The right bakery equipment can make all the difference when scaling up! That’s why I’m counting down the days to this year’s Baking Expo! With all of the attention on AI, tech, and suitability, the spotlight will be on smart bakery equipment and systems that slash waste while keeping operations running smoother than a perfectly laminated croissant.
Predictive Maintenance
We’re beyond the days of reactive fixes that leave you scrambling mid-production. The latest bakery tech integrates AI-driven predictive maintenance, utilizing real-time data to alert you before a mixer fails or an oven underperforms. Imagine sensors tracking motor wear in your spiral mixers or heat distribution in your deck ovens, giving you a heads-up before a breakdown kneads its way into your schedule. Companies like AMF Bakery Systems and Revent are rolling out solutions that minimize downtime, because every minute lost is dough wasted.
Smarter Systems for Sustainable Baking
With sustainability at the forefront of industry trends, I have no doubt that there will be numerous interesting integrations on the show floor. For instance, closed-loop systems that optimize ingredient usage, reducing overmixing and overproofing with laser precision. New automated dough dividers now adjust portioning dynamically, and some can even cut scrap by up to 15%. And let’s not forget energy-efficient ovens with adaptive heat recovery. Talk about baking golden crusts while trimming utility costs!
Getting Techy at IBIE
The Baking Expo is where the industry’s brightest minds knead innovation into reality. From hands-on demos of IoT-connected proofers to panels on reducing your bakery’s carbon footprint, the knowledge you’ll gain is worth its weight in sourdough starter. Be sure to mark your calendars for September 13-17 at the Las Vegas Convention Center. Hope to see you at the show, bakers!
Check out more IBIE Show Features here!
Get more IBIE updates and trends!
|
About the Author Dr. Lin is the baking industry’s influencer who has had a love affair with baking for over 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only digital and central technical resource for the baking industry. |
