The Future of Baking Technology
The equipment just keeps getting better and better. In this presentation, Patricia Kennedy and Sebastian Wessels will give us some examples from across the industry, including a case study of The WP Kemper KRONOS Digital, that develops a “feeling” for the dough, better than a master baker can do, by measuring applied energy, dough stiffness, dough momentum, dough viscosity, dough temperature. The technology adapts to the inconsistencies of raw material and environmental conditions. And critical data tracking for dough rheology for quality. It is very easy to operate as it needs three recipe parameters (type of dough, degree of mixing and batch size), after this, the KRONOS digital performs all tasks as soon as it is given the signal to start.This and other examples as we explore the bread technology of the future
Patricia Kennedy founded WP Bakery Group USA in 1990 under the name Kemper Bakery Systems. Kennedy’s background in business, marketing and branding provided a strong foundation for her role as President and CEO of WP Bakery Group USA. A member of the Board of Directors for the Bread Baker’s Guild of America for many years, Kennedy became very involved in the artisan side of baking early on in her career, giving her the foundation of baking knowledge necessary to head up this organization. Patricia understands and respects the absolute precision that bakers require from their equipment because the baking process is as much science as it is art. WP Bakery Group USA then applies this knowledge to industrial formulations to create reproducible high-quality baked goods.