Zeppelin Systems is presenting at iba 2025
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© 2025 Zeppelin Systems GmbH
Germany | EN
Germany | EN
Germany | EN
Germany | EN
© 2025 Zeppelin Systems GmbH
Zeppelin Systems is showcasing its industry expertise in food systems at iba, the world’s leading trade fair for the bakery, confectionery and snacks industries. The focus of this year's trade fair participation is a combination of three topics: reducing costs, saving time and conserving resources. We Create Solutions!
When it comes to food plant construction, reducing costs and saving time while conserving resources play a central role. To demonstrate how this aspiration can be achieved with innovative systems, Zeppelin Systems is presenting its Triple Plus concept at the International Bakery Exhibition (iba) in Düsseldorf from May 18 to 22, 2025. At the leading global trade fair for bakery, confectionery and snacks, the experienced plant manufacturer will be presenting its portfolio of smart solutions. “Our DymoMix and Codos systems, as well as our fermentation plants, successfully demonstrate that cost awareness, optimized production times and resource conservation go hand in hand in many production processes,” emphasizes Ingo Pütz, Director Sales Food Plants. “At our stand, visitors can experience first hand how this is put into practice.”
For many years, the DymoMix has delivered impressive results thanks to its instant mixing concept. This eliminates the mixing process in batch operation, significantly shortens batch operating time and allows more dough to be processed compared to conventional systems. However, the DymoMix has another decisive advantage. "The raw materials are wetted very gently and homogeneously. As a result, an excellent, homogeneously hydrated dough is produced with the lowest moisture input," explains Ingo Pütz, Director Sales Food Plants at Zeppelin System. “What's more, the DymoMix is extremely effective and uses little energy thanks to its robust transmission.” The DymoMix can be used in a variety of ways in batch, continuous, linear and fermentation processes and operates in the performance range between 1,000 and 6,000 kg/h (TA135-250). Thanks to its good accessibility, for example, it has a quick-release protective tube and a swivel-mounted construction, the DymoMix is easy to maintain and quick to clean. Automated cleaning in place (CIP) also reduces cleaning times.
The Codos continuous mixing and kneading system can process a wide range of doughs. For many years, its maximum flexibility has been a winning feature, enabling quick recipe changes and significantly reducing costs. A particular highlight are the different loading points along the trough, which allow baked dough, sensitive ingredients (e.g., chocolate chips) and shortening to be added at different times. This prevents, among other things, over-kneading the dough and breaking the sensitive ingredients. However, there are other factors that ensure cost savings in ongoing operation. This optimizes the ratio between footprint and dough throughput, which generally requires less production space. The compact and closed design simultaneously reduces dust formation and prevents dough leakage. This significantly reduces cleaning time. When it comes to energy efficiency, the Codos is also impressive thanks to its new drive concept and intelligent data monitoring. Additionally, a high degree of automation ensures process accuracy and monitoring in a matter of seconds. “This means that all raw material parameters, such as power, temperature or speed, can be manually adjusted depending on the quality of the raw material,” explains Tobias König, Sales Manager Food Plants & Process Machines at Zeppelin Systems. “This allows us to control the process very precisely, reducing possible waste to a minimum.” The well-thought-out maintenance concept also contributes to cost efficiency by avoiding unplanned downtime and reducing maintenance costs.
Fermentation systems from Zeppelin Systems can be used for all pre-doughs (TA >= 200) and sourdoughs (TA >= 210). The plant stands out thanks to its reproducible fermentation results (pH, TTA). This means customers can always rely on receiving a hygienically safe product of consistently high quality. In addition, the optimized and double-walled vessel design ensures higher efficiency and better cooling. The capacity range is between 500 – 4,000 kg/h, and the system can be expanded at a later point. Modern control technology, such as adaptive control loops to avoid bottlenecks, ensures faster production cycles. Thanks to optimized cleaning processes and circulation, water consumption has been reduced even further. “With improved sensor technology and precise dosing, we also ensure that losses in production are minimized,” explains Dr Christian Faber, Senior Sales Manager Starch and Derivates Industry at Zeppelin Systems.
Zeppelin System is presenting a cleverly designed food plant engineering portfolio at the iba trade fair. Technical expertise and in-depth industry knowledge, complemented by innovative automation, are key to the successful implementation of food plants. The advantages are obvious: Reduced operating costs, optimized production times and increased environmental sustainability. This is how companies can be commercially successful and environmentally friendly at the same time. See for yourself and check out Zeppelin Systems in Hall 13 at Stand A35. We look forward to your visit! We create solutions!
Fermentation plant – a modular system for maximum flexibility and perfectly prepared pre- and sourdoughs.
Gentle raw material wetting with the DymoMix.
The Codos system continuously doses, mixes and kneads solid and liquid components.