Under the motto ‘THE TASTE OF INNOVATION’ Handtmann will present itself at iba 2025 in Hall 13, Stand A21, as a global provider of comprehensive machinery solutions for the bakery, confectionery, sweets, and snack industries. Trade show visitors can look forward to a wide range of production processes designed for processing doughs as well as liquid, viscous, stiff, solid, and chunky product masses.
The exhibition portfolio also includes customized solutions, all offered in premium quality for those with high standards for product and innovation. The systems are available in various configurations suitable for artisanal businesses, start-ups, mid-sized companies, and large industrial enterprises.
In the area of dough dividing, an innovation will be introduced that ensures optimal product quality and precise weight accuracy, especially in industrial production, while remaining flexible for different types of dough. Another novelty is a multi-lane co-extrusion process for filling and forming stuffed products, notable for its high flexibility across various applications and products with a high filling content. Visitors can also look forward to a new multi-lane solution for continuous, oil-free dough dividing.
Additionally, the booth will showcase other production processes such as dosing, forming, and extruding, supported by practical digitalization and automation solutions. All Handtmann systems are modular, interface-capable, and can be integrated into complex line solutions. The booth will also address key sustainability topics, including energy efficiency, resource use, and the recycling of stale bread.
Trade show visitors are invited to visit the Handtmann Forum after iba. This technology and customer centre, with EU certification, offers the opportunity to test products or new product ideas with Handtmann’s innovative production processes. The fully equipped bakery centre features state-of-the-art technologies that cover a wide range of processing procedures, as well as upstream and downstream production steps.
Use of Handtmann technology in plant-based baking
An example of how Handtmann technologies can be applied to plant-based baked goods is demonstrated by Starke Bäcker KG. The company produces a variety of breads and fine pastries, including countless vegan products—ranging from whole-grain spelt doughs with seeds to chunky apple fillings and soft cake batters. The main challenge in this process is the precise portioning and handling of these diverse dough and filling consistencies.
With the VF 800 portioning machine, Starke Bäcker processes a wide variety of product masses gently and efficiently, without requiring machine adjustments. The precise portioning by gram helps save costs, particularly when using expensive ingredients.
Plant-based food trends in the baking industry
Plant-based ingredient solutions will also be showcased at iba. The shift toward plant-based ingredients in the baking industry is driven not only by increasing consumer demand but also by the fluctuating and rising prices of animal-based raw materials such as eggs.
