Выпечка
Выпечка
Наша любимая, тающая во рту выпечка: круассаны с начинкой и простые круассаны, эклеры и пончики. Бережное обращение с тестом в сочетании с правильным режимом выпекания и аккуратным введением начинок гарантируют идеальный внешний вид, оптимальную текстуру и вкуса каждого изделия.
At GEA Bakery, we provide cutting-edge pastry equipment tailored to the needs of the pastry market. From light, buttery croissants filled with chocolate or jam to soft and colorful donuts with cream or chocolate toppings, our technologies ensure consistent quality and precision.
Injected & decorated
Light and buttery croissants can be filled with jams and chocolate to making this popular favorite even more tasty. Soft and moist donuts, and cream-filled, chocolate-topped offer a wide range of colors and shapes.
The GEA Bakery equipments can process the delicate pastry, doughs and fillings will help to ensure perfectly processed products for everyone.
Croissant
Donut
Choux
Eclair
Filled Donut
Mini Croissant
Pastry
Advanced filling technology for every need
At GEA Bakery, we understand that the quality of your pastries depends not only on the ingredients but also on how they are handled throughout production. That’s why we’ve designed our filling machines to offer both precision and flexibility, ideal for delicate bakery products like donuts, croissants, and other pastries. Whether you're filling with rich jams, velvety creams, or luxurious chocolates, our side filling injectors and top filling injectors systems adapt seamlessly to each specific need, ensuring perfect distribution every time.
One of the standout features of our bakery filling machines is the no-product no-filling function. This feature automatically halts the filling process when there’s no product on the conveyor, preventing unnecessary filling waste and reducing energy consumption. Built to meet the demands of high-capacity production lines, our systems provide the flexibility to cater to your every requirement while maintaining the highest standards of quality.
Depanning systems for precision and flexibility
To increase automation of a production line or plant, GEA Bakery offers a wide range of depanning systems designed to provide precision and flexibility in the handling of delicate pastries. Whether for transferring soft, intricate pastries or for overturning baking trays, our systems ensure smooth and reliable operations in every step of production. These versatile machines can be easily integrated into both new and existing production lines, offering an efficient solution for bakeries of all sizes.
Customised solutions for bake your products
We provide a variety bakery tunnel ovens, each designed to meet different production needs. From gas ovens to hybrid and electric ovens, our solutions offer the versatility of baking a wide range of products. With the modular oven technology, we can fine-tune configurations for any type of product. Plus, advanced 3D modeling and dynamic simulators ensure we deliver efficient, precise designs that maximize performance and minimize energy consumption across your entire baking process.
Service
Bringing more insight and performance with GEA Bakery Health Check program.
Ensure the reliability and efficiency of your equipment with GEA Health Check. This comprehensive service proactively identifies potential issues, optimizes machine performance, and extends equipment lifespan, helping you avoid unexpected downtime and costly repairs. With expert insights and tailored maintenance recommendations, GEA Health Check safeguards the continuity of your operations and enhances product quality.
Expert support
GEA Bakery Experience Center (BEC)
At the GEA Bakery Experience Centers (BEC) in Italy, our process and food technology experts work with customers to test and optimize existing and new recipes and production processes. A wide range of processing equipment and systems is available, including mixers, depositors, filling machines, ovens and packaging equipment. The BEC also test all machines that leave the factory, prior to delivery to our customers.
Partner with GEA Bakery to bring your baking vision to life.
Продукты и технологии
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Depanners
GEA offers a family of depanning systems and robots that can either overturn trays or accurately pick and place pies and cakes using needles, suction cups or clamps. Installed as part of a complete plant or integrated into an existing processing line, our flexible machines will ensure that the quality of your products is never compromised.
Поршневые заполнительные инжекторы
Компания GEA предлагает всемирно известные наработки Comas в сфере технологий отсадочных машин для разработки ряда высокоточных объемных поршневых инъекторов различных конфигураций для введения начинки в торты, выпечку, а также багеты и другие виды хлеба.
Системы замораживания и охлаждения
Решения для охлаждения и без иневой заморозки для пекарен
Термоформование
Efficiency, hygiene, sustainability, safety and reliability are the key benefits of GEA thermoforming packaging systems. Besides the adaptable thermoforming packaging machines, GEA develops labeling, marking and automation equipment.
Другие приложения
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Аналитика GEA
Kytero 10 — большое начинается с малого
GEA kytero 10 — это мощный ускоритель последнего поколения для исследователей и разработчиков в области биофармацевтики, пищевой промышленности и производства новых продуктов питания.
Новый рецепт для гурманов
А что, если бы для производства вашего любимого шоколада не были нужны какао-бобы, а кофе был бы местного производства? Поскольку изменение климата, рост цен и этические проблемы затронули два наших самых любимых продукта, ученые переосмысливают способ их производства, используя микробы, а не монокультуры. Цель — сохранить вкус, аромат и свойства кофе и шоколада, сведя к минимуму выбросы углекислого газа и повысив качество продуктов питания.
В меню: яйца, полученные отвечающим принципам устойчивого развития методом
GEA помогает клиентам тестировать и масштабировать производство альтернативных яичных продуктов и ингредиентов, изготовляемых методом прецизионной ферментации.
