At the 2025 International Bakery Readers Awards, Fritsch’s PROGRESSA Pastry has been named Machine of the Year, following strong recognition from readers across the global bakery industry.
The Readers Awards celebrate the equipment and technologies that bakers rely on to deliver consistent quality, operational efficiency and future-ready production.
This year’s Machine of the Year finalists reflected the breadth of innovation across bakery processing and production. Intralox’s ZeroSplice Technology was recognised for eliminating traditional belt splicing, significantly reducing maintenance time and unplanned downtime while improving hygiene and belt reliability. GEA’s E-Bake Electric Tunnel Oven stood out for advancing low-carbon baking, delivering precise and stable baking curves alongside strong energy efficiency and uniform heat distribution.
CEPI’s Sugar Mill impressed with its robust milling performance and precise particle-size control, supporting improved ingredient handling and hygienic, dust-free operation within automated bakery lines. Fritsch’s PROGRESSA Pastry completed the shortlist with a modular system engineered to deliver high-quality laminated doughs with exceptional consistency and minimal waste.
Readers ultimately selected Fritsch’s PROGRESSA Pastry as the standout bakery machine of 2025. Praised for its modular design, production flexibility and reliable performance, the system enables consistent sheeting and laminating while supporting premium pastry output. Its combination of efficiency, ergonomics and ease of cleaning secured its position as the most impactful bakery machine of the year.
The 2025 International Bakery Readers Awards continues to spotlight the technologies shaping the future of bakery production.
