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Resource Conservation and In-Line Quality Monitoring in Bakeries Using Instrumentation Best Practices

Monday, March 3 3:15 PM - 3:55 PM
Operations 1: Controlling Your Costs

This presentation will look at how simple instrumentation and automation solutions can have a significant impact on the profitability of a bakery. We will explore how hygienic design have impact on CIP and water conservation as well as how to improve CIP automation. In addition, we will look at how instrumentation can be used to improve ingredient yield and recipe management using highly accurate flow metering for batching or continuous processing. Finally, we will have a short look at oven efficiency and energy conservation – What is accuracy worth?

Ola Wesstrom, Endress + Hauser USA

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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