Dough fermentation is of great importance for the bread production process, as poorly fermented bread dough pieces have a significantly poorer product quality after baking. Until now, the optimum proofing time has been determined manually by specialised personnel, which leads to fluctuations in quality. In the ‘F.I.T. Gaerautomat’ research project, an optical monitoring assistant was developed that uses a vertical linear axis to monitor the bread dough pieces across different baking trays in the proofing room. In addition, proofing reference curves can be created and saved for proofing control in order to minimise proofing deviations and ensure consistent product quality.

Watch our new video to find out how artificial intelligence is improving the bakery of tomorrow and ensuring quality.

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