IBA Inspires the Industry
Visitors came from more than 170 countries to iba 2015, the world’s leading trade fair for bakery, confectionery and snacks.
Held in Munich, the exhibition showcased the best new products from around the world, along with innovation in technology, packaging, logistics, raw materials, energy, hygiene, shop fitting, snacks, coffee, and marketing and sales concepts.
Workshops, expert lectures and live presentations on bread, coffee, patisserie goods and snacks were informative and very well received, according to Central Association of German Bakers president Peter Becker, with many grabbing the opportunity for free training to better equip themselves and their businesses for the future.
“Trade fairs are the engines that keep the industry going, providing meaningful economic trend forecasts and unparalleled networking opportunities,” he said.
“If you believe public opinion shared in the exhibition halls and over many beers, there is nothing stopping the positive development of the baking industry. According to reports, the vast majority estimates the economic situation of their industrial sector to be “good to excellent“ – which is significantly more optimistic than at iba 2013.”
Back by popular demand, W & P Reedy hosted an innovation tour of the exhibition, showcasing the latest and greatest machines to more than 50 Australian bakers and pastry chefs.
W & P Reedy sales manager Adam Mining said the tour gave Aussie’s the chance to bring home the world’s best technology and the industry’s latest techniques to set the local benchmark for years to come.
“The Aussie contingent of bakers and pastry chefs were all impressed with the machines they were shown, which our team carefully selected on their ability to save local businesses time and money,” Adam said.
“Sveba Dahlen’s oven range saves 35 per cent in running costs, in today’s energy conscious world this is a huge saving. Rondo’s new automatic croissant and pastry-making lines reduce the need for additional labour while producing a consistent product. Ferneto’s heavy-duty mixers have many time saving standard features that other suppliers have as options.
“Mimac’s depositing and biscuit machines have evolved to a multi-function depositing machine not just capable of one type of product. Hagesana’s cream whipping machines give four-times the volume when whipping cream, more than any other whipping machine on the market.
“NBS’s automatic glazing machine reduces the skill and labour required to finish donut and pastries consistently and easily. Metronic’s Watercut slicing machine increases the flexibility and quality of products that need to cut, making a tough job of slicing products into any shape and size possible. Krumbein’s slice and bun cutting machines reduce the skill and labour required to cut cakes, slices and buns. Mackies Teflon coating technology can save huge amount labour and make your bakery or patisserie oil-free.”
In addition to the tour, W & P Reedy organised a day tour of Munich, taking in the sites of Bavaria’s capital and one of Germany’s most popular tourist destinations.
“After the tour, the group was treated to Oktoberfest, which was linked to the trade show, giving the group plenty of networking and bonding opportunities,” Adam said.
“W & P Reedy is proud to be supporting the Australian bakery industry to innovate and ensure the industry remains a leader in technology. We look forward to seeing many of you there again for the 2018 trade show!”
During the Vanrooy team’s trip through Amsterdam, Antwerp, London and Munich, David and Duncan also had the pleasure of meeting some of the worlds’ best artisan bakers, patissiers, chocolatiers and gelati producers, obtaining a wealth of information to share back in their test kitchens in Melbourne
Images: the W & P Reedy innovation tour
Vanrooy Machinery was awarded the Salva International Distributor of the Year at IBA – the fourth year in a row David Van Rooy, Duncan Black and the team have had the honour of taking home top gong.
The award not only recognises sales performance, but also celebrates technical and market knowledge.
“Well done team Vanrooy and special thanks to each of you for your efforts to achieve this and to all our customers for supporting us with the fabulous Salva product,” Duncan said.
During the Vanrooy team’s trip through Amsterdam, Antwerp, London and Munich, David and Duncan also had the pleasure of meeting some of the worlds’ best artisan bakers, patissiers, chocolatiers and gelati producers, obtaining a wealth of information to share back in their test kitchens in Melbourne and Sydney.