The GEA Bake Extruder was developed for high-volume and high-speed applications, designed for medium to large-scale biscuit manufacturers. The extruder delivers high flexibility, productivity, and hygienic operation, whether deployed as a stand-alone unit or integrated with downstream oven systems, GEA highlights. The extruder was introduced at iba in Düsseldorf.

The equipment addresses a range of industrial baking needs and supports various production styles, including wire-cut, co-extruded, 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.”

The system offers full modularity with interchangeable dies and cutting mechanisms, including a fully redesigned wirecut system that can nominally operate at speeds of up to 350 strokes per minute across a maximum working width of 1,700 millimeters. For specific product formats, the machine delivers a performance of 130 cuts per minute when producing encapsulated cookies, and up to 250 cuts per minute for continuous extruded products. 

Photo: GEA