BAKER'S LAB Where Bakers Test Drive Equipment

We offer a hands-on, consultative approach towards selling bakery equipment. We strive to provide a worry-free purchasing experience without hesitation of regrets. As a result, we offer equipment demonstrations as a recommended part of our purchasing experience. This includes both in-person and remote testing options.

All demonstrations are supervised by our experienced, on-staff technical baker who can provide greater insight regarding your demonstration and methodologies.

The Baker’s Lab is a complete showroom and test facility that allows bakers to discover and experience a wide variety of baking equipment options that are available for purchase.

Bakers are able to interact with both our team and equipment to find what will work best. Regardless of what product your bakery prepares, we will try our absolute best to find a solution that can help address your production requirements.

Our demonstration process also enables bakers to conduct a proof of concept when it comes to mechanizing and automating production. This is extremely helpful when transitioning from an all manual production method to mechanized methods. This also includes a detailed test report.

We happily accommodate customers who are unable to visit the Baker’s Lab in person. Clients can send us their recipe and ingredients for a demonstration on the equipment they are interested in purchasing.

We also provide video footage of the demonstration as well as a detailed test report completed by our on staff technical baker.

The Baker’s Lab is Erika Baking Equipment’s showroom and test bakery. It gives bakers a hands-on environment to explore commercial bakery equipment, test recipes, compare equipment options, and see how machines perform before purchasing.

The Baker’s Lab supports Erika’s consultative approach by helping customers evaluate equipment fit based on their products, production goals, workflow, space, labor needs, and long-term growth plans.

Yes. Erika Baking Equipment offers equipment demonstrations as part of our customer-centered purchasing process. Demonstrations help bakers test equipment fit, evaluate product quality, understand workflow impact, and make a more confident purchasing decision.

If you are comparing equipment options, you can start by browsing our commercial bakery equipment or contact Erika to discuss which machines may be appropriate for testing.

Yes. When customers are unable to visit the Baker’s Lab in person, Erika can often support remote equipment testing and virtual demonstrations. Customers may be asked to send recipes, ingredients, product specifications, and production details so our team can prepare for the test.

Remote demonstrations may include video footage and a test report completed by Erika’s team to help customers evaluate the results.

Before a Baker’s Lab demonstration, it is helpful to provide a written recipe, product details, current production process, equipment goals, and a general budget or purchasing timeline. Recipes should be weight-based rather than volume-based, and baker’s percentage is preferred whenever possible.

This preparation helps Erika’s team evaluate ingredient ratios, dough behavior, hydration, product dimensions, production goals, and equipment fit more accurately during testing.

Yes. For some demonstrations, Erika may ask customers to send ingredients to our West Caldwell, New Jersey facility. This allows our team to test the equipment with your actual product or a close representation of your production formula.

Ingredients should be tightly sealed, clearly labeled, and securely packaged before shipping. Depending on the machine, your recipe may also need to be scaled to meet minimum testing requirements.

Baker’s Lab demonstrations are supervised by Erika’s experienced team, including an on-staff technical baker when appropriate. This helps customers better understand how their recipe, production method, and product characteristics interact with the equipment being tested.

The goal is not just to show a machine running, but to help bakers understand whether the equipment is a practical fit for their product, workflow, and production needs.

The Baker’s Lab can support testing across a range of bakery, pastry, chocolate, and confectionery applications depending on the equipment available and the customer’s production goals. This may include bread doughs, cookies, pastries, chocolate products, deposited items, sliced products, and other bakery production needs.

Customers can explore related equipment categories such as bread production equipment, cookie machines, chocolate equipment, confectionery depositors, and sheeters.

When appropriate, Erika can provide a test report that summarizes key observations from the demonstration. This may include notes about recipe behavior, equipment performance, product quality, production considerations, and next-step recommendations.

A test report can be especially helpful when a bakery is evaluating whether to move from manual production to mechanized or automated equipment.

Yes. One of the most valuable uses of the Baker’s Lab is proof-of-concept testing. This is especially helpful when a bakery is considering mechanizing or automating a process that is currently done by hand.

Proof-of-concept testing helps identify whether a machine can support the product, process, output goals, and quality expectations before the customer commits to a purchase.

To schedule a Baker’s Lab demonstration, contact Erika Baking Equipment and tell us about your product, current production process, equipment goals, and timeline. Our team can help determine whether an in-person or remote demonstration is appropriate.

If financing is part of your purchase planning, you can also review bakery equipment financing options before or after your demonstration.