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. 

Setting up a bakery, part 3

Brands, innovative design or proven concepts

Shelf life

Shelf Life 2: The internal factors

In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...

Reformulation

Sugar replacements in bakery products

In most cases reducing sugar leads to an equal or higher calorific value of the product since the energy contribution remains the same where it emanat...

Product challenges

The Changing Role of Additives in the Ba...

Over the years the craft of baking has developed from very process oriented towards convenience. By process simplification a desire for premixes, blen...