IBIE - 2016 Show Daily, Monday - 30

Showcase BISCUIT PACKAGING SYSTEM CARTON, CASE AND TRAY LOADING Bosch introduces its biscuit on edge packaging system for the efficient and flexible packaging of biscuits and crackers in slug packs. The modular system consists of a loader, a transfer unit, a feeder and the Pack 301 LS horizontal flow wrapper. The Pack 301 LS has been developed as an addition to the Pack Series of horizontal flow wrappers, which range from entry level, handfed machines to fully automated solutions. It is designed to help manufacturers meet the increasing market demand for biscuit wrapping together with premium product quality. Web www.boschpackaging.com; Booth No. 10305 INLINE CHECK SIEVE Bühler's inline check sieve removes foreign matter with maximum reliability from powders and granular products. Due to its pressure proof design, the check sieve can be incorporated directly in a pneumatic conveying line. The new tangential inlet without screw prevents product from accumulating in the inlet. A bayonet catch that can easily be opened without a tool and a guide rail ensure quick and easy access to the screen and rotor. It takes no more than 30 seconds for a machine inspection or a screen change. Web www.buhlergroup.com; Booth No. 9336 SLIM WRAPPER The Slim wrapper by Cavanna Packaging Group is only 2 meters long and about 1 meter wide. It allows you to combine two parallel machines with a single-sided operator at a distance of only 480 mm, with the same amount of space. It is easy to integrate with the "robotic" island as primary and secondary wrapping. This wrapper machine can reach more than 1,000-packs per minute depending on the characteristics of the product to be wrapped and of the wrapping material being used. Web www.cavanna.com; Booth No. 10501 A L MEDIA P R O VI DER BE IN THE KNOW AT THE SHOW OFFIC I With a more simplified technology, the BluePrint Automation (BPA) carton, tray and case loading solution is easier than ever to operate. By using the BPA Delta with vision solution, plants eliminate race-trak collation and potential jam points, increasing efficiency of the line. Additionally, the vision system provides a built in product inspection detecting double wraps, bad product sizes and more. Picking un-oriented product and reducing floor space, this solution is ideal for bags, pouches, cereal and nutritional bars, and other flow wrapped products. Web www.bpa-flexolutions.com; Booth No. 4134 IB IE 2016 ;IPGSQIXS.'.*;MXLQSVII\LMFMXSVWQSVIEXXIRHIIWQSVIWLS[JIEXYVIWERHQSVIIHYGEXMSREP WIWWMSRWXLERIZIVFIJSVI]SYRIIHXSFIMRXLIORS[&WXLISǽGMEPQIHMETVSZMHIVJSVXLI.'.* SWPERH5YFPMWLMRKLEWGVIEXIHWIZIVEPZEPYEFPIMRJSVQEXMSRVIWSYVGIWXSIRWYVI]SYEVIERMRJSVQIH GSRRIGXIHERHIǽGMIRXEXXIRHII'ISRXLIPSSOSYXJSVXLISǽGMEPQIHMETVSHYGXWERHLEZIEKVIEX.'.* O F F I C I A L S H O W D I R E C TO RY * Pre-Show Guide * 4ǽGMEPLS[)MVIGXSV] * .RRSZEXMSRLS[GEWI Monday IBIE Interactions TODAY 8:00 a.m. - 5:00 p.m. Registration All Together * 2SFMPI&TT Now AIB Technical Track 8:30 a.m. - 9:30 Adapting Recipesa.m. into Formulas 8:30 a.m. - noon AIB in Spanish (3 parts) 9:45 a.m. - 10:45 a.m. Changing Flour Quality 11:00 a.m. - noon Food Protection (Panel) Retail & Food Service 8:30 a.m. - 9:30 a.m. Track Online Bakery Sales www.bakingexp 30 * IBIE * * [[[.'.*GSQ Monday, October 10, 2016 Where the Industry Unites ® Sosland Publishing - Ofﬁcial Media Provider OCTOBER 7, 2013 Welcome to 'the most exciting show in the bakin g industry' 8:30 a.m. - 11:30 Starting a Bakery a.m. Business 9:45 a.m. - 10:45 a.m. Organize Your Bakery for Profit 11:00 a.m. - noon What Do Customers Really Want? Business Management 8:30 a.m. - 9:30 a.m. & Marketing Driving Restaurant Sales 9:45 a.m. - 10:45 a.m. Legislative and Regulatory Issues 11 a.m. - noon Sweeteners IBIE 2013 Committee marking the opening Chairman Mike Beaty (holding scissors, left) and of the trade show incoming Chairman Sunday morning. Mike Following the ribbon Cornelis cut the ribbon, mony Sunday morning, cutting-cere- success, so our biggest challenge a wave of attendees flooded tional, the through the main was following up on that," Mr. Beaty (RBA), the Retail Bakers of America entrance shaking said. "What do you Tortilla Industry hands do differently to AssociaCommittee members. with IBIE at least stay on tion, the American that same level?" Bakers Associagoers had just listened These showBecause the committee, tion (ABA) and BEMA. to a rousing its supwelcome from He thanked the IBIE Committee port groups and show management show sponsors - Chairman Mike ABA, BEMA and Beaty, who greeted have gone through several show RBA - who he the hundreds of cycles, the planning people process is much noted were "instrumental in bringing enter what he referred waiting to simpler and in new show features, to as "the thinking, allows outside-the-box competitions, most exciting trade demonstrations 9:45 a.m. - 10:45 he noted. show in the and a cutting-edge baking industry. Resistant Starch a.m. Innovation is at education program." "This is the largest, year's IBIE, and eventhe heart of this Mr. Cornelis made most comprebefore the show 11:00 a.m. - noon hensive and most come to international a special welimportant baking opened, attendees took a sneak Innovation with Ancient visitors. peek committee industry show in Grains made a concerted "Our the country this at developments awaiting them year," he said. on effort the show floor by Hands-On Cake viewing the 48 In- to welcome international buyers 8:00 a.m. - noon& Pastry Decorating IBIE's exhibit floor novation Showcase and make their visit is about 20% posters Buttercream Start larger than the Central Grand Concourse. lining the and effective as to IBIE as efficient to Finish possible," "More suppliers previous show. "In conjunction Mr. Beaty described he added. means more innoCake Sculpture with with our partner, IBIE as a vations, more new Internal Structure technologies and Sosland Publishing," incoming IBIE ing show, noting that he expects buymore solutions that many Chairman Mike Cornelis said, "IBIE companies will be issuing purchasing help not just other are designed to premiers the Innovation Chocolate, Truffles orders based on and Pralines wholesale bakers the technology they Showcase - see like me but also at this show. retail bakers, torti- our center for high-tech innovation." 10:00 a.m. - noon lla producers, foodservice Professional development As he prepares to Fondant Decorations plan IBIE 2016, professionals, in-store also Mr. Cornelis bakeries and others takes center stage at IBIE. Th said that he has e exin the grain-based been panded education 7:00 p.m. - 9:00 program includes awed by the response to the educaBlown Sugar p.m. who want to stay foods industry more than 75 sessions. The program tional program and thinks it will sumer demands abreast of con- covers "just about likely be even bigger in and Modeling with Chocolate three years. The best practices," Mr. the industry's industry for all every aspect of the incoming chairman also said professional skills Beaty declared. and excited to After the opening experience levels, Intro to Isomalt: Sugar have the Cake Boss, he was " Mr. ceremony, Mr. Beaty noted that Buddy He attributed successBeaty said. Valastro, at the show. Bobbles and BottlesBling, planning this event of the educa"I think he had been both a thrill and a chal- tional program to co-chairs Dennis the show and will come back loves Amoretti Demo Theatre lenge. "The 2010 in three Gunnell and Lynn show was such Schurman, along years and wow the crowds again," Demonstrations a with program Mr. 11 a.m. - 4 p.m. partners AIB Interna- Cornelis concluded. - Shane Whitaker Ingredient Trends & Formulations 8:30 a.m. - 9:30 a.m. The State of Bread * .'.*8SHE]LS[)EMPMIW o.org VISIT SOSLAND AT BOOTH #4612 http://www.bpa-flexolutions.com http://www.boschpackaging.com http://www.buhlergroup.com http://www.cavanna.com http://www.bakingexpo.org http://www.ibie2016.com

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