The manufacture of baked goods provides many challenges since there are a multitude of input variables that can affect product quality. The ability to continuously monitor key product attributes (e.g. bake color, peak height, slopes, blister area, etc.) provides operators a way of responding to changes faster and more effectively.
Operators also gain insight into how process changes impact product quality in a quantifiable way, allowing them to make more intelligent changes with less guesswork. Using the real-time software tools, it is easy to differtiate between ‘normal’ process variation and conditions that are ‘out of control’ and require immediate action.
Automatic rejection can also be employed, ensuring that defective objects never reach the end customer. Rejection limits are completely configurable and allow reject decisions to be more predictable and repeatable.
LEARN MORE about the Sightline products best suited for the inspection of buns, bread and baked goods: Benchtop Inspection System, Over-Line Inspection System, In-Line Inspection System, Automation Solutions and Software Reporting & Analysis.