Okin reduces waste due to excess bread volume thanks to Savvy SmartBox technology.

The bread fermentation process is highly dependent on temperature and humidity. If these parameters are not controlled, the final product exceeds the desired volume and has to be rejected because it does not fit into the transport packaging.

Okin has detected the need to create a system that is capable of homogenising the resulting volume of the bread produced in order to reduce the underused space and reduce the number of costly rejections. To this end, a hybrid solution has been implemented, using Savvy's Edge and Cloud technologies.

In the Edge, Savvy SmartBox and its capabilities have been used to connect the manufacturing line with the Cloud and obtain information from the dough mixer, leavening machine, machine vision cameras, ovens and freezers.

An analysis was carried out with the captured data to generate an algorithm capable of recommending the set parameters for the fermenter and the yeast dosing machine.
The developed algorithm has been deployed to make recommendations based on process and environmental data.
In the Cloud, visualisations have been developed to monitor the volume of bread being produced in real time, allowing the temperature and humidity of the leavening machine to be adapted before the end of the leavening process.

In addition, the trend of the volume of bread produced has been analysed, taking into account the environmental conditions and their production parameters.

RESULTS

Thanks to the improvement in the homogenisation of the volume of bread produced, the number of rejected loaves has been reduced, and logistics and transport costs have been better utilised. In addition, there has been a significant reduction in wastage due to the excess volume of the bread produced. It has been possible to know what the standards are for each of the recipes produced, with deviations and trends. This allows plant operators to be able to act at the different points of the production line by knowing exactly the characteristics of what is being produced.