ADVERTORIAL


GIVES BAKERIES GREATER CONTROL OVER QUALITY AND FLEXIBILITY


SMART DATA


As digitalisation reshapes industrial baking, Rademaker explains how real-time data, AI and integrated systems are helping bakeries improve quality, efficiency and production flexibility.


T


he (industrial) bakery sector is in the midst of a digital transition. Higher volumes, stricter quality requirements and a broader product


range are driving the need for increased control. According to Onno Kuijper, Director Sales at Rademaker, data plays a key role in this development. “Bakeries want


to know


exactly what is happening on the line,” says Kuijper. “Real-time data makes that possible, not afterwards, but during production itself.” To achieve this, Rademaker works closely with


technology partner Sensure. Together, they focus on data collection, product scanning and smart production applications. This combination of process expertise and data technology delivers tangible benefits for bakeries. By using data intelligently, the focus shifts from reactive quality control to continuous process optimisation. Where bakeries once relied on sampling and


experience, data now provides full visibility. Deviations in for instance shape, colour or toppings are detected immediately during the process. Operators don’t have to wait to the end of a production run. “Small adjustments prevent errors from accumulating and leading to loss of quality or rejects,” Kuijper explains. “It brings stability to the line, higher line utilisation, and confidence in the end product.” A key component of this development is AI-


driven vision inspection. According to Kuijper, manual inspection is no longer feasible at high production speeds. “Assessing thousands of products per hour requires automation.” AI systems inspect each product objectively and without interruption. Non-conforming products are automatically removed from the line where possible, while compliant products continue to flow unhindered. This prevents unnecessary stoppages and keeps the line running efficiently, while


10 • KENNEDY’S BAKERY PRODUCTION • JUNE/JULY 2026 Onno-Kuiper


tracked, while small adjustments can be made in a targeted manner. This ensures stable dough behaviour and predictable results.


“Consistent dough leads to consistent


products,” Kuijper emphasises. “This is becoming increasingly important for customers and retailers alike.” Alongside consistency, the need for flexibility


structurally improving product consistency. For bakeries, this means less waste and reduced rework. In addition to quality control, data also provides in-depth process insights. Trends and variations become visible over longer production runs, enabling operators to better understand the causes of deviations. “This knowledge accelerates optimisation,”


says Kuijper. “Decisions are based on facts, not intuition.” Rademaker is internationally recognised for its stress-free dough handling. Handling dough correctly remains essential for product quality, and data supports this process through continuous monitoring. Settings for sheeting, shaping, proofing and depositing are


is also growing. Product ranges are expanding and changing more rapidly. Changeover times must remain short, while the tolerance for errors is decreasing. Digitalisation helps bakeries respond more effectively to these demands. Recipes are stored centrally and can be


easily recalled. The production line actively supports operators during product changeovers. Visual instructions and smart tools reduce the likelihood of errors, while automated functions are only activated when needed. This saves energy and prevents waste. Product weight and yield are continuously monitored, with weighing conveyors automatically adjusting settings to keep product weight within tight margins. “This increases yield and reliability,” says Kuijper. Data is also playing an increasingly role in maintenance. Machine


important


data provides insight into load and wear, making failures more predictable rather than unexpected. Maintenance can therefore be planned, reducing unplanned downtime and increasing production line availability. Integrated systems connect all parts of


EFFICIENCY AND CONSISTENCY DO NOT


HAVE TO BE AT ODDS. WITH INTEGRATED SYSTEMS, THEY ACTUALLY STRENGTHEN EACH OTHER” — ONNO


KUIJPER, DIRECTOR SALES, RADEMAKER


the process, from production to inspection, creating a single data-driven environment that provides clarity and coherence. As bakeries grow and scale up, maintaining balance remains crucial. Increased output must not come at the expense of quality. Data continuously safeguards this balance. “Efficiency and consistency do not have to be


at odds,” says Kuijper. “With integrated systems, they actually strengthen each other.” Looking ahead, Kuijper foresees further


automation within industrial bakeries. Sensors, vision systems and AI are becoming increasingly intelligent, enabling production lines to self-adjust more frequently. The role of the operator will evolve accordingly, supported by insight and data.


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