SPECIAL NEWS

IBA muenchen:

THE SECRET OF SUCCESS

Alessandro Galletti is the Area Manager of IBL srl. IBL is an Italian Company focusing on equipment for bakery and confectionery. Alessandro, good afternoon.

Good afternoon, we are IBL, we are based in Verona and we make the design and the construction of all our machineries and ovens in Verona. We make the machineries and complete lines for many products of the bakery world such as soft biscuits, short biscuits, hard biscuits, cookies, cakes etc. IBL is a young company, family-owned, we are growing so much and we have one important factor in our company which is the father of the owner who has a great experience in the high position of the technical department. We have the possibility to supply all kind of equipment for the biscuit.

Here at the exhibition in IBA

IBL has taken two machines…

One is the line for hard biscuits and the other one is the extruder for salty sticks for aperitif. The biscuits line is composed of the four-roller sheeter, three gauge rollers and the rotary cutter machine. Italian advanced technology and high quality are our prerogatives. We have developed this because we must compete with all the biggest companies, not only Italian, but also German and outside Europe. Some details of these lines are the control of the position of the gap between the rollers that is fully automatic, with its motor moving the rollers to get the required gap and controlled by the measurement on the machine.

This gives the best quality in the world and it is the up-to-date technology that grants the best results for the products of the customer. 

The other machine,

the stick extruder…

Is a very massive machine because the product is very hard dough that must go through a very small die and consequently the pressures developed inside are very high. We are not giving all the secrets here, but this machine makes the wires of stick that are going into the soda baths and are salted and cut and then baked. 

A similar line, not same of this one exposed here, is also the puff pastry line and for this line we have sold already and started up one line for gluten free puff pastry and apart from the appeal of consumers it’s rather difficult because of the absence of gluten in the dough and we have already done it and it is working with success.