MUNICH — iba.CONNECTING EXPERTS was the first global industry meeting of the year, held on March 15-17, as a fully virtual networking and business platform. In addition to strong program highlights and unique networking opportunities, the platform featured several bakery innovations, some of them making their first market appearance.

iba.CONNECTING EXPERTS provided an event to find the latest industry trends, as participants were enabled to introduce their novelties to market peers as well as current and potential customers. The top eight innovations presented below are just a few of this year’s novelties, highlighting the industry’s creative force.

The New Cheesecake by The Royal Zeelandia Group

Zeelandia has teamed up with FrieslandCampina, a multinational dairy cooperative based in Amersfoort, Netherlands, to introduce The New Cheesecake, in anticipation of a rising demand for high-quality cheesecake and in line with the trend ”high quality, true indulgence.” While matching premium taste, creaminess and smooth structure, The New Cheesecake offers bakeries and outlets in Europe and Asia the opportunity to create variations that work on their own. The mix is based on natural whey protein, local fresh cream cheese, water and crust. The result seeks to banish the surface cracking that is the bane of bakers’ lives.


SE 442-1 dough dividing system by Albert Handtmann Maschinenfabrik GmbH & Co. KG

The new SE 442-1 cutting unit is used for single-lane dough dividing. In combination with a Handtmann portioning machine, the system is suitable for industrial use in baked goods production. The flexible system enables the processing of different wheat and mixed-wheat doughs. The dividing is oil-free, which reduces flaws in the baked items and controls costs. The portioning machine’s vane cell feed system and the precise separating with the new rotary cutting principle guarantee permanently accurate-to-the-gram weights for each dough piece. The consistent and continuous product ejection ensures stable and process-reliable system operation. The consistent hygienic design allows full jet water cleaning of the system.

MultiWasher by Somengil

The MultiWasher is a high-performance industrial washing machine with smart energy conservation and reduced consumption of water. Somengil engineered a washing machine that is environmentally friendly by using 70% less detergent per wash. Due to its high water-pressure and highest temperatures, the innovation eliminates pre-wash cycles without reducing the cleaning quality.

The cutting-edge technology ensures disinfection and cleaning of utensils, including dry and ready-to-use utensils.

These innovations are just a few of this year’s novelties, highlighting the industry’s creative force.


Slimline by Maquinaria Viñas

Slimline, the thin format production line created by Maquinaria Viñas, produces thin products (up to 10 – 1 mm thickness) such as high-hydrated flat pizza, Neapolitan shells, calzones or naan. It is designed to use the Plaff Plaff H20 head to ensure an artisan result with all dough qualities. Adding the brand new Napolitana form module allows to produce pizza shells with a thick outer ring and a thin inner circle without the need of depositing tomato in it. Adding the latest docking form leads to target docking on round or rectangular pieces. The scrap can be recovered to be reused in four different ways. Besides, depositing, filling or spreading options are available and the line can be individually adapted.

Bapacho by The Royal Zeelandia Group

With the launch of Bapacho, Zeelandia offers a solution for the increasing consumer demand of online ordering. Bapacho is an online platform that enables local small- and medium-sized bakeries, patisseries and chocolateries to sell online without creating, maintaining and promoting their own online shop. They can feature their products for pickup or delivery and start receiving orders. On the other hand, consumers can easily place orders via or the suitable mobile app Bapacho – Your Local Baker. Bapacho is free to bakers, patissiers and chocolatiers and dedicated to making local, high-quality products available to consumers through a simple online ordering process.


Intens Soft & Fine by Puratos

More than ever, consumers care about what they eat and pay more attention to the product label. This leads to a rising demand for shorter and cleaner labels. Puratos’ latest innovation, Intens Soft & Fine, was inspired by nature and developed for industrial bakeries to make cleaner label baked goods without compromising quality or process. This enzyme-based solution, originated from the Hunan forest, not only improves softness and gives a finer crumb but also provides longer softness during shelf life when producing soft bakery items such as toast breads, hamburger buns, brioche, panettone, long shelf-life croissants and donuts. It is a cleaner and more affordable alternative, next to other known solutions such as monoglycerides.

The VDD807 dough portioner by VEMAG Maschinenbau GmbH

The VDD807 dough portioner is developed for efficient, gentle, oil-free and weight-accurate portioning of wheat-based doughs. The integrated cutting device rotates continuously and secures maximum output rates. Depending on the execution, the VDD807 is available with either one or two dividing tools. The dough pieces are placed cleanly and evenly spaced onto the discharge belt for downstream processes. The VDD807 can be connected to the continuous scale VPC715 from VEMAG, getting maximum weight accuracy and a smooth production flow even with fluctuating dough textures. Quickly interchangeable outlets allow the user to react flexibly to product changes and to manufacture various product sizes.

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