The Use of Technology In A Bakery

In the bakery industry balancing quality requirements with production demands is challenging. But with the implementation of technology, production is faster and demand is well catered for. Today, even a small bakery will have to use some type of technology to speed up the bakery process. In this industry, their two main driving factors, (1) Quality, (2) Time . If you produce quality cakes or bread on time, your clients will benefit in time, which will led to business growth. When you look at production, things like accounting should be put into consideration, all this is simplified by computers, and you can easily keep track of how many types of bread are produced in a day and how many are sold.

You can automate the process of record keeping. For example, you can automate temperature monitoring. Why? Because both time and temperature are important factors in a bakery, the thickness of the crust and the moistness of the crumb are all determined by time and temperature. So if you manage this manually, you will waste top much time and have less results. If you automate this system for temperature, you will have saved a lot of time and money yet you will have quality products. Most experienced bakeries use a system of wireless sensors to gather time and temperature and all this gathered information is transmitted to readers.

So when a specific area in the bakery becomes to warm or to cold, the system will automatically send alerts to technical employees to come and fix the issue. This reduces on losses and cuts down on production of poor quality products.

For better results, a well equipped bakery will transfer a finished product from the blast freezer to a cold pack room. In this room, work is manual; employees will package the product in a cool 40 – 50 degree temperature. This keeps the product fresh.

After packaging, the product must be delivered to sales stores, so the bakery will have a delivery van which has designed system which keeps these products fresh. So even the van is equipped with 40 – 50 degrees to make sure the product is fresh upon delivery.

So , who benefits in this technology? Both the supplier and the consumer benefit. Because the supplier produces products in time and they come while they’re on standard. Then the consumer gets a fresh product in time.

It might be expensive to implement this automated temperature sensors, but the output will be great and it will increase on your RIO in the long run, hence putting you ahead of your competitors.

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