Project

The production of bakery products poses great challenges to process control in order to achieve consistent end product quality, as the main components of the products are natural products. The properties of the natural products strongly depend on the parameters during the growth and harvesting of the raw materials as well as their preliminary processes. The production of baked goods involves the product-specific combination of ingredients and the mechanical production of a dough, which is mostly kneaded. Low quality is often the result of incorrect expert assessment of raw material quality and the selected process parameters. A particular problem here is the process transitions or transfers between the process steps of dough preparation, work-up, fermentation phase, pre-baking phase, intermediate storage and post-baking phase. The aim of the project is to increase the product quality of baked goods. This should be achieved by developing a raw material-specific and cross-process production control system that uses artificial intelligence to improve coordination of the production processes while taking into account the specific parameters of the semi-finished products. The improved coordination of the production processes allows the reduction of rejects (resource conservation and traceability) as well as the planning/calculation of achievable product qualities based on quality raw material models to increase the specific process quality.

Contact persons:
A. Ait Alla  (Project manager)


Funded by:
BMWi

Duration:
01.06.2021 - 31.05.2023

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