IBIE 2019
See you there?

Visit us at booth #7469

Complete bakery solutions

Innovative technologies for the bakery industry

We are pleased to once again participate at IBIE in Las Vegas, US. IBIE is said to be the largest global grain-based food industry’s event. We are excited to participate and represent our wide range of process technologies ranging from dough forming to adding value to your product with chocolate decorations or enrobing. 

Aasted is proud to showcase the brand new Alice™ II the next generation of extruding as well as Alice™ High-speed wire cutter that is, even more refined, faster and easier to use. Furthermore, see SuperNova Energy – a temperer that saves up to 80% of energy. Or learn more about the Nielsen Master Enrober – enrobing solution with flexible changeover design.


IBIE 2019

Las Vegas. September 8–11, 2019
Visit us at booth #7469

Brand new bakery highlights!

Stop by our stand to learn more from our specialists

Alice™ II

New Alice™ II depositor and extruder

Alice II provides you with entirely new possibilities for creating the finest and most unique confectionery products. It is built on an innovative concept, that gives more control and freedom while increasing quality.

Alice™ High-speed wire cutter

New Alice™ High-speed wire cutter

The new Alice High-speed wire cutter is an extremely gentle and accurate dedicated wire cut machine for higher capacities, both in terms of a number of cuts per minute, extrusion capacity and working width.

Also displayed at IBIE 2019

SuperNova Energy Temper

The SuperNova Energy provides you significant energy savings whilst enhancing your production quality. In patented methods the machines temper masses in an innovative and efficient manner.

Nielsen Master Enrober

The Nielsen Master enrober provides you an accurate and efficient chocolate coating for any type of product. It delivers reliability and accuracy from small to large production.

Nielsen Cooling Tunnel

With covers available in aluminum and stainless steel, the Nielsen cooling tunnel provides perfect crystallization for chocolate, confectionery and bakery products.

Experience the next generation of Alice™

See the new Alice™ II in action with updated concept that is built to provide a safe and quick changeover. Active tools like pivoting nozzles, wire cutter, etc. all connect automatically to drive motors when sliding into the machine.

Learn more about high-quality bakery solutions

Aasted represents an entire century of knowledge. Aasted has hands-on experience with a wide range of process technologies ranging from dough forming to adding value to your product with chocolate decoration or enrobing. We supply complete lines as well as individual equipment for the global bakery, confectionery and chocolate markets.


Go beyond bakery with Aasted!

to be revealed at IBA

StellaNova®. A breakthrough in chocolate tempering

Following 1946, when Dr. Kaj Christian Sophus Aasted invented the world’s first patented continuous chocolate plate temperer, Aasted has been continuously advancing and perfecting the chocolate tempering process.


Aasted One-shot Masterclass

Aasted Academy – your place for discovery and learning!

The Aasted Academy is a place of innovation where you will gain insights from how to use our machinery, to new ways producing beautiful final products for your consumers to enjoy – you are invited!


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Here at Aasted, we provide you with the unique knowledge based on a 100 years of experience. We have a great variety of machines, solutions, and services. We offer you the opportunity to become familiar with our machines in order for you to find the right one for your production.


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