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Individual Impact of Baking Automation

Monday, March 2 1:30 PM - 2:05 PM

To educate the baking industry on best practices for implementing automation, a study is proposed on current procedures and results.  Robb MacKie, of the American Bakers Association, stated that the technological changes in the baking industry previously had been measured by decades, but now technology is being updated every quarter.  ASB has identified the shortage of skilled labor as so severe that they have joined forces with the American Bakers Association to fund a study on the gap in skilled labor.  The dynamics between labor issues and automation was summed up by Theresa Cogswell when she explained that you either suffer with the available labor, or make the decision to automate and eliminate the weak link.   This study will investigate current practices for introducing and utilizing automation in bakeries and report on the impact that those practices have on the success of the automation project

Participants will gain an understanding of:

  • Best practices for implementing automation in bakeries
  • The impact automation has on the workforce
  • Gain familiarity with the types of automation currently available and in use

Jim Ervin, Natural Ovens Bakery

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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