From 18 to 22 May 2025 Bartom took part in iba, the world’s leading trade fair for the bakery, confectionery and snack industries. At the fair it presented a complete industrial line: the Suprema enrobing machine with chocolate curtain and integrated decorator, combined with two cooling tunnel modules. Everything is made of food-grade stainless steel, with PLC control and a 1500 mm belt.
Every two years iba brings together the entire bakery, confectionery and snack supply chain. The focus is on production technologies, raw materials, packaging and hygiene. Since 1949 it has been the meeting point where artisan producers and large industrial groups from around the world discover the innovations that will shape the sector in the years ahead.
For the 2025 edition the fair moved from Munich to Düsseldorf, and Bartom chose to be there with a plant designed for industrial production. The aim was to show live how the company’s experience in building tailor-made machines translates into a complete enrobing line that is reliable and ready for high volumes.
Suprema: the enrobing machine for industrial plants
The star of the stand was the Suprema enrobing machine, in the version with a 1500 mm belt, the width designed for high-capacity industrial plants.
Suprema is designed for full or partial enrobing of biscuits, snacks, bakery products and seasonal specialities. At the heart of the machine is the chocolate curtain, which covers the product with an even coating across the entire belt width. On a 1500 mm belt evenness is crucial, because every piece, from the centre to the edges, must leave the machine with the same thickness and finish.
The integrated decorator completes the enrobing machine and allows in-line decoration, such as chocolate drizzling, without a separate machine. Enrobing and decoration happen in a single pass, with a smaller footprint and a continuous product flow.
Two cooling tunnel modules
Two cooling tunnel modules were connected to the enrobing machine to complete the process. Cooling is the stage that sets the coating and defines its final appearance: the chocolate’s gloss, texture and stability depend on controlled, gradual cooling.
The modular tunnel design allows the cooling length to be sized to the product and the capacity the customer needs. Modules can be added to increase output or adapt the line to new products. The result on display at the fair was a complete line, from enrobing to a cooled finished product ready for packaging.
Food-grade stainless steel and hygienic design
The entire plant presented at iba was made entirely of food-grade stainless steel. This choice meets the confectionery industry’s most pressing needs: food safety, ease of cleaning and durability.
Smooth surfaces, rounded joints and the absence of dead zones reduce product build-up and simplify sanitation. The robust structure ensures stability and precision even in the continuous operation typical of industrial plants, which often run over multiple shifts.
PLC control for simple, precise management
The whole line, from the enrobing machine to the cooling tunnel, is managed by a PLC control system. The main process parameters, such as belt speed, chocolate flow, temperatures and cooling, are adjusted from the operator panel. This keeps production consistent and repeatable, batch after batch.
Managing the plant as a single system means the different sections of the line are naturally coordinated. Operators work more easily and the risk of errors or downtime is reduced.
Five days of meetings and discussion
For Bartom, iba 2025 was above all an opportunity to meet people. The stand welcomed long-standing customers, new contacts and visitors from many countries, keen to see the Suprema in operation and to discuss their own production projects.
Many conversations focused on the same needs that drive the development of Bartom machines: increasing capacity without compromising quality, reducing cleaning and changeover times, simplifying line management and ensuring ever higher hygiene standards.
The feedback we received confirms the direction we have taken: tailor-made plants, built to last and designed to integrate into complete lines. From chocolate tempering to enrobing, from decoration to cooling and product conveying, Bartom can support the customer at every stage of the process
Thank you for visiting us
We would like to thank all the visitors, customers and partners who came to our stand in Düsseldorf. iba 2025 was a valuable opportunity to share our work and gather new ideas for future projects.
If you could not meet us at the fair, or if you would like to learn more about the Suprema enrobing machine and Bartom lines, contact our team and together we will find the best solution for your production.
Bartom – Gruppo Dal Cin
Via Strà 175, 37030 Colognola ai Colli (VR)
Tel. +39 045 992969 – info@gruppodalcin.it