Photo report of the 17th International Exhibition of IBEX- Confectionery, Flour and Bread Industry; From Seed to Bread
فهرست مطالب
- 1 Scene One: The Opening Ceremony of IBEX 2025; The Dawn of a Strategic Event
- 2 Scene Two: A world of giant machinery and eye-catching technology
- 3 Scene Three: Raw Material Stalls; Science at the Service of Taste and Quality
- 4 Scene Four: Arts and Crafts; From Confectionery to Laboratory
- 5 Scene Five: Dialogue and Exchange of Opinions; Constructive Whispers
- 6 Final scene: Summarizing a fruitful event
Scene One: The Opening Ceremony of IBEX 2025; The Dawn of a Strategic Event
At 10 a.m. on September 16, the main exhibition hall is bustling with excitement. Colorful brochures are in the hands of eager visitors, and professional cameras are ready to capture the first moments. The national anthem fills the hall, and members of parliament, senior managers of the Ministry of Agricultural Jihad, union leaders, and industry leaders cut the opening ribbon. This image symbolizes the complete convergence of the government and the private sector for self-sufficiency and improving the country’s food security.
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
Scene Two: A world of giant machinery and eye-catching technology
As you enter the main hall, the first thing that catches your eye is the size and splendor of the industrial machinery. In one booth, a complete industrial bread production line is on display, like a shiny metal spiral, from huge mixers to long ovens with automatic doors. The dough passes smoothly through the rollers and in less time than you think, it reaches the oven outlet, emerging as hot, golden loaves. The smell of fresh bread is irresistible.
In another booth, fully automatic flour packaging machines fill, weigh, and seal bags with millimeter precision. The harmonious sound of these machines evokes the symphony of Iranian industrial progress. Representatives from European and Asian companies are also present, demonstrating the importance of the Iranian market to global players in the industry.
Photo report of the 17th International Exhibition of Grains, Flour and Bread Industry; From Seed to Bread – IBEX 2025
Photo report of the 17th International Exhibition of Grains, Flour and Bread Industry; From Seed to Bread – IBEX 2025
Scene Three: Raw Material Stalls; Science at the Service of Taste and Quality
Past the mass of machinery, you enter the world of science and formulation. The stands of improvers, enzymes, leavening agents, and fortifiers resemble state-of-the-art laboratories. The specialists of these companies patiently answer the questions of bakers and technical experts. On the tables, different samples of flour with different degrees of extraction are arranged in glass containers. A food chemist is explaining the effect of a specific enzyme on the softness of the crust of bread. Here, the real behind-the-scenes of the bread industry; where the quality, shelf life, and final taste of your bread are determined.
Photo report of the 17th International Exhibition of Grains, Flour and Bread Industry; From Seed to Bread – IBEX 2025
Photo report of the 17th International Exhibition of Grains, Flour and Bread Industry; From Seed to Bread – IBEX 2025
Scene Four: Arts and Crafts; From Confectionery to Laboratory
One of the most fascinating sections of the exhibition is the confectionery and café section. In this section, master confectioners are decorating wedding cakes and making chocolate sculptures with agile and skillful movements. The smell of vanilla, melted chocolate and espresso coffee has filled the hall. Alongside these artistic stands, companies manufacturing laboratory equipment have displayed precise devices for measuring the quality of wheat, flour and bread (such as farinograph and extensograph). This beautiful contrast between art and science is quite evident.
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
Scene Five: Dialogue and Exchange of Opinions; Constructive Whispers
The exhibition is not just a place to see machinery, but also a forum for the exchange of knowledge. In the corners of the hall, you will see small groups of industry activists gathered together and discussing problems, prices and new technologies. In the conference hall, at the same time as the exhibition, specialized seminars and workshops are being held with the participation of university professors and international experts. Topics such as “Optimizing energy consumption in flour factories”, “Methods for reducing bread waste” and “New technologies for bread enrichment” are discussed.
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
The 24th International Confectionery and Chocolate Exhibition – IBEX 2025
Final scene: Summarizing a fruitful event
The 17th International Cereals, Flour and Bread Industry Exhibition is, above all, a demonstration of the resilience and strength of the Iranian food industry. This exhibition is a mirror that connects all links in the value chain, from the machinery supplier to the local baker and the final consumer. This event is not only a showcase for displaying achievements, but also a driving force for creating new businesses, transferring technology and ultimately, improving the food basket of Iranian households.
This exhibition will host all interested parties, businessmen, students, and related trades until September 19.