Rapid Prototyping in Bakery Product Development<\/h1><\/div>Date:<\/b> 29 April 2027
\nLanguage:<\/b> English
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac990.00\u00a0<\/span><\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2026\/10\/20261006_prototyp-backwaren_900x300px.jpg\" "\\"20261006_prototyp-backwaren_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Objective<\/h4><\/a><\/li>
Target Group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nDeveloping 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.<\/span>\u00a0<\/span><\/p>\nThis 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.<\/span>\u00a0<\/span><\/p>\n<\/div><\/div>Objective<\/h4><\/a><\/li><\/ul><\/div>\nParticipants<\/span> will <\/span>learn<\/span> how<\/span> to <\/span>use<\/span> rapid <\/span>prototyping<\/span> methods<\/span> to <\/span>test<\/span> bakery<\/span> product<\/span> concepts<\/span> before<\/span> investing<\/span> in <\/span>industrial<\/span> tooling<\/span>. <\/span>They<\/span> will <\/span>gain<\/span> an <\/span>understanding<\/span> of <\/span>silicone<\/span> mould<\/span> fabrication<\/span>, <\/span>its<\/span> potential and <\/span>limitations<\/span>, and <\/span>how<\/span> it <\/span>can<\/span> complement<\/span> digital design and 3D <\/span>printing<\/span> in pilot-<\/span>scale<\/span> development<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div>Target Group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Product development specialists<\/span>\u00a0<\/span><\/li>\n
- Innovation teams in bakery and confectionery companies<\/span>\u00a0<\/span><\/li>\n
- Process engineers<\/span>\u00a0<\/span><\/li>\n
- Technical managers responsible for product development<\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\n\n- Rapid prototyping in bakery product development<\/span>\u00a0<\/span><\/li>\n
- Development of prototype moulds for test production<\/span>\u00a0<\/span><\/li>\n
- Silicone mould fabrication techniques<\/span>\u00a0<\/span><\/li>\n
- Advantages and limitations compared with metal tooling<\/span>\u00a0<\/span><\/li>\n
- Integration with 3D design and additive manufacturing<\/span>\u00a0<\/span><\/li>\n
- Case studies: development of shaped biscuits and filled products<\/span>\u00a0<\/span><\/li>\n
- Practical considerations for pilot-scale production<\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course materials in digital format<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div><\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\nRequired:<\/strong><\/p>\n\n- Stable internet connection<\/li>\n
- 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.)<\/li>\n
- Headset or speakers and microphone (a headset is recommended for better sound quality)<\/li>\n
- Webcam (optional, but recommended)<\/li>\n
- Access to the seminar platform (Zoom \u2013 you will receive your login details in advance)<\/li>\n<\/ul>\n
Optional:<\/strong><\/p>\n\n- Power adaptor\/charger nearby<\/li>\n
- Notepad or digital device for taking notes<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/09\/ZDs_Geschwindner.jpg\" "\\"ZDs_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n
Date:<\/b> 29 April 2027 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.<\/span>\u00a0<\/span><\/p>\n 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.<\/span>\u00a0<\/span><\/p>\n<\/div><\/div> Participants<\/span> will <\/span>learn<\/span> how<\/span> to <\/span>use<\/span> rapid <\/span>prototyping<\/span> methods<\/span> to <\/span>test<\/span> bakery<\/span> product<\/span> concepts<\/span> before<\/span> investing<\/span> in <\/span>industrial<\/span> tooling<\/span>. <\/span>They<\/span> will <\/span>gain<\/span> an <\/span>understanding<\/span> of <\/span>silicone<\/span> mould<\/span> fabrication<\/span>, <\/span>its<\/span> potential and <\/span>limitations<\/span>, and <\/span>how<\/span> it <\/span>can<\/span> complement<\/span> digital design and 3D <\/span>printing<\/span> in pilot-<\/span>scale<\/span> development<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div> Required:<\/strong><\/p>\n Optional:<\/strong><\/p>\n Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> English
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac990.00\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
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\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n