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
Since 1997, Sebastian Wessels has worked for WP Kemper in various capacities. After studying mechanical engineering, he first worked as a development engineer in the area of mixing technology. He later became responsible for the entire design department. Since 2012, he has been responsible for the engineering department at WP Kemper…for development of customer-specific solutions up to complete turnkey solutions. He has exciting ideas for our product range for the future and looks forward to introducing those further developments.