Just two months to go until the big reunion of the baking industry at iba. In addition to networking and exchange, there are four main focus topics that form the pillars of the event: artisan bakery, digitalisation, food trends and sustainability. The focus topic artisan bakery will be examined in more detail below. Participants can discover all information on products, exhibitors, events at the stand, novelties and programme items relating to the focus topic in the iba.UNIVERSE at: universe.iba-tradefair.com/en.
On a tour of the craft with the German Bakers‘ Confederation
At stand 230 in hall A4, the German Bakers‘ Confederation (Zentralverband des Deutschen Bäckerhandwerks) will give an insight into German bread culture and its tradition. “The bakery trade is popular and enduring. Especially in this day and age, people appreciate the reflection on traditional craftsmanship, paired with innovations and regional raw materials,” emphasises Michael Wippler, President of the German Bakers‘ Confederation. “At iba, artisan bakers find a lot of inspiration and exchange with the global baking industry. The Day of Bakers and Confectioners on the Wednesday of the fair, 25 October, is particularly suitable for this,” says Michael Wippler. In addition, the German Bakers‘ Confederation will be providing information at its stand about the services of the association and the advantages of guild membership. These include, for example, the political representation of interests, the junior staff campaign “Back dir deine Zukunft” (bake your future) and the new apprenticeship app.
The German Bakers‘ Confederation will also be offering two guided trade fair tours per day, lasting approximately two hours, on the topic of artisan bakery. Visitors can also find out about the latest vocational training and further education courses at the Association of Academies of the German Baking Trade (ADB). The offer ranges from current master classes to international advanced training such as the Certified Bread Sommelier or the Diploma in German Bread Baking. At the iba.ACADEMY (hall A4, stand 430), interested parties can expand their knowledge and even apply it directly: under the guidance of specialist teachers from the National Bakers Academy in Weinheim, visitors can take part in practical courses in English and make pretzels and stollen nuggets. For more information, see: www.iba-tradefair.com/en/messe/highlights/iba-academy
A look into halls A3 and A4: robotics, AI, chocolate & startups
The two artisan bakery halls A3 and A4 are next to each other. This is where exhibitors will be presenting a variety of products. Wolf ButterBack (hall A3, stand 371), for example, will be exhibiting croissant varieties and Danish pastries as well as innovative snack ideas and inviting visitors to taste them. Delta Bäckerei-Maschinen Wilhelm Hölscher will have its new Deltamatic water mixing and dosing equipment on show at stand 521 in hall A3. BÄKO (hall A3, stand 350) will be presenting a mixture of digital and AI-supported products for optimising operational processes as well as new technology and equipment. The Boyens Backservice stand in hall A3, stand 110, will also be focusing on digitalisation in artisan bakery: “Colleague Robot” can be seen live in action and will demonstrate how it performs repetitive routines like embellishing pastries with jelly or jam.
Hall A4 is all about chocolate: Jacobi Decor (hall A4, stand 426) will be offering a whole range for confectionery and bakery products, from couverture made of Carma chocolate to fondant and decorative items. A special process for cutting and forming dough pieces called “PANEOTRAD®” will be shown by the French manufacturer Bongard (hall A4, stand 110). A few steps away is the new iba.START UP AREA supported by Puratos, where national and international startups will be presenting the latest innovations across all sectors. Some startups also offer ideas and solutions specifically for the artisan bakery. The Baguette Academy, for example, will be introducing its repertoire of specialist courses: from pain au chocolat to brioche and French baguette, interested parties can book their course and carry it out online with the trainers. Print4Taste will be showing a new 3D food printer for professionals using a plug & play solution. Reach new customers digitally via app and website and set up an online shop? – this is the idea the startup Bakeronline will be presenting.
Spotlight on artisan bakery: lectures, competitions and award ceremonies
Visitors will find expert lectures on the topic of artisan bakery in the iba.FORUM and the iba.SPEAKERS AREA. In the iba.FORUM, for example, the focus will be on bread quality through long-time methods (22 October, 11am) or current snack trends (22 October, 23 October, among others, 12pm each). Christoph Heger will be speaking at the iba.SPEAKERS AREA on “Kill your darlings – how the artisan bakery must change” (22 October, 1:30pm).
Extract of the competition award ceremonies:
All award ceremonies will take place in the iba.FORUM on the stage of the German Bakers‘ Confederation (hall A4, stand 230).
Sunday, 22 October:
BackStage young talents days, award ceremony at 3pm; Baker of the Year and Trainer of the Year at 5:30pm.
Tuesday, 24 October:
iba Awards at 11am; iba Trophy at 2pm; The iba.UIBC.CUP of Bakers award ceremony at 5:30pm.
Wednesday, 25 October:
Presenting the Federal Award of Honour of the German Baking Trade at 11am; German Championships of Master Bakers, award ceremony at 5pm.
Thursday, 26 October:
The iba.UIBC.Cup of Confectioners, award ceremony at 4pm.