbH, a cloud-based, modular communication software which is used for internal communication in chain stores. Intratool allows communication and task management, with storage capability. The software is now also available as an app.

Uniferm GmbH & Co. KG receives the südback Trend Award in the Raw materials category for its product FermFresh Buckwheat. The buckwheat-based fermented fresh product brings new flavors to bakery products. Buckwheat is a crop rich in tradition in Germany, rediscovered by FermFresh. It can be used directly as a fresh premium ingredient (chilled product.

The engineering firm Zilk GbR is awarded for its egg-cracking machine EierSchlag Z-3000 in the Technology category. In addition to the innovative drive technology, low space requirement and high mobility, the award-winning machine stood out for its hygiene, as it is very easy to clean. The cracking mechanism is moved from the housing, manually positioned in a standard industrial dishwasher and cleaned for approx. three to four minutes. Manual cleaning is not required.

The Digital special prize goes to the company App & Eat GmbH. Their “Click & Collect” app, developed by App & Eat, is a customized solution for bakeries, to provide customers with a digital, user-friendly offer.

In addition to criteria such as functionality, design and operational safety, the jury’s decision was based on other factors such as economic efficiency and environmental compatibility, says Messe Stuttgart. The winners will be exhibited in their special section at the East Entrance.

Bakers' Trend Forum Presents…  

The varied program held at the Bakers' Trend Forum covers a broad range of topics, ranging from technical presentations to demonstrations and introducing new recipe ideas, with an international presence. 

For example, Philipp Helbringer and Noel Boos from Haguenau, in Alsace, will present French and Alsatian specialties. Werner Oberhuber, master confectioner from South Tyrol, will showcase strudel variations typical of South Tyrol, and gluten- and lactose-free buckwheat pastries.
The Wildbakers from Gomaringen will show the bakery trade’s wild side with their show. Siegfried Brenneis addresses another current trend on Saturday and Monday (Sept. 23 and 25) in his presentation on the "Ancient Grains Revolution".
Jörg Schmid, bread sommelier from Reutlingen, will also join the Bakers' Trend Forum on September 23 and 24. The award ceremonies for the Zacharias Award and the BakerMaker Award also take place on Sunday at the Bakers' Trend Forum.  

The announcement and award ceremony of the "Back-Star Contest" at the stand of Vandemoortele, Hall 5, Stand B11, is another highlight in the fair’s events.

In the demonstration bakery and at the sales counter of the Bakers' Trend Forum, teams from various vocational colleges in Baden-Württemberg will also compete for victory in the prestigious performance competitions in production and sales.

In addition, experts from the State Association of Guilds of Württemberg Bakers and the Bakers' Guild of Baden will offer extensive consultation for successful company management.

Masters and Apprentices Come Together

The Confectioners' Trend Forum in Hall 7, Stand 7E51, also offers an exciting program with well-known international experts. 

Urs Meichtry, manager of the cake shop/confectionery at the Richemont Centre of Excellence in Lucerne, will present new interpretations of crêpes. Bernd Siefert, world confectioner and author, will provide insights into the colorful world of mirror glazing, which is a popular trend at cake counters at the moment.
Joachim Habiger, sugar artist at the Süss Deko institute, will also present trends from the world of sweet treats, including new techniques of sugar art, and "Modern Art" with isomalt.

In addition to the masters, the trainees will have the opportunity to demonstrate their skills in the apprentices' competition for confectioners and specialist sales personnel. A winner will be honored each day at 17.30, from Saturday to Monday. On Tuesday, the last day of the trade fair, the overall winner will be awarded the Carlo Wildt Cup.

Prominent Guests

Many leading figures from the industry will attend südback, including the popular Austrian star chef and pâtissier Johann Lafer, who will meet the public on Saturday and Monday at the BÄKO stand in Hall 3, Stand 3D31 and on Monday at DEBAG, Hall 3, Stand 3B31.

With around 700 exhibitors, as well as numerous visitors from Germany and abroad, südback provides an insight into current trends, showcases innovations and responds to future-oriented questions, during the trade show, held September 23-25. 

In addition to solutions on topics from relevant practical areas, a diverse and attractive accompanying program is underway for visitors. 

Related articles: 

Concepts for Recruiting Professionals at südback 

südback 2017: Digitalization Becomes Essential to Bakers 

State of the Industry before südback: Apprentices Remain a Problem 

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