Artoza 2027

Attendees, exhibitors & solutions

Who this event is for

New this edition

• 1

  —

  The show's equipment core runs from mixers, dividers and sheeters through proofers to deck, rack and convection ovens, with refrigeration and blast chilling alongside. For a Greek bakery owner the practical value is being able to compare a full production line - not just single machines - in one walk-through.

• 2

  —

  Batch and continuous freezers, pasteurisers, display cabinets and cold-chain equipment appear in the same buying environment as bases, stabilisers and emulsifiers. That combination matters to Greek gelato producers who source machinery and mixes together when opening new outlets or upgrading a seasonal shop.

• 3

  —

  The retail side of the trade - boxes, bags, labels, counters, display cases and shop-management systems - is what turns equipment investment into a working shop. Buyers usually review packaging and shopfitting in the same visit as the ovens and chillers they are specifying.

Industry trends

Key trends shaping this market and its wider industry.

Arrival airports

Choose from the following airports, with convenient access to the event and venue.

Hotel tiers

A range of accommodation options near the venue and across key areas.

Local transport

Get around the city with these convenient transport options.

Frequently asked

Glossary

1

Artisan bakery (cheiropoiito)

Small-batch bread and pastry production where shaping, fermenting and baking are controlled by the baker rather than a fully automated line. At Artoza the artisan segment sits alongside industrial equipment, so buyers compare bench-scale mixers, proofers and deck ovens against high-volume alternatives.

2

Bake-off

The retail model where part-baked or frozen dough pieces are finished in an in-store oven. Bake-off drives demand for blast freezers, retarder-provers and compact convection ovens, all of which are core equipment categories for bakery buyers walking the Athens show.

3

Viennoiserie

The laminated, enriched pastry family that includes croissants, pain au chocolat and Danish pastries. It requires sheeters, dough brakes and controlled cold rooms, which is why viennoiserie lines are a recurring theme in the show's pastry equipment displays.

4

Lamination

Folding dough around a butter block repeatedly to build thin alternating layers that puff during baking. Lamination quality depends on dough temperature and sheeter precision, so laminators and climate-controlled pastry rooms are the relevant exhibits.

5

Sourdough starter (prozymi)

A flour and water culture of wild yeasts and lactic acid bacteria used instead of, or alongside, commercial yeast. Starter management affects flavour, crumb and shelf life, and is a frequent topic in bakery demonstrations and ingredient supplier stands.

6

Choux pastry

A cooked dough of water, butter, flour and eggs that puffs in the oven and is filled with cream or ganache. Choux work anchors the confectionery side of the show, together with the planetary mixers, piping equipment and blast chillers it requires.

7

Ganache

An emulsion of chocolate and cream (sometimes butter) used for fillings, glazes and truffles. Stable ganache depends on cocoa-butter content and correct crystallisation, which is why couverture suppliers and tempering machine makers sit close together on the floor.

8

Couverture chocolate

Chocolate with a high cocoa-butter percentage that flows well when tempered and sets with a gloss. Couverture selection is a standard buying decision for pastry shops and chocolatiers, and it is one of the ingredient categories international exhibitors bring to Athens.

9

Tempering

Controlled heating and cooling of chocolate to form stable beta crystals, giving snap and shine. Tempering machines, melting tanks and cooling tunnels are evaluated at the show by chocolatiers moving from hand work to small-scale production.

10

Praline

Either a filled chocolate bonbon or a paste of caramelised nuts. Both meanings appear in confectionery catalogues, covering moulding lines, enrobing equipment and nut roasting and grinding machinery.

11

Fondant and sugar paste

Rolled or poured sugar preparations used to cover and decorate celebration cakes and patisserie. Their handling drives demand for sheeters, airbrush sets, cake stands and refrigerated display cases shown by packaging and shopfitting suppliers.

12

Overrun

The percentage of air incorporated into ice cream during freezing, which sets texture and portion cost. Overrun control is a practical buying criterion when comparing continuous freezers and batch machines on the ice cream side of the exhibition.

13

Gelato and ice cream

Gelato is typically denser, served slightly warmer and made with more milk than cream, while industrial ice cream uses higher overrun and stabilisers. Greek producers sell both, so the show carries batch freezers, pasteurisers and display cabinets for each model.

14

Stabilisers and emulsifiers

Hydrocolloids such as locust bean gum, guar gum and mono- and diglycerides that control ice crystal growth, texture and meltdown. They are bought as part of ice cream and pastry premix ranges from ingredient distributors at the fair.

15

Cold chain

The unbroken temperature-controlled path from production through transport, storage and display. For bakery, pastry and ice cream operators the cold chain means blast chillers, refrigerated counters and insulated transport boxes, all of which are equipment categories at Artoza.

16

HACCP

Hazard Analysis and Critical Control Points, the food-safety management system used across Greek bakeries, patisseries and ice cream plants. Compliance shapes equipment choices such as easy-clean surfaces, metal detection and temperature logging, and is discussed by suppliers of hygiene and cleaning systems.

17

Proofing

The final fermentation that lets shaped dough rise before baking. Proofing rooms and retarder-provers are compared at the show on control accuracy, humidity range and footprint, since space is a constraint in city-centre Greek bakeries.

18

Deck, rack and convection ovens

The three oven families most bakeries choose between: stone-deck ovens for hearth breads, rack ovens for volume and convection ovens for pastry and viennoiserie. Fuel type, steam injection and energy cost are the usual comparison points on the equipment stands.