Spiromatic at IBIE 2025 – Let’s Meet!
📅 September 13-17 2025
📍 Las Vegas NV – West Hall, Booth 4376
Handle. Ferment. Automate.
Smart automation and ingredient handling for the bakery of tomorrow.
Doughs are lost due to inaccurate or inconsistent scaling. Production lines run below capacity. And expectations for efficiency and sustainability keep rising.
At IBIE Baking Expo™ 2025 in Las Vegas, we’ll show you how to solve those challenges. No generic solutions, just tailor-made simulations based on your own production environment.
Handle
Learn how to manage dry and liquid ingredients with greater accuracy, hygiene, and consistency across your entire line.
Ferment
Discover how to scale up sourdough/sponge production with full control and zero compromise on taste or quality.
Automate
Experience how smart automation improves traceability, reduces manual labor and errors, and boosts your ROI.
Discover the future of ingredient handling and schedule a meeting with our Experts at IBIE 2025. Today.
Join us at booth 4376, West Hall, from September 13-17, 2025 at IBIE, Baking Expo™ in Las Vegas.
Unable to attend IBIE but want to learn more? Get in touch!
Innovating through crisis at Richelieu Foods
In the spring of 2020, Richelieu Foods began installing a new pizza crust production line at their Wheeling, Illinois facility—just as the Covid-19 pandemic struck. Undeterred, the team moved forward with remote support from suppliers, developing new in-house expertise and partnering with Spiromatic to implement an advanced ingredient handling and dosing system. The project aimed to boost innovation and reduce reliance on standard crusts in the U.S. market.
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Modernization of Jules Destrooper
The legendary Belgian biscuit maker Jules Destrooper has moved the production lines from the original site to the company’s larger facility in Ieper. The merger included an ambitious project to modernize and automate the ingredient handling and mixing processes.
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La Lorraine takes the lead in sourdough baking
With a production process developed in collaboration with Spiromatic, the Belgian bakery group La Lorraine has taken the lead in developing 100% sourdough baking on an industrial scale. It is a response to the increasingly demanding consumer landscape and a revolution for the industry.
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