Solution overview

"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"

Key features

Optimizing Temperature Regimes Using Numerical Models, Correlations, and Artificial Intelligence.

Integration and adaptability in manufacturing environments

"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."

Implementation support and training for manufacturers

"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."

Sustainability, compliance and certifications in the EU

"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."

Example of successful implementation of solution in manufacturing company.

The technological solution “Energy Savings in Bread Baking” is being developed and validated under the project QL24010110, supported by the Czech Ministry of Agriculture. It focuses on optimizing baking temperature regimes in industrial bakeries to achieve high-quality products with lower energy consumption and reduced process contaminants. The solution is currently being tested in cooperation with bakery industry partners, where numerical models and artificial intelligence are used to define efficient temperature profiles for different oven types. Initial trials have demonstrated potential energy savings and improved process stability.

Case studies or testimonials showcasing the impact of the solution on real-world operations.

"The project QL24010110 “Energy Savings in Bread Baking through Optimization of Temperature Regimes Using Numerical Models, Correlations, and Artificial Intelligence” is conducted by the Centre for Agricultural and Food Research and Innovation (CZPVI). The research aims to create a universal model and software tool for practical use in bakeries. During the ongoing testing phase, pilot applications in bakery environments are evaluating how optimized temperature regimes can reduce heat losses, minimize cooling energy demand, and maintain desired sensory qualities of bread and pastry products. The long-term objective is to integrate this software as a practical digital tool supporting energy efficiency and sustainable production in the baking industry. Validation in operational conditions is planned throughout 2024–2028, with expected measurable reductions in energy consumption once implementation is complete."

Link to the solution video or pdf technical documentation.

https://www.czpvi.cz/en/projects

Expected return on investment (ROI)

Cost overview: implementation and ongoing expenses