Spiromatic

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

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.

The gluten-free bakery market will likely be worth $13 billion 2030.For industrial bakeries, that growth brings exciting...
02/09/2026

The gluten-free bakery market will likely be worth $13 billion 2030.

For industrial bakeries, that growth brings exciting opportunities to expand portfolios. More recipes mean more ingredients and more frequent changeovers. So make sure your dough room can grow with that complexity. Think flexible recipe management, precise dosing, batch-level traceability and process data that helps you keep quality consistent across products and production runs.

💡 Discover more trends shaping dough production in our Production Study 2026: http://www.spiromatic.com

Manual weighing seems like a simple task. But are you sure the right ingredient, quantity and recipe come together every...
28/08/2026

Manual weighing seems like a simple task. But are you sure the right ingredient, quantity and recipe come together every time? And does the line operator really have time to interrupt production to prepare the next ingredients?

At Spiromatic, we can move this process away from the production line into a dedicated Ingredient Weighing Room. Where operators identify each ingredient by scanning its barcode and weigh the required quantity on a scale connected directly to the Spiromatic automation system. The system knows which ingredient is required, for which recipe, in which quantity and within which tolerance and only validates the weighing when it is correct. The weighed ingredients are placed in dedicated trays, identified by barcode or RFID, and grouped on a trolley for a specific mixer, dosing point or production line. Each tray is tracked and scanned until the ingredient enters the process, ensuring full traceability. The system can also communicate with the your ERP or WMS.

💡 The result? Accurate weighing, full traceability and less interruption for line operators.

Let's talk. www.spiromatic.com

☀️ Europe felt like an oven this summer. But your flour doesn’t have to. Prolonged hot weather can significantly raise f...
25/08/2026

☀️ Europe felt like an oven this summer. But your flour doesn’t have to.

Prolonged hot weather can significantly raise flour temperatures inside silos, resulting in:
- Faster and less predictable fermentation
- Warm, sticky dough that becomes harder to process
- Less consistent dough development from batch to batch
- Poorer behaviour during dividing, sheeting and forming
- Serious processing issues with laminated and pastry doughs
- More recipe corrections using chilled water or ice
- Variations in dough consistency and finished product quality
- More waste and potentially lower line efficiency

What can you do?
1. Insulate: insulated GRP silos help protect flour from outside temperature fluctuations.
2. Cool the flour itself: Spirocool cools flour progressively during conveying through double-walled tubes using recirculating chilled water or glycol. This allows you to achieve accurately controlled flour temperatures, with cooling of up to 20°C and throughputs of up to 3,000 kg/h. Cooled flour can also be buffered centrally and distributed to multiple dosing points, while an integrated dry-air generator ensures condensation-free operation. Do you need it even cooler? Spirox cools batches of flour using freezing CO2.
3. Cool with water: chilled process water or ice can compensate for warmer flour, but especially ice can affect dough quality and add recipe complexity.

☀️ You can't control the summer weather. But you can control your flour temperature.

👉 Curious how insulated storage and flour cooling could improve temperature control in your dough process? Let’s talk.

Ingredient waste in high-volume lines can reach upto 12% or more without precision dosing, a substantial drag on product...
19/08/2026

Ingredient waste in high-volume lines can reach up
to 12% or more without precision dosing, a substantial drag on productivity and margins.

Small deviations add up quickly. Precision doesn't just improve consistency, it helps you get more value from every ingredient that enters your bakery.

As ingredient costs continue to rise, smart ingredient handling has become a competitive advantage.

Curious how leading bakeries are responding? Our latest Production Study 2026 explores the trends shaping the future of dough production.

👉 Download our production study: www.spiromatic.com/en/news/the-2026-dough-production-study

Clean-label pastries for clean girls 💅🥐Call it a trend, but the shift behind it is real. Consumers increasingly choose p...
14/08/2026

Clean-label pastries for clean girls 💅🥐
Call it a trend, but the shift behind it is real. Consumers increasingly choose products with recognizable ingredients, while sourdough, plant-based and specialty formulations keep gaining ground.

For industrial bakeries, that means more recipe diversity and more complex ingredient handling.

💡 Clean label may start with the recipe. Scaling it starts with the right process. Let's talk.

12/08/2026

Skilled operators are hard to find. And their expertise is too valuable to spend on repetitive tasks.

Automated ingredient handling takes care of repeatable processes like weighing, dosing and recipe ex*****on with consistent precision.

That gives experienced operators more time to do what technology can't replace: use their knowledge, judgement and experience to optimize production and safeguard product quality.

At Bäckerei papperts, automation helps combine exactly that human craftsmanship with industrial-scale production.
Let's talk.

Whether you produce bread, pizza, croissants, biscuits, wafers, snacks or confectionery, getting ingredients to the righ...
07/08/2026

Whether you produce bread, pizza, croissants, biscuits, wafers, snacks or confectionery, getting ingredients to the right place, in the right condition, at the right time makes all the difference.

That's why we design fit-for-purpose ingredient handling systems tailored to each production environment:
🥖 Flour storage, fermentation, cooling, conveying, dosing and recipe management for consistent bread, pizza and pastry production.
🍪 Accurate handling and dosing of flour, sugar, cocoa and other ingredients for repeatable quality at high production volumes.
🍬 Hygienic handling of sugar, cocoa, milk powders and micro-ingredients with full traceability.

From analysis and testing to engineering, automation, installation and lifetime service support, every solution is tailored to your production process.

Let's talk.

17% less flour waste in one industrial pizza line. It's possible. Precision dosing is no longer a detail. It directly im...
06/08/2026

17% less flour waste in one industrial pizza line. It's possible. Precision dosing is no longer a detail. It directly impacts product quality, ingredient efficiency, and cost control.

As recipes become more complex, every gram matters.

In our 2026 Production Study, we explore why ingredient handling is becoming a strategic control point in modern dough production.

👉 Read our production study: www.spiromatic.com/en/news/the-2026-dough-production-study

28/07/2026

Hiring: After Sales Engineer.
Behind every baked product, from bread and pizza to croissants, pastries, waffles and biscuits, is a production process full of engineering challenges. Pneumatic conveying. Precision dosing. Fermentation. Automation. Every bakery has its own process, every solution is different.

As an After Sales Engineer at Spiromatic, you'll engineer tailor-made solutions for some of Europe's leading industrial bakeries, combining technical expertise with direct customer contact.

👉 www.spiromatic.com/nl/jobs/technical-sales-engineer

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Nazareth
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