Why the Smartest Bakeries Treat Data Like a Daily Ingredient
Written by: Thomas Nolan - Senior Solutions Architect, Europe
Craft and intuition have always been at the heart of the industrial baking trade. But as energy prices rise and sustainability pressures mount, relying on instinct alone has become a risky way to run a site.
Writing for Baking Europe, Thomas Nolan explores how the most efficient facilities are now giving data the same attention as flour, water, and yeast.
Key insights include:
- The Power of the Invisible: Discover how "micro-losses"—like 30-second pauses or slight temperature drifts, can lead to tens of thousands of pounds in waste.
- Real-Time Quality Control: How live visibility allows operators to fix issues before a batch goes out of spec, strengthening human expertise rather than replacing it.
- AI in the Bakery: A look at how tools like Mayvn AI are shifting the culture from looking at the past to supporting live decisions on the floor.
- Success Stories: Real-world results from Tip Top Bakeries and Tootsie Roll Industries, including a 5% OEE improvement in just two months.
"The bakeries pulling ahead are the ones treating data not as a technical add-on, but as a genuine ingredient in daily production."
To learn how to turn your everyday production into a source of insight, read the full feature on pages 51–53 of the Winter 2026 edition of Baking Europe.
Read the Full Article : Link here!
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