Rapid Prototyping in Bakery Product Development
Date: 29 April 2027
Language: English
Venue: Online
Fee: €990.00
Developing new bakery products often requires testing shapes, structures or fillings before industrial tooling is available. Rapid prototyping techniques enable product developers to quickly create and evaluate new concepts at pilot scale.
This workshop introduces practical methods for producing prototype moulds using silicone and simple form-building techniques, and shows how these approaches can support early product development and complement digital design and 3D printing.
Participants will learn how to use rapid prototyping methods to test bakery product concepts before investing in industrial tooling. They will gain an understanding of silicone mould fabrication, its potential and limitations, and how it can complement digital design and 3D printing in pilot-scale development.
- Product development specialists
- Innovation teams in bakery and confectionery companies
- Process engineers
- Technical managers responsible for product development
- Rapid prototyping in bakery product development
- Development of prototype moulds for test production
- Silicone mould fabrication techniques
- Advantages and limitations compared with metal tooling
- Integration with 3D design and additive manufacturing
- Case studies: development of shaped biscuits and filled products
- Practical considerations for pilot-scale production
- Course materials in digital format
- Certificate of attendance
Required:
- Stable internet connection
- Laptop, PC or tablet with an up-to-date browser (e.g. Chrome, Firefox, Safari or Edge. Please ensure your browser is up to date.)
- Headset or speakers and microphone (a headset is recommended for better sound quality)
- Webcam (optional, but recommended)
- Access to the seminar platform (Zoom – you will receive your login details in advance)
Optional:
- Power adaptor/charger nearby
- Notepad or digital device for taking notes
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate
