The IGV FOODTECH department is specialised in the development of products, processes and engineering systems based on the processing of plant raw materials.
We develop tailor-made solutions for companies in the food and feed industry.
IGV FOODTECH combines the fields of baking technology, extrusion and milling in a single unit.
Baking technology
The baking technology department is a competent partner for the baking industry, baking engineering and the supply industry. The portfolio includes individual solutions for companies to increase their competitiveness and improve their market position.
We have experience and know-how in the key technologies of fermentation, dough and mass preparation, fermentation time control, vacuum cooling and baking processes. Product development concepts are primarily based on baked goods and their ingredients with a focus on additional nutritional benefits.
The comprehensive know-how also flows into various consulting services. For more than 20 years, a large number of company-specific production analyses for process and quality optimisation have been carried out with great success.
We support our customers as business partners from the first idea to the market launch as well as with the implementation of the LMIV or with the correct nutrition labelling within the regulations of food law.
Further focal points of our activities are praxis-oriented services, educational events in cooperation with 
HWK and IHK as well as research and development projects.
The training centre has been successfully certified according to ISO 9001:2015 since 11/2015.
The sensory laboratory is certified according to DIN EN ISO/IEC 17025:2005.
We are members of various associations, e.g:
Extrusion & Milling
The technical equipment has a capacity up to 500 kg per hour. The cooperation with the ENTEX® company offer symbiotic relationship in the field of planetary roller extrusion.
Whether it is coarse flour, flour, semolina, fine semolinas, legumes, oil seeds, herbs and spices, fibres, roots or residues, we have the possiblity to mill, roll, cut, dehull, sieve and sift a wide range of raw materials.
These technologies are implemented in the technology facilities, where different types of extruders (single-screw, twin-screw and planetary roller extrusion) are used both on a laboratory scale and in the medium production segment. In addition, various milling and fractionation processes are used, e.g. to add and remove functional ingredients, fluidised bed roasting, drying and agglomeration.A relatively new business field is the in-house production and distribution of newly developed vegan protein extrudates and lifestyle products based on vegetal proteins.
