Spiromatic

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Spiromatic Automated solutions for ingredient storage, ingredient handling and dough creation

Storing flour, sugar or other bulk ingredients outdoors? Your silo has to deal with more than just storage. Heat, changi...
09/10/2026

Storing flour, sugar or other bulk ingredients outdoors? Your silo has to deal with more than just storage. Heat, changing weather conditions and condensation can affect how ingredients behave inside a silo, contributing to buildup, lump formation and inconsistent flow.

That’s where GRP silos make a difference. Their composite construction offers very low heat conduction, while smooth, seamless inner walls and a 70° cone support clean, consistent mass flow. For ingredients such as sugar or salt, insulated double-walled versions provide additional protection.

The result? Reliable outdoor storage with less maintenance and ingredients that keep moving as they should.

At PACK EXPO, our Spiromatic experts will be happy to show you why we’ve been engineering them for decades.

📍 Booth S-4025 - McCormick Place, Chicago
📅 October 18 - 21

06/10/2026

🌾 Fibremaxxing, a trend focused on getting more fibre into your daily diet. Fibre-rich breads, biscuits and baked products are gaining ground as manufacturers respond to changing consumer preferences. But increasing fibre content can also change how ingredients behave throughout the production process.

Different fibres come with different bulk densities, flow characteristics and water absorption. This can affect storage, conveying, dosing, hydration and mixing, and may require adjustments throughout the ingredient handling process.

💡 That’s why testing matters. At Spiromatic, we help customers evaluate how new ingredients behave in practice and engineer the complete ingredient journey, from storage and conveying to accurate dosing and hydration.

Your line is ready. Is your ingredient handling ready too?Find Spiromatic at PACK EXPO at Stand 4025.📍 McCormick Place, ...
29/09/2026

Your line is ready. Is your ingredient handling ready too?
Find Spiromatic at PACK EXPO at Stand 4025.
📍 McCormick Place,
📅 October 18 - 21, 2026

While you’re exploring the latest in packaging, come talk to us about what happens upstream: GRP storage, ingredient handling, dosing and fermentation.

Register now for PACK EXPO: www.spiromatic.com/us/news/spiromatic-at-pack-expo

25/09/2026

More than 60 years ago, Spiromatic began by building silos, solutions for ingredient storage and conveying. And while these silos show that those roots are still very much part of who we are, our story has grown far beyond.

Today, we engineer complete ingredient handling and dough production systems: from storage and conveying to dosing, automation, fermentation and process control.

But every once in a while, four freshly finished silos are a nice reminder of where it all began.

Minor ingredients, specialty powders and lower-volume raw materials are often supplied in bags, making manual bag tippin...
23/09/2026

Minor ingredients, specialty powders and lower-volume raw materials are often supplied in bags, making manual bag tipping a necessary part of many food production processes.

But manual doesn't have to mean uncontrolled. With an integrated Spiromatic bag tipping station, the operator introduces the ingredient manually, while the system takes care of what happens next:
- automatic transfer into the downstream conveying process
- controlled routing towards the correct destination
- integration with recipes and production sequences
- improved ingredient traceability and process control
- screening or foreign-body protection where required
- integrated dust extract

Once the ingredient enters the system, it becomes part of the same controlled process flow as ingredients coming from bulk storage.

💡 Automation doesn't necessarily mean eliminating every manual step. Sometimes it means making those manual steps an intelligent part of the process. Let's tal

Sourdough is scaling. Fast. The market is expected to grow from $3.5 billion to $6.3+ billion by 2033. How to scale your...
17/09/2026

Sourdough is scaling. Fast. The market is expected to grow from $3.5 billion to $6.3+ billion by 2033. How to scale your process? Let's talk.
www.spiromatic.com

14/09/2026

💨 What can you do against airborne dust from opening and emptying bags of flour, starches, sugars and other fine powders? Without proper extraction, fine powder can spread across the production floor and affect housekeeping and the operator’s working environment.

That’s why Spiromatic bag tipping stations can be equipped with local dust extraction, capturing airborne particles directly at the source.

A small part of the ingredient handling process that can make a big difference on the production floor.

Let's talk.

🚀Join Spiromatic as a Mechanical Engineer! 🚀Are you passionate about mechanical engineering and eager to work on innovat...
10/09/2026

🚀Join Spiromatic as a Mechanical Engineer! 🚀

Are you passionate about mechanical engineering and eager to work on innovative, international projects? At Spiromatic, we’re looking for a Mechanical Engineer who wants to turn technical concepts into high-quality installations for the food processing industry.

🔧 What will you do?
✅ Design and develop mechanical components and installations
✅ Translate customer requirements into smart and reliable technical solutions
✅ Work closely with project engineering, production, automation and other teams
✅ Follow your designs from engineering through production and installation
✅ Contribute to the continuous improvement of our products and engineering processes

Ready to put your technical expertise into practice and see your designs come to life in an international, hands-on environment?

Flour, sugar, starch, cocoa powder, milk powder or more challenging specialty ingredients can all behave very differentl...
09/09/2026

Flour, sugar, starch, cocoa powder, milk powder or more challenging specialty ingredients can all behave very differently during storage and conveying. So why should we convey them the same way?

🔬 In our in-house R&D lab, we can analyse and test relevant physical properties of powders and bulk ingredients, such as bulk density, particle characteristics, flow behaviour and other parameters that influence how a product reacts during handling and transport.

These insights help us assess how an ingredient is likely to behave in different conveying systems and support the selection and configuration of the most suitable technology for the application. Because different conveying principles can affect product integrity and segregation, conveying stability and reliability, dust generation and product losses, energy consumption, and system sizing and process performance. Especially when working with unfamiliar, sensitive or difficult-to-handle ingredients, testing first can prevent expensive assumptions later.

Engineering starts with understanding the ingredient itself. Let's talk. www.spiromatic.com

04/09/2026

🍪 Since 1986, Jules Destrooper Biscuiterie has been making pure butter biscuits, crisp waffles and chocolate petit fours. Products built on recipes, craftsmanship and a taste people have known for decades.

As demand grew, so did production. Over the years, the site evolved with temporary DIY-solutions, until production capacity and inefficient product flow reached its limits.

Together, we redesigned the production process within the existing site. New silos, weighing hoppers, kneaders, faster ingredient transport and automation now bring more control, traceability and capacity to the process.

But what matters most? The recipes and quality that made Destrooper Olivier what it is today remain at the heart of production. Recipes deserve to grow without losing what made them special in the first place.

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Karreweg 1
Nazareth
9810

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