From September 13 to 17, 2025, stalam will take part in the IBIE – International Baking Industry Exposition at the Las Vegas Convention Center, in collaboration with its official distributor for the U.S. bakery sector, Odyssey Technical Solutions LLC.
We look forward to welcoming you at North Hall – Booth 6522, where we will present our most advanced radio frequency (RF) applications designed for industrial baking processes.
RF solutions for bakeries: performance, quality, and sustainability
Stalam is a global leader in the application of radio frequency technology in the bakery industry. At IBIE 2025, we will highlight the key RF applications developed for this sector:
Post-baking drying – WAVEDRY+
The WAVEDRY+ solution uses volumetric RF energy to remove residual moisture from baked goods—such as crackers, biscuits, cereals, and breadsticks—ensuring a uniform drying process while avoiding surface over-browning and acrylamide formation. The technology also helps prevent internal cracking (known as “checking”), contributing to longer shelf life, better texture, and consistent product quality.
Baking white-crust bread – WAVEBAKE+
WAVEBAKE+ is specifically designed for crustless or light-crust bread production. By heating the dough volumetrically through RF energy, it enables controlled baking without the need for high surface temperatures. This results in uniform development and precise volume control, with minimal crust formation.
Additional applications
Beyond drying and baking, stalam’s RF technology can be applied to other stages of bakery production, including pasteurisation, defrosting, and sanitisation of ingredients and semi-finished products. These solutions contribute to greater efficiency, food safety, and sustainability throughout the production cycle.
More info: