More sustainability, less waste: intelligent production facilities for small baked goods
© Paderborn University / Jennifer Bounoua
A consortium from research and industry is examining how the manufacturing process for rolls, doughnuts, pretzels could be made more sustainable.
Alongside Paderborn University’s Heinz Nixdorf Institute, the Fraunhofer Institute for Mechatronic Systems Design IEM, bakery machine manufacturer WP Kemper GmbH (project lead), imaging and robotics specialist CLK GmbH, and platform developer myview systems GmbH developed an intelligent system that continually records product quality along the entire baking production line and automatically adjusts machine parameters to the relevant ingredients and quantities.