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"Project goals: 1. **Optimization of baking temperature regimes for different types of ovens**: The main objective is to optimize the baking temperature regimes while achieving the desired organoleptic parameters of bakery products (including minimal levels of process contaminants). This should be accomplished with the lowest possible heat consumption and thermal losses, including cooling losses of the products. 2. **Development of a universal model and methodology for baking optimization**: Based on the optimization of temperature regimes, a model and methodology will be developed for efficient baking of bread and wheat products, tailored for practical use in bakeries. 3. **Development of software for baking process optimization**: The goal is to create intuitive, industry-verified software for bakeries that minimizes energy consumption while enhancing efficiency and productivity"
Optimizing Temperature Regimes Using Numerical Models, Correlations, and Artificial Intelligence.
"Intuitive, industry-verified software for bakeries. The software can be easily implemented in existing bakery control systems and adapted to various oven types. It integrates with standard production management tools and can be customized to specific process parameters and product types."
"Comprehensive user training and technical assistance are provided. Workshops and webinars help bakery operators understand data interpretation and process adjustment. Post-implementation, continuous updates and expert consultations ensure optimal system use and long-term efficiency gains."
"Yes. The solution supports EU Green Deal goals and energy-efficiency directives. It complies with food safety and quality standards (HACCP, ISO 22000) and contributes to reduced carbon emissions through energy optimization. Validation and verification are planned as part of national R&D programs under the Ministry of Agriculture of the Czech Republic."