How do you ensure the bake profile is consistent and optimized? Make sure the oven has solid process controls and is not overloaded. A good recipe management system with supervision of adjustments is critical. It is also important that the operators or people making any changes are well-educated and understand the chemical changes involved in the baking process. Several chemical changes need the product to be in a certain temperature range for a certain amount of time. For example: Release of CO2 120 to 140oF 50 to 60oC Yeast activity 85 to 140oF 30 to 60oC Starch swelling 130 to 150oF 55 to 65oC Amylase activity 130 to 180oF 55 to 82oC How can bakers optimize their mixer to get the desired hydration efficiently? Time is very important, but hydration can be helped tremendously by pre-hydrating the flour, like with our JetMix system. The total cycle time, not just the mixing time, needs to be considered. ALWAYS START WITH THE BEGINNING OF THE PROCESS. CHECK IF ANYTHING CHANGED WITH THE INGREDIENTS BEING USED - DIFFERENT SUPPLIERS, DIFFERENT SEASONS, DIFFERENT STORAGE CONDITIONS. NEXT IS POSSIBLE CHANGES IN MIXING - HUMAN OR MECHANICAL - THEN FORMING AND BAKING. MAKE SURE THE PROCESS IS ALWAYS UNDER CONTROL. COBOTS, ROBOTS & AUTOMATION Robotic Packing . Smart Conveyors . Robotic Decorating . Tray Management Equipment automation built to help you with: Labor shortages. Repetitive stress injuries. Managing operational costs. Product consistency & throughput. Dull, dangerous and dirty tasks. BAKER-BOT Versatile, userfriendly Cobot. CAKE LAYERING SYSTEM Smart conveyor that stacks iced layers of cake. DECO-BOT Dual robotic decorating system. ROBOTICS & AUTOMATION FOR FOOD & BAKERY apexmotion.com | 1-778-298-8292 info@apexmotion.comhttp://www.apexmotion.com