iba 2018

••• 11 ••• Messewelten BackStage: Nachwuchs backt mit Profis Für einige Auszubildende wird die iba zu einem besonderen Erlebnis. Bei den „BackStage Young Talent Days“ (14. bis 16. September) erwartet sie ein Aktions- programm. Gemeinsam unternehmen sie eine Tour über die iba, kreieren in einem Kreativworkshop mit führenden Persön- lichkeiten aus dem Bäckerhandwerk neue Produktzusammenstellungen und stellen bei der „BackStage Challenge“ im Team ihre neu erworbenen Kenntnisse unter Beweis. Den Besten winkt dabei der „BackStage Award“. „Die ‚BackStage Young Talent Days’ sollen unserem Nach- wuchs die Vielfalt des Bäckerhandwerks näherbringen“, sagt Michael Wippler, Präsident des Zentralverbandes des Deutschen Bäckerhandwerks. iba crowns masters of the universe The best bakers from twelve na- tions will compete in a bake-off at the iba-UIBC-Cup of Bakers in Mu- nich in order to win the gold med- al and gain worldwide recogni- tion. They will be facing a universal challenge in hall B3 of iba baking in show bakeries made out of glass. The award ceremony will be held on Monday, 17 Sep- tember. The countdown for the iba-UICB- CUP of Bakers has started. The re- spective associations have select- ed their candidates to participate in the international competition of bakers, and they are ready to go. Twelve nations are performing in teams of two at the iba, taking place from 15 to 20 September on the trade fair grounds in Munich. Participants are the best bakers from China, Germany, France, Japan, Korea, the Netherlands, Norway, Peru, Russia, Spain, Tur- key and the USA. “We are practic- ing very hard for this, it is a major event that I am very much look- ing forward to,” says Daniel Plum who is competing for Germany to- gether with Maximilian Raisch for the gold medal. The iba-UIBC-Cup of Bakers takes place every three years and sets no limit to the creativity or the richness of ideas of the competi- tors: “Universe” is the theme of this year. In accordance with that, the participants make breads, cookies, party and Danish pas- tries as well as a baked show- piece. They will be given only a small amount of time for these challenging tasks. The competi- tions take place Saturday, Sunday and Monday (15 to 17 September) at 9:30 am in the fully equipped show bakeries in hall B3. Every day, four teams will be facing each other. There will be a first evalua- tion in the iba-Forum by the jury at 1:00 pm and all baked goods will have to be finished by 4:00 pm. Then, the final judgment will take place. A competitor from Japan at the iba-UIBC-Cup of Bakers in Munich Photo: GHM The Automatic Systems for the Management of Dough Rest Process in the Tank allows the integration of all the Automated Mixing Solutions produced by SIGMA with a System where a six-axis robot manages the dough rest process of the dough in the tank, placing the tanks on one or more shelving that can be located even in a pre-rising prover and/or proofing chamber. The project can be in various configurations being different in size, capacity and hourly production capacity, having the possibility to integrate all SIGMA standards machines, in different types and sizes. The new automatic Carousel, that can be made of various personalized stationings, has been projected to face high productivity needs. Thanks to its versatility, it can include: a station of ingredients loading, one or more dough stationings with a mixer (with one or double spiral) and a resting bowls exit and a discharging stationing with a lifter. The spiral mixers with bottom bowl discharge enable the dough discharge directly on a conveyor belt or into removable bowl. This device makes them very versatile and enables them to be used in all the dough processes. In this way any problems of handling and of the lay-out of the production processes can be solved. The new Removable Bowl Industrial Mixers double or single spiral of VE TAURO series machines are suitable for high production lines, for applications which demand high performance and great professionalism. Able to perform 4-5 doughs/hr with a single spiral or 8-10 doughs/hr with the double spiral are ideal for baking doughs. They provide significant increase in development process, due to the excellent refining and oxygenation of the dough. The engines ranging from 25kw to 50kw,depending on the models, provide a large power reserve and ensure the torque required in the most demanding situations. Supplying Mixing Solutions >>> >>> >>> >>> >>> >>> www.sigmasrl.com Sigma Srl - Via Artigianato, 85 - 25030 Torbole Casaglia (BS) - Italy Tel. +39 030 2650488/479 - Fax +39 030 2650143 - info@sigmasrl.com >>> >>> STAND A1.371