Produits de BVP traiteur
Crackers
GEA Bakery designs, configures and installs high-capacity, customizable and complete production lines for crackers. From ingredient mixing to the baking phase, GEA technologies cover the entire crackers prduction process to ensure that the final product has the perfect structure, taste and crunchiness.
As a leading manufacturer of tailor-made solutions for crackers production, GEA Bakery offers high-quality equipment for the production of a wide range of cracker types. Our expertise in technology ensures flexibility, structure, texture, and taste while covering every production capacity in the crackers industry.
Achieve Top Product Quality with GEA Technology Expertise
GEA technology expertise allows us to develop bakery equipment that ensures the quality and consistency of the final product, with production capacities ranging from 500 to 200 kg/h. Our tailor-made solutions are designed to meet the specific needs of cracker manufacturers, with a variety of shapes and textures for cracker products.
Classic Crackers
Squared Crackers
Rectangular Crackers
Rounded Crackers
Seeds Crackers
Get the GEA Crackers and Hard Biscuits brochure.
Elevate your cracker and hard biscuit production facility with GEA cutting-edge machinery designed for unparalleled performance and efficiency. Inside our brochure, you'll find detailed specifications and performance metrics for each machine, guiding you towards optimal decision-making and enhanced productivity. Discover how our technology can help you streamline your manufacturing processes, achieve consistent quality, and meet the growing demand for delicious and crunchy crackers and hard biscuits.
Mixing and Dough Feeding system
Our carefully designed mixing and Dough Feeding systems ensure consistent quality and repeatable downstream processing. Each system can be configured to handle different dough textures and match available space and plant layout. GEA's technologies can include ground-level tub-lifting, tilting systems, or pocket rollers for direct portioning of the dough.
Sheeting and Forming: the heart of the processing line
GEA Bakery sheeting lines guarantee consistent, uniform, and stress-free sheeting that leads to perfectly baked crackers. Our baking technologies can handle different viscosities of dough, high volumes, and high precision in molding. With modular forming units, our lines can be tailored to meet any processing or production requirement, from versatile cut and sheet lamination systems to rotary systems for embossing and cutting.
Baking: Flexible and environmentally friendly oven systems.
GEA tunnel ovens can be equipped with direct gas fired systems, or with direct or indirect convections. Hybrid ovens play a fundamental role in the baking process: they allow to choose different types of heating systems that ensure great flexibility of the process. Different baking profiles can be easily processed in the same ovens, where several windows are placed for direct inspections fo the product during each stage of baking.
Moreover, GEA Bakery recognizes that efficiency and speed are crucial factors in the current bakery industry landscape. To support customers in streamlining their production processes and minimizing downtime, we offer preassembled module solutions with the GEA Bakery Plug&Play ovens. This approach helps to overcome complexities during installation and ensures that your bakery equipment is up and running in the shortest possible time.
Flexible, customizable and high-precision systems
Flexibility is key to meeting market trends that are subject to continuous changes in tastes. GEA offers customizable and high-precision baking machinery that ensures control of the final product, reduced checking effects, improved crunchiness, texture, and uniformity.
Our modular forming units can be configured to match your baking plant's layout while maintaining high-quality materials and adhering to reliability, hygiene, speed, and product handling control standards.
Ask the GEA Expert
Produits et technologies
Affichage de 4 sur 5
GEA Bake Extruder
The fastest extruder ever built in the world: a high-performance, fully customizable solution designed for precise, high-speed production across a wide range of bakery products.
Lignes de façonnage
La production de biscuits sucrés durs de qualité supérieure et de crackers repose sur une technologie de façonnage précise.
Systèmes d'alimentation en pâte
L’alimentation en pâte est la première étape de la fabrication de produits de haute qualité
Systèmes de surgélation et de refroidissement
Solutions de refroidissement et de surgélation sans givre pour la boulangerie
Autres applications
Downloads
Vidéos associées
Butter, love and stainless steel: the perfect biscuit recipe.
GEA Insights
GEA reports profitable growth for 2025 and expects accelerated revenue growth
GEA’s past fiscal year was one of significant growth and further profitability gains. In particular, the technology group substantially increased order intake, with all divisions contributing here. GEA also made progress in all Mission 30 strategic growth areas. In addition, GEA met key interim targets under its climate plan ahead of schedule. Major milestones in fiscal year 2025 were admission to the DAX index, the award of one of the largest contracts in the company’s history, and streamlining of the corporate structure.
Comment SmartParc réécrit les règles de la production agroalimentaire
Grâce à un nouveau site de fabrication, le SmartParc, des transformateurs de produits alimentaires du Royaume-Uni diminuent leurs dépenses courantes et leurs émissions. S'appuyant sur la technologie de chauffage et de refroidissement de GEA, ce modèle de production collaboratif démontre comment l'innovation accélère les ambitions « zéro net » de l'industrie.
Le terrain de jeu de la science agroalimentaire
« Brasser des œufs, c'est comme brasser de la bière. » C'est le genre de comparaison qui fait sourire, puis qui fait tilt : Quelque chose qui semblait complexe devient soudain simple. Dans ce film personnel, qui se déroule dans le cœur agricole des États-Unis, nous explorons la fermentation de précision et le travail concret qu'il faut accomplir pour transformer une idée en nourriture.
