Content index:

1. Beroven debuts at IBA 2025 with a renewed identity
2. A rebrand backed by industrial strategy
   • The technologies we introduced
3. Düsseldorf as a launchpad
4. Market trends 2025
   • Beroven followup’s
     

Beroven debuts at IBA 2025 with a renewed identity and a clear purpose: Transforming industrial baking through thermal intelligence

DÜSSELDORF – MAY 2025

Düsseldorf as a launchpad

With over 983 exhibitors and attendees from 150+ countries, IBA 2025 in Düsseldorf exceeded expectations. Beroven used the opportunity to reconnect with clients from our legacy phase and forge new international partnerships—bringing together deep industry know-how and the resources of the new group.

At our first public appearance under the Beroven name, we made our presence known at IBA 2025—the world’s leading trade fair for the bakery sector. In a context increasingly driven by energy efficiency, automation, and traceability, Beroven presented more than just equipment. We introduced a new way of thinking about industrial baking—one built on data, simulation, and thermal precision.

A rebrand backed by industrial strategy

Our time at IBA wasn’t simply about showcasing machines—it marked the launch of a brand with technical heritage and global ambition, redefining how major manufacturers approach heat and baking.

“We didn’t just launch a new name. We presented a more precise, scientific, and scalable way to understand heat.”
— Beroven Team

From experience to predictive control:

Backed by the technological ecosystem of the Heimsall Group, Beroven offers the industrial baking sector a comprehensive approach based on thermal precision, modular process design, and large-scale energy efficiency. It’s not just about building ovens — it’s about mastering the entire baking process.

• Thermal simulation as a design foundation
  With deep expertise in thermal engineering, Beroven can model product behavior throughout the baking cycle: internal temperature, moisture loss, crust formation, and zone-specific power requirements. These calculations enable the development of customized solutions based on actual geometries and industrial conditions.
• Adaptive recipes and predictive logic
  Leveraging Heimsall’s automation know-how, Beroven supports recipe development that adjusts to each product type, enhancing consistency, reducing waste, and improving energy usage.
• Pre-production thermal validation
  Clients benefit from in-house simulation tools that validate baking curves, thermal sizing, and energy distribution before manufacturing begins — simplifying technical decisions and reducing risk.
• Modular solutions by product category
  Beroven structures its offering around key industrial segments — such as sandwich bread, laminated dough, dry baked goods, soft rolls, precooked loaves, and more — guiding each customer in configuring the optimal thermal setup. Every project integrates Heimsall’s capabilities in automation, sensor networks, energy management, and real-time process control.

Market trends confirmed and already part of our DNA

IBA validated the direction of the baking industry:

• Fully automated baking processes with predictive control
• Hybrid ovens and multi-zone systems with energy recovery
• Energy reduction without compromising product quality
• Modular systems for clean label, vegan, and gluten-free doughs
• Healthy, baked snack formats as a key growth axis
• Real-time digital traceability via sensors, analytics, and dashboards

At Beroven, we don’t follow trends—we integrate them from day one.

A new brand with experience and clarity

This debut under our new name made one thing clear: Beroven doesn’t sell ovens.
We partner with producers who want to transform baking through logic, engineering, and long-term vision.

“Baking doesn’t begin when you fire up the oven.
It begins when you understand your product.”