Optimizing Baked Goods Production with Vision Inspection Data (BAKERpedia)

Quality control during the baking process can be complicated with many aspects to consider:

• Ingredients qualification and sourcing
• Recipe development for large scale production
• Environmental factors (temperature, humidity, etc.)
• Variations in equipment and processes across multiple facilities
• Labor issues such as retention of qualified staff and industry knowledge

In this BAKERview webinar, KPM's Andrew McGhie, Director of Business Development for Bakery Vision Systems, explains how baked goods manufacturers can use automated vision inspection systems use objective data from 100% of the products on the line to truly understand the range of variability and identify production issues or areas for small improvements that can make a huge difference