GEA Bakery Experience Center: a customer-focused technological center
Design, test and develop a wide range of bakery products while getting valuable advice from GEA experts that could revolutionize and reshape your plant production.
The GEA Bakery Experience Center (BEC) in Verona, Italy is a state-of-the-art technological laboratory, created with the purpose of assisting customers in the development of new bakery goods, from choosing the proper raw materials to baking the finished products without the need to stop your day-to-day production. By diligently assessing the outcomes of the tests, we adapt procedures accordingly to ensure the best possible product output without compromising cost-effectiveness.
R&D Laboratory with end to end pilot lines
At our technology center we offer a team of experienced technologists who will guide you through each phase of the product journey. You’ll have the possibility to analyze different raw materials thanks to advanced laboratory equipment in order to find the best recipe for your baked products. The processing lines, featuring most of our key technologies, act as a critical testing arena for customers to evaluate their new products. This guarantees that every detail of the product and process is fine-tuned to perfection before entering full production.
The Bakery Experience Center aims to provide an exceptional user experience, elevating their journey by offering access to two cutting-edge processing lines, along with a dedicated team of GEA experts available to assist and support them throughout every stage of the product development process. With a strong focus on innovation, GEA Bakery strives to create a space where its clients can fully maximize the benefits of the state-of-the-art facilities and extensive expertise.
Test Before Invest
At GEA Bakery, we are dedicating two entire processing lines and a laboratory for bakery product analysis. This concept offers customers the co-creating opportunity, along with GEA team, while no plant investments required. By leveraging the expertise and advanced equipment available at the Bakery Experience Center, clients can gain valuable insights, identify any potential challenges or improvements, and optimize their products and production processes. This approach guarantees investing in the right equipment and strategy and allows for more confident and informed decisions.
Taking a technical approach
Soft dough cookies line
With three independent drives for weight accuracy control, the rotary moulder allows a capacity ranging between 70-700 kg/h, while the extruder enjoys an easy-to-clean model fillerblock, with a clear focus on productivity, with wirecut applications benefiting from up to 300 cuts per minute, and up to 100 cuts per minute for extruded and co-extruded applications.
The powerful and compact lobe depositor integrated in the soft cookies line renders depositing cookies smoother and much more efficient, while not compromising on hygiene standards. And finally, for an effective baking procedure the GEA E-Bake convective oven with a plug & play design allows for independent top and bottom control, ensuring precise temperature and moisture control of the convection air.
Hard dough processing line Stretching over 47 meters, the hard dough processing line consists of a four-roll extrusion system, cut and sheet laminator, three-gauge rolls, a single roller rotary unit and the GEA E/G-Bake radiant and convective oven. The extruder integrated in this processing line ensures high consistency of dough processing, while the cut & sheet lamination system features a bypass for hard sweet and snack cracker production. As for baking, users can benefit from the flexible configuration of several heating technologies in every module, with convection and radiance electric heating for sustainable and efficient baking, and gas fuel for a powerful baking procedure.
Discover the Bake Tech Master
With the goal of sharing knowledge and experience in food production technology, the Bake Tech Master consists in a series of professional training courses that we have been conducting since the early 2000s. These courses deliver detailed technological expertise on the production processes of different baked products.
