Industries
Bakery
Proofing times, oven temperatures and pieces that must come out whole and correctly counted.
- 01MixingFormula, time and dough temperature.
- 02Dividing and roundingWeight per piece.
- 03ProofingTime, humidity and chamber temperature.
- 04BakingOven temperature profile.
- 05CoolingTime before slicing and packing.
- 06SlicingWhole, uniform pieces.
- 07PackagingUnits per bag and lot date.
In a bakery the pace is set by proofing and the oven. A proofing delay or an oven out of temperature affects everything downstream. Autech can measure pace, stops and counts per stage, and bring temperature and allergen records into one system.
Where it usually hurts
Typical problems in this industry, at the stage where they appear. Pick one.
Slicing
Broken or misshapen pieces reaching packaging
After the oven or the slicer, a damaged piece is caught late or not at all. Camera inspection can flag it and record how many there were per shift.
How we approach it
Quality
Inspections and deviations recorded on the spot, with an owner and a close-out.
See the solution →What you need to be able to prove
- Allergens per product and cleaning between changeovers
- Oven and proofer temperatures
- Lot and production date per pack
What we'd ask you
- When a damaged piece leaves the oven, where is it caught and who removes it?
- If a bag ships short, how do you find out: on the floor or from a complaint?
- Who needs to see oven temperatures: the operator, quality or management?
Other industries
Let's start with one problem.
Tell us what's costing you most today. We review it with you, show how we'd solve it and estimate its value together.