GEA Food expands into the cake and pastry sector
The move comes following GEA’s acquisition of COMAS in June. Since then the company has been integrated into the ‘Solutions’ Business Area of GEA.
Pizza topping machines, ovens and packaging technology
BEC will test recipes and processes on behalf of customers and includes bakery production equipment such as mixers, depositors, filling machines, pizza topping machines, ovens and packaging technology.
Lars Priess, executive vice president, Food Applications, GEA Process Engineering, told BakeryandSnacks, GEA was attracted to COMAS as it is one of the clear market leaders in supply lines for cake production and there are synergies both on the customer and technology side.
For example, GEA’s Powder Handling, Freezer and cooling technology complements COMAS’s processes.
“We can now offer machines and complete plants for the bakery sector such as industrial processing equipment to produce high capacity of cakes, pies, cookies, layer cakes, pastry,” said Priess.
“Specifically lines for cakes, cookies, pies, layer cakes, pastry, pizza toping, bread injecting lines. Or just single machine as cup denesters, depositors, injectors, depanners, co-extruders and pressing units.
“With BEC we can test run the entire production process of many bakery products, from the mixing to the packaging and shelf life. Also, for those customers without any experience in this field, we can provide the ingredients, recipes and our technology service to make a desired product.”
BEC food technologist
BEC also has an experienced food technologist service to support and guide customers at all stages of the testing procedure.
Andrea Filippi, marketing manager COMAS, said the BEC is very popular with its customers and a new resource for GEA and its clients.
“It allows us to prove the quality and efficiency of our production lines for customers and enables them to develop new products and bring them to market quickly,” he added.
“We recently collaborated with two Asian cusotmers to develop new products: a baker named LOTTE developing a walnut shaped pie with chocolate filling and nut pieces to launch to market and ORION, a Panda shaped cake in double color and with different fillings as jam or chocolate.
“Similarly, we had a confectionery customer, who wanted to diversify into bakery products and they were able to test their ingredients, recipes and production processes at the BEC before investing in a new plant.”
Priess said GEA is now working with established customers and new players who are looking for a partner for complex bakery plants.
