22/04/2026
Spiromatic N.V.
Fermentation
Sourdough at scale is harder than it looks. Until you have the right system.
How industrial bakeries can grow fermentation capacity without losing what makes their product worth making
A genuinely difficult problem
Sourdough has become one of the most valuable products in the industrial baking market. Consumers want it. Retailers demand it. And bakeries are under pressure to produce it consistently, at volume, with the same quality their artisanal counterparts deliver one batch at a time.
That's a genuinely difficult problem.
Fermentation is a living process. Time, temperature, humidity, starter culture health. Each variable affects the final product, and none of them respond well to being forced into a production schedule designed for something else.
The most common mistake industrial bakeries make is treating fermentation as a step to be optimized around, rather than a process to be engineered for.
Spiromatic's fermentation systems are built for exactly this challenge. From sponge and poolish to mother dough and hybrid fermentation models, our modules give bakeries full control over every relevant parameter.
So, you can scale up without scaling down quality.
We design systems that fit into your existing facility, whatever stage of build-out you're at. And by eliminating the need for artificial additives, we also help extend shelf life the way it should be extended: naturally.
Craft doesn't disappear at scale. It needs better engineering.
Come see how industrial fermentation works in practice at Interpack 2026: Hall 3, Stand D73.
At our stand, we'll be showing a short interview with Bäckerei Pappert, a German artisan bakery that has successfully scaled its production without losing what makes its bread worth eating. Their story is exactly what this challenge looks like when it's solved.
On 11 May, we'll also have Belgian fries and beer on offer. A small taste of Belgian craft at industrial scale.
Exhibitor Data Sheet