Visit Spiromatic at Interpack 2026
📅 7–13 May 2026
📍 Messe Düsseldorf: Hall 3, Stand D73
Ingredient handling: the part that's planned last, but can't afford to be
In many production facilities, ingredient handling is the final piece of the puzzle. The line is installed, the packaging is in place. And then comes the question of how to get the right ingredients to the right place, in the right quantities, at the right time.
By that point, the factory is almost fully set up. And retrofitting a proper ingredient handling system into an existing layout costs significantly more than designing it in from the start.
Spiromatic specializes in exactly this challenge. At Interpack 2026, we show you what the right approach looks like. In practice, on a live simulation.
Automate. Rework. Ferment.
No standard solutions. Only smart, tailored demonstrations.
Automate
Reduce human error, cut labour costs, improve accuracy and traceability. We show how smart automation, from silo to mixer, increases your output, maximizes ROI, and integrates into your existing setup at any stage of build-out.
Rework
Waste isn't a loss, it's a missed opportunity. Discover how our rework solutions recover usable dough, reduce raw material consumption, and generate savings of up to €175,000 per year per line. Designed to fit into real production environments, not ideal ones.
Ferment
Scale your sourdough process without compromising taste, texture or tradition. Gain full control over time, temperature and fermentation parameters, and eliminate the need for chemical additives. Whether you're scaling up an artisanal recipe or managing large-batch production, we help you bridge the gap.
Hear it from Bäckerei Pappert
At our stand, you can watch a short interview with Bäckerei Pappert, a German bakery client that has scaled its production while preserving the artisanal quality their customers expect. Their experience brings the challenge to life better than any brochure could.
Something extra on 11 May
Visiting on 11 May? We'll be serving Belgian beer and bites at the stand. Come for a taste, stay for the conversation. Our team will be there to talk through your specific production challenges.
Interested?
📅 Schedule a meeting with our team:
Can't make it to Interpack but want to learn more?
Use cases
Creating the most efficient baguette bakery
One of the most efficient baguette bakeries in the world is in Mouscron, Belgium. This recent €35 million investment by bakery group Diversi Foods achieves a remarkable overall equipment effectiveness rate of more than 90% thanks to a smart plant and process design with state-of-the-art equipment.
More info
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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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.
More info