Update your bakery skills and reserve your spot now!
Discover the future of industrial cake production!
Explore how steam unlocks new possibilities: cakes made with less fat, less sugar, and fewer ingredients, yet achieving more volume, lower product weight, and exceptionally soft and uniform textures.
Experience two days of live demonstrations, hands-on sessions, and expert insights on continuous mixing, aeration, water-based cream preparation, and steam baking—and learn how steam can make your cake production smarter, more efficient, and more consistent, with fewer ingredients and higher product quality.
Industrial Bakery Seminar 2026
Hosted by Tanis Food Tec & S&S Steambaking
Bake smarter. Innovate faster. Deliver better.
Why Join
Discover how modern baking technologies from Tanis Food Tec and S&S Steambaking can transform your industrial bakery production.
During this two-day seminar, you will:
- Explore continuous mixing and aeration, steambaking and hybrid baking, and continuous cream and filling preparation
- Learn how to improve texture, moisture control, and shelf life
- Optimize process parameters and energy efficiency
- Apply practical insights directly to your production line
Who Should Attend
- R&D professionals
- New Product Developers
- Process Engineers
- Marketing professionals in the industrial bakery sector
What’s Included
- Two days of lectures and live demonstrations
- Hands-on trials on cake, cream, filling, and steamed cake production
- Networking aperitif and dinner
- 2 days Hotel stay with breakfast
- Lunches and refreshments
- Seminar materials and Certificate of Participation
- Transport between Schiphol Airport and Lelystad
Date
4–5 February 2026
Price
€1750.- per person
(including full program, hotel, meals, and transport)
Location
Orangeworks Technology Center
Zuiveringweg 26, Lelystad, The Netherlands
PROGRAM DETAILS
Day 1 — Steambaked Cakes: From Mixing to Baking
09:00 – 09:15 Welcome & Introduction — Course overview, objectives, and participant introductions
09:15 – 10:00 Continuous Mixing of Cake Batter — Principles, process control, and ingredient balance
10:00 – 10:45 Continuous Aeration of Cake Batter — Air incorporation, density control, and equipment design
10:45 – 11:15 coffee break
11:15 – 12:00 Steambaking and Hybrid Baking (Steam + Conventional) — Heat transfer, moisture management, and texture development
12:00 – 12:45 Market Examples — Industrial cake applications using steam or hybrid systems, product positioning and shelf-life trends
12:45 – 13:45 Lunch
13:45 – 14:30 Hands-on demonstration 1 — Continuous Mixing and Aeration of Cake Batter
14:30 – 15:45 Hands-on demonstration 2 — Steaming and Hybrid Baking of Cakes
15:45 - 16:15 Coffee break
16:15 – 17:00 Product Evaluation — Texture, structure, color, and sensory comparison
17:00 – 18:00 Open Discussion — Process optimization, troubleshooting, and energy aspects
19:30 Dinner + Networking Aperitif
Day 2 — Continuous Creams & Fillings
09:00 – 09:15 Recap of Day 1
09:15 – 10:00 Continuous Cream Preparation — Fat crystallization, emulsification, and temperature control
10:00 – 10:45 Filling Preparation — Cooking, concentration, and stability under storage and bake conditions
10:45 – 11:15 Coffee break
11:15 – 12:00 Market Examples — Industrial applications of creams and fillings in steam-baked products
12:00 – 13:00 Lunch
13:00 – 15:00 Hands-on demonstration — Continuous Preparation of Creams and Fillings, colouring and flavouring
15:00 – 15:30 Product Evaluation — Texture, structure, color, and moisture profile
15:30 – 16:00 Closing Discussion & Certificates