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54 results
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Actipan®
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AIT Ingredients
Positionned on the milling, bakerymorning goods, confectionery and catering products markets, AIT Ingredients offers technological ingredients (such as enzymes, malted wheat flours), cereal ingredients (malted, roasted, blends of seeds,..), improvers (for flour, bread or pastry), and mixes and concentrates for making a wide range of special breads and pastries.Save -
Algist Bruggeman N.V.
INSPIRING CREATIVITY FOR BAKERS Algist Bruggeman produces baker's yeast for both traditional and industrial bakeries and for the private homebaker. The baker's yeast is sold in fresh, liquid or dry form. In addition to that, we also have ingredients and improvers in our range. We are a Belgian company, situated in the Ghent Canal area. Algist Bruggeman's success is based on the daily commitment of all our employees, the confidence of tens of thousands of bakers all over the world and the…Save Ad
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Anchor Yeast
Anchor Yeast has been producing yeast in South Africa since 1923 and owned by Lallemand since 2006. Lallemand is a global organisation specialising in yeast and bacteria in various applications; bringing innovations and solutions to our local and international markets. We value developing dynamic associations with customers, employees, suppliers and all relevant stakeholders; resulting in high-quality products and services, innovative applications and a total commitment to customers all ove…Save -
backaldrin International
The Kornspitz Company GmbHbackaldrin International The Kornspitz Company develops bread ideas and high-quality baking ingredients. Led by a third-generation bakery family, the company serves the bakery and confectionery industry in more than 100 countries. The backaldrin head office is located in Asten near Linz. In addition to the production site in Austria, six other production sites can be found in Amman in Jordan, in Winterthur in Switzerland, in Toluca in Mexico, in Cape Town in South Africa, in Kiev in the Ukraine …Save -
Verkaufsleiter Joachim Baum
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BÖCKER - The experts in Sourdough
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Ernst Böcker GmbH & Co. KG
Ernst Böcker GmbH, Germany Fermentation processes developed by German company Ernst Böcker GmbH & Co. KG are the worldwide standard in Sourdough today. BÖCKER is the reliable Sourdough partner for baking companies worldwide (170 members, 4 production sites). Individual product solutions can be created. Thanks to cereal fermentation processes, all kinds of Sourdough products are offered: Starters for inhouse-fermentation dried natural Sourdoughs in powder form liquid ready-to-use Sourdough pr…Save -
Bread ingredients
Our mission is to help professional bakers create tasty, commercially successful breads of consistent quality at an acceptable cost-price. To do that, we translate scientific and technological developments into a wide range of bread ingredients for every functionality, baking process, format and dosing method. Standard crust bread and rolls Mixes and improvers for authentic and perfectly crusty breads and rolls, both yeast and sourdough-based. Standard crumb bread Mixes and improve…Save -
Julien BRUNET
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DATA-BAK d.o.o.
DATA-BAK d.o.o is producing additives and concentrate – mixture for baking industry, and on the market has been present since 1994. The HACCP Concept for the production of baking ingredients come into effect in 2003. This Concept describes methods on how to recognize all critical points and how to check and control them, so that health risks for the consumers can be prevented as far as possible. Our strategy is the continuous development of new products based on domestic raw materials,…Save -
Deutsche Hefewerke GmbH
Deutsche Hefewerke GmbH can look back on more than 160 years of tradition in baking yeast production. Today, DHW has concentrated the production of its fresh baker's yeast, which is known beyond the country's borders, at the Nuremberg-Buch location thanks to its excellent and uniform quality. The Nuremberg company, which operated as Bast AG for almost 120 years and celebrated its 150th anniversary in 2005, now produces more than 30 million kg of yeast annually using state-of-the-art process…Save -
DeutscheBack GmbH & Co. KG
DeutscheBack is part of the independent, owner-operated Stern-Wywiol Gruppe. The company has built its international reputation on the tailor-made baking ingredient brands TopBake for bread and rolls and TopSweet for pastry goods. Broad-based ingredient expertise in flour, enzyme technology, emulsifiers, stabilisers, hydrocolloids in combination with comprehensive application technology enable the development of high-quality baking concepts. The company's baking concentrates, which deliver high …Save -
DHW
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DIOSNA Dierks & Söhne GmbH
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Solutions for small bakery and confectionery trades
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Comprehensive solutions and turnkey solutions
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Raw materials and ingredients
DIOSNA– MADE IN GERMANY SINCE 1885 Today, the company DIOSNA can look back on over 130 years of success. In 1885, Friedrich Dierks started his business in dairy facilities and machine of agriculture and home economics together with a partner in Osnabrück - hence the name DIOSNA -. A technically active operation has become an internationally successful company today. DIOSNA - Dierks & Söhne GmbH is successfully active in two business areas: Machines for the food industry Machin…Save -
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EAT POSITIV
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Einhorn Paradies© - Coppenrath Verlag Lizenzmarke/licence brand
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Wolfgang Epp
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Ernst Böcker - LIVE from iba Munich 2018
The family-owned company develops, produces and sells natural baking ingredients and has continued to set the standards in the sourdough-production. Among Böcker’s products are special baking mixes as well as fully-baked baking products. At the iba 2018 Georg Böcker (owner) presents their new pumpable Sourdough paste. A second focus of the show is a range of 12 different fully-baked gluten-free breads, buns and pastries.Save -
FermenSon
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FermFresh®
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Stephanie Finet
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Gerald Fischer
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Jesper Hansen
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Contact person of DIOSNA Dierks & Söhne GmbHHead of Sales Department - Bakery DivisionMarketing & Sales- iba 2018
- Hall A2 141
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Hefe Schweiz AG
For over 100 years, the core business of Hefe Schweiz AG has been the production and sale of fresh baker's yeast. Committed to the well-known natural product, we strive to combine tradition with innovation. Examples are our own development Biohefe and Yeast plus as well as the licensed production of Panatura preforms.Save -
Hematronic - Hörburger AG
TRADITIONAL BAKING WITH THE LATEST TECHNOLOGY Bakery products at dumping prices - thanks to an increasing number of discount bakeries as well as supermarkets and filling stations with bakery products, more and more bakeries are exposed to this horror scenario. How can your bakery still survive in this price war? Quite simply - with traditional baking that provides an incomparably aromatic bread taste and so inspires your customers. Easier said than done, it would not require immense work…Save -
Frank Hesse
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HI-FOOD SpA
HI-FOOD is an innovation engine developing key functional ingredients and technological know-how for new clean label products in the Free-From, Bakery, Sauce and Gastronomy markets. Very much R&D driven, our ingredients are not animal-based and carry a high innovation and knowledge content. A strong focus on functionality and on application development at the service of the finished product – with clean label and ease of application. Located in Parma, Italy, in the heart of the Food Va…Save -
Achim Hollenkamp
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Contact person of UNIFERM GmbH & Co. KGArea Sales Manager Germany/NorthMarketing & Sales- iba 2018
- Hall B5 220
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MARKUS HOLZNER
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IREKS GmbH
LIVE. LOVE. BAKE. This motto forms the backdrop for our main focal points at the iba 2018 in Munich. Three topics are at the centre of events, showing what IREKS associates with the profession: a great deal of passion and a love of baking! As a partner of the bakeries, IREKS is known worldwide for first-class baking ingredients and creative product ideas. With manifold services we accompany bakers and confectioners in more than 90 countries as providers of ideas, consultants and problem-solver…Save -
Goran Kolaric
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Kornspitz®
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LALLEMAND Inc.
Lallemand develops, produces and markets in yeast and bacteria and is present in 45 countries on 5 continents. With a global network of yeast and bacteria production plants, research laboratories, distribution centers and commercial offices across the world, Lallemand is able to serve its customers worldwide and bring innovative products and solutions with the highest standards of quality, reliability and flexibility. We serve the needs of the baking industry across North America, Europe, A…Save -
LESAFFRE
As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health Care and Biotechnology. Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 45 countries…Save -
LOBBI
LOBBI the company with motto – Quality is important ! Our traditional company located in Sofia was first mentioned in 1893. Today, We are the 5th generation specialist why successfully run the company. Three international subsidiaries, export experience in more than 17 countries. The core markets are the EU, Russia and the Arab League. We develop bakery ideas and high quality baking and pastry ingredients. The product range includes high quality powder creams, flour and bread improving agents,…Save -
MELTEC™
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Meraner Mühle GmbH
OUR PHILOSOPHY: WE GRIND GREAT IDEAS Having roots, taking care of them, cultivating them. First of all, this value reflects the story of the von Berg family, which has been nestled in the world of flour and bread making for over 600 years. However, it also speaks of our company's settlement in the Alto Adige region. We select grains, we make flour. We, at Molino Merano, are real people with their feet on the ground. Our simplicity keeps us away from artificiality and feeds our passion for …Save -
Shamla Moodley
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Mühlenchemie GmbH & Co.KG
Mühlenchemie is the international market leader in flour standardization, flour improvement and flour fortification. Mühlenchemie standardizes more than 100 million tonnes of wheat annually. It exports its products to over 120 countries and maintains a close partnership with over 2,000 mills around the globe. At its own Stern-Technology Center, 80 research scientists work on tailor-made solutions.Save -
Andrea Schulte
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Contact person of DIOSNA Dierks & Söhne GmbHOrganisation of trade fair shows and Inside SalesMarketing & Sales- iba 2018
- Hall A2 141
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seed bread
Gluten-free bread with gluten-free sourdough Positive characteristics: Mild, granular taste, juicy crumb, very good freshness and a crispy crust. The seed bread is baked in a box in the best craft tradition. Only selected ingredients and aromatic sourdough are used. Sunflower seeds, pumpkin seeds and linseed give this bread its special granular, pithy flavour. Gluten-free from the baker - quality from a master hand! Lactose-free - Vegan ℮ = 500 gSave -
Sourdoughsystem and Poolishsystem
Single or multi-stage pre-dough and sourdough plants Produce the best baked goods - with your masterly skills and our technical and technological know-how in plant construction and automation. We are constantly developing the proven W&K process and plant technology for the production of sourdough and preliminary dough. Both technical innovations of the components used and improvements of the processes are applied to optimize the fermentation processes Advantages sponges: Operation-specific do…Save -
Standard crumb bread
Mixes and improvers that help bakers create a wide variety of soft loaves: both wheat and rye based.Save -
Starter Cultures in organic quality - DIOStart
Starter cultures For reproducible, consistently high product quality Fermentation processes such as pre-doughs and sourdoughs must be reliable and repeatable. Microorganisms do their work - breaking up flour components, fermenting sugars and converting sugars into sour-acid (milk and acetic acid) and loosening gas (CO2). These microorganisms are in constant competition with the natural microflora of the raw materials, especially in the flour. Should this "foreign" microflora gain control of the…Save -
Jörg Stephan
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Contact person of UNIFERM GmbH & Co. KGHead of Sales GermanyMarketing & Sales- iba 2018
- Hall B5 220
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Stern-Wywiol Gruppe GmbH & Co. KG
For over 35 years the independent, owner-managed Stern-Wywiol Gruppe with its headquarters in Hamburg has been among the most successful enterprises operating internationally in the world of Food and Feed Ingredients. The twelve specialist firms under the umbrella of the Stern-Wywiol holding company produce a wide range of functional systems for food and animal nutrition. The dynamic group of companies includes such well-known names as Mühlenchemie, DeutscheBack, SternEnzym, SternVitamin, Hydros…Save -
UNIFERM FermFresh® Buchweizen - Fermentierte ganze Buchweizenkörner für puren Urgeschmack
Buchweizen ist in Zeiten von Superfood, Veganismus und Clean Eating ein trendiges Pseudogetreide. Die traditionelle Kulturpflanze zählt zu den Knöterichgewächsen und ist mit Sauerampfer und Rhabarber verwandt. Im Zuge des Vollkorn-Booms bereichern die nussig-herben Buchweizenkörner die heimische Küche mit raffinierten Gerichten. Als Brotspezialität ist Buchweizen eine hochwertige Alternative und Ergänzung zu den klassischen Brotgetreidearten. Für UNIFERM FermFresh® Buchweizen werden ganze Buchw…Save
