Zeppelin Systems is set to present its expertise in food plant engineering at iba 2025, the premier trade fair for the bakery, confectionery, and snack industries. This year, the company will highlight its Triple Plus concept, focusing on three critical areas: reducing costs, saving time, and conserving resources.

The DymoMix system has long been recognized for its ability to streamline dough production. By eliminating batch mixing, it significantly reduces processing time, increases throughput, and enhances dough hydration with minimal moisture input. Its robust transmission system ensures energy efficiency, while automated cleaning processes reduce downtime and maintenance efforts. Suitable for batch, continuous, linear, and fermentation processes, the DymoMix operates efficiently at a performance range of 1,000 to 6,000 kg/h.

The Codos continuous mixing and kneading system stands out for its versatility, allowing for quick recipe changes and optimized ingredient integration. Multiple loading points prevent over-kneading and ensure even distribution of sensitive ingredients like chocolate chips. With an innovative drive concept and intelligent data monitoring, the Codos system improves energy efficiency and reduces waste. Its compact, closed design minimizes dust and dough leakage, further cutting cleaning time and operational costs.

Zeppelin Systems’ fermentation equipment ensures reproducible results across all pre-dough and sourdough processes. Advanced sensor technology and adaptive control loops enhance production efficiency while reducing water consumption. The system’s modular design allows for future expansion, making it a cost-effective solution for long-term production growth.

The Codos system continuously doses, mixes and kneads solid and liquid components.

Gentle raw material wetting with the DymoMix.

Fermentation plant – a modular system