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Artificial Intelligence

Reduce Waste and Boost Sustainable Production by Improving Batter Stability

Production doesn’t always proceed smoothly in a commercial bakery. Any number of challenges may arise once the dough is mixed thereby extending the typical bowl time prior to processing. The quality of baked goods is sensitive to variations in manufacturing conditions, and therefore maintaining batter consistency provides manufacturing flexibility. Chemically leavened baked goods are particularly sensitive to fluctuations in the environmental temperature and pre-bake floor hold time. These two factors can significantly influence the rate of reaction to release CO2 and impact the finished product volume. In addition to the product volume, texture, cell structure, and overall quality of finished baked goods are also affected.  It is challenging to maintain consistent hold time between the mixing and baking stages, as well as to economically control the plant temperature at many commercial bakeries due to external temperature and humidity variations. A slight variance in batter temperature and pre-bake hold time can cause quality issues during the process (e.g., batter consistency and viscosity) and therefore in the finished products (e.g., appearance, volume, texture). This leads to waste, which is both costly and undesirable from a sustainability perspective. This presentation is focused on leveraging phosphate technology to create a tolerant leavening system to increase batter stability, reduce production waste, improve labor efficiency, and enable a more sustainable production process. Speaker: Mengyi ""Emma"" Hu, MS

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