Are you in the business of tortillas, naan, lavash, or any other kind of flatbread? Then, there’s one event that absolutely belongs on your radar this year: IBIE 2025, the International Baking Industry Exposition, happening September 13–17 in Las Vegas, Nevada. As a baker with a deep appreciation for both tradition and technology, I can tell you firsthand: there’s no better place to get the full picture (or, should I say, the full round) of where flatbread processing is headed.
I’ll be on the lookout for all things tortilla and flatbread processing. That means more than just a walk-through of machines and mixers. With consumer demand for authentic, high-quality flatbreads on the rise, this will be a hot topic during the show, where modern production meets centuries-old culinary culture.
Fun With Flatbread
Expect to see the latest high-speed sheeters, proofing tunnels, and oven innovations, which are all designed to maintain artisanal quality while scaling for large-volume production. I’m particularly interested in seeing how new thermal profiling technologies are helping bakeries nail that perfect bake on tortillas without compromising softness or flexibility. (Because no one wants a cracking wrap, right?)
Beyond the tech, there’s a lot to learn from the hands that shape these breads. Live demos and technical sessions will cover a range of topics, from dough hydration levels to multi-grain layering techniques. I’ve picked up tips at past IBIEs to help improve yield and consistency, which can help save some serious dough. Plus, where else can you compare flour treatments, witness real-time lamination techniques, and sample next-gen gluten-free flatbreads, all under one roof?
IBIE isn’t just a show; it’s a proving ground for the baking world. If your business touches tortillas, rotis, pitas, or beyond, you owe it to your operation to be there. So, come roll with the pros in Vegas this September 13–17. Bring your questions, your curiosity, and maybe a little extra room in your carry-on (flatbread samples have a way of stacking up). See you at the show!
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About the Author Mark Floerke is a bakery application scientist and accomplished pastry chef. He began his 50 year career with an apprenticeship in Germany as a pastry chef, and went on to work for retail bakeries, restaurants, resorts, and commercial commissaries. Mark has experience with product development and ingredient research, and has mentored future professionals as a baking instructor. He is a part of BAKERpedia’s BAKERin program and is the BAKED in Science Podcast Host. |
