Today's challenges in bakery

It isn’t always a good way to look at improving operational costs. Some purchasing benefits can result in massive production inefficiency, but the picture should be larger. All defect within the process (either resulting in over-or underweight, incomplete or damaged product waste and intermediate inefficiencies, such as ‘scrap’ or return dough) can be analysed to be optimised.

Some solutions are done in further atomisation of the complete process, in certain cases this can go to almost a pharmaceutical kind or process, but that doensn’t work out when the process in itself isn’t in control. So how to get that control?

In another way a compliance can also be a good direction:

• Describing task, controls and correction measurements per process step and assign responsibilities (and bandwith) per function.
• Larger adaptations are the always done together, where smaller adaptations are in a certain bandwith: this is also solves the issue that each shift is having their own set of process parameters.
  

Bakery Articles

Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs. 

Spoilage types in shelf life

Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg...

External factors of shelf life

The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done v...

Internal factors of shelf life

Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa...