GEA recently welcomed bakery industry professionals to its annual Bake Tech Master course at the company’s Bakery Experience Center in Colognola ai Colli, close to Verona, Italy.
The three-day programme examined the technologies influencing the future of industrial cake production. Through expert presentations, pilot-scale manufacturing trials, and detailed product assessments, participants gained an end-to-end view of cake manufacturing, from ingredient selection through to sensory analysis. The course also reflected wider food manufacturing trends and developments in food processing technology.
Understanding every stage of cake manufacturing
The course curriculum covers the complete cake production process, beginning with the purpose and performance of raw materials. Participants learn how ingredient formulations, functional properties, alternative ingredients, and different fat systems influence batter structure, process consistency, and finished product quality. These factors must meet defined analytical, nutritional, and sensory targets while also responding to evolving food and drink consumer trends.
The programme then examines the operating principles and physical conditions that shape production performance, including:
- Batter rheology: Applying rheological testing to understand how batter deforms and responds to stress during mixing, transfer, handling, and depositing.
- Process coordination: Reviewing how rotary equipment, dosing units, oven configurations, baking curves, and heat transfer work together during moulding, filling, and baking.
- Resource and production efficiency: Evaluating the effects of physical operating conditions, steam control, and moisture management on output, energy consumption, and overall process effectiveness.
Applying technical knowledge in pilot-scale production
Participants reinforce classroom learning through practical work in GEA’s pilot plant and research and development facilities, supported by experienced food technologists.
Live trials demonstrate the effect that changes in batter rheology, depositing methods, and dosing accuracy can have on color formation and other finished-product characteristics. The results give attendees a practical foundation for discussing production performance, troubleshooting, and equipment maintenance. This combination of theory and application reflects the hands-on direction of current food and beverage industry trends.
Connecting manufacturing conditions with sensory quality
Sensory evaluation forms an important part of the training. Participants compare product samples systematically, assessing attributes such as appearance, texture, and aroma. This approach enables them to identify clear links between adjustments to process parameters and the qualities consumers experience in the finished cake.
The event also provides a valuable platform for collaboration. Academic researchers, bakery specialists, and GEA process engineers meet with fellow professionals to share knowledge, discuss operational issues, and explore solutions to common challenges across the sector. These conversations support broader food and drink industry innovation, alongside ongoing developments in food and drink sustainability, food and drink regulations, food and drink packaging, and food and drink marketing.
Specialist development for bakery professionals
GEA Academy designed the Bake Tech Master programme specifically for professionals involved in cake and bakery manufacturing.
The course attracts plant managers and production teams, process and project engineers, research and development professionals, quality specialists, line leaders, equipment suppliers, and product development teams.
Drawing on GEA Bakery’s extensive turnkey expertise in cookies, biscuits, crackers, cakes, pies, and tarts, the annual programme continues to support technical progress and operational excellence throughout the bakery industry. It also offers participants insight into food distribution trends and the wider commercial factors influencing modern bakery production.