BAKE TECH MASTER - SOFT DOUGH COOKIES PROCESSING
November 11th – 14th - 2025 | GEA IMAFORNI, Colognola ai Colli (Italy)
Organized by GEA Academy, the GEA Bake Tech Master is a professional training course with the aim of sharing knowledge, ideas and expertise on bakery production technologies.
The 2025 edition, will be a four-day course focused on soft dough cookies production processes, covering several topics from raw material, to production processes, technologies and final products evaluation.
The course is part of the targeted training programs organized by GEA Academy, our professional training school with years of experience in delivering specialized courses in food production processes. It offers a unique opportunity to receive state-of-the-art training in bakery production technologies, giving you access to advanced knowledge and experience, and providing a competitive edge in the ever-changing bakery sector.
Students will fully experience the new Bakery Experience Center (BEC), our state-of-the-art R&D facility for bakery products equipped with completely configurable pilot plants to execute different production tests.
At the end of the program, all the participants will receive the soft dough cookies processing certification from GEA Academy, validating their acquired skills and expertise.
Bake Tech Master 2025.
SECURE YOUR PLACE.
Secure your place at the 2025 BAKE TECH MASTER edition on soft dough cookies and take advantage from the group discount. Tickets sales will end the 17th of October.
PROGRAM OVERVIEW
Duration
4 days, from 11 to 14 November, 2025
Language
English. (The course may be available in other languages depending on the total number of applicants for a given language).
Course Programm
Theoretical classes:
- Role of ingredients in the bakery industry and their impact on the final product;
- Technological process of mixing and formulation of soft dough cookies;
- Processing technology: rotary moulded, extruded, co-extruded and deposited biscuits
- Plant definitions and maintenance best practices
- Deep dive into tunnel ovens and main components
- Evaluation of quality and chemical-physical and organoleptic properties of the final product
- Sustainability in the bakery industry: practical example of application
Hands-on experience and trials:
- GEA Bakery Experience Center tour;
- Production tests;
- Products evaluations;
and much more.
Designed by specialists for specialists among the soft dough world:
- Plant Managers and engineers,
- Operations personnel,
- Project Managers,
- R&D Managers and personnel,
- Quality Control Managers and technicians,
- Production Managers and engineers,
- Line production personnel and supervisors,
- Business development managers,
- Product marketing specialists,
- Equipment manufacturers,
- Product designers.
Do you want to participate with a group of people? Access the course at a reserved price.
WHAT'S INCLUDED
Full Course
Attendance to 16 hours of classes per module, to all training sessions, trials, sensory tests; Access to all presentations and proceedings articles.
Certificate
Certificate of Bake Tech Master status.
Hotel
Hotel accommodation from Monday, 20th to Friday, 24th
Meals
Breakfasts, coffee breaks, lunch and dinners.
Transfers
From/To Venice Airport; Daily transfers from hotel to GEA headquarters and back; Transfers in the evening for dinner.
Experiences
Experience local cultures and food at the end of daily classes.
