Gea Launches New High-Speed Bake Extruder

GEA has introduced its latest innovation for the baking industry: the new GEA Bake Extruder at IBA in Düsseldorf (Germany), a precisionengineered system designed to meet the evolving demands of medium to largescale biscuit manufacturers, developed for high-volume and high-speed applications. The extruder delivers high flexibility, productivity, and hygienic operation, whether deployed as a standalone unit or integrated with downstream oven systems.

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The new GEA Bake Extruder has been developed to address a range of industrial baking needs, supporting various production styles including wirecut, coextruded, filled, continuous extruded, and like-deposited products. These formats are commonly used in the production of cookies, bars, and biscuits with varied textures, fillings, and inclusions.

"GEA identified current needs in a customer survey and aligned its engineering accordingly," said Matteo Pasquali, Application Manager Soft Dough at GEA. "From customer interviews, we learned that the industry demands higher performance, greater flexibility, easier cleaning, and enhanced product variety. The Bake Extruder is our response to those requests."

Modular versatility with advanced features