IMPROVING THE EFFICIENCY OF BAKERY PRODUCTION BY AUTOMATING THE DUST FORMING STAGE
Authors:
1.
Voronezh State University of Forestry and Technologies named after G.F. Morozov
2.
Voronezh State University of Forestry and Technologies Named after G.F. Morozov
(Department of Automation of Production Processes, assistant professor)
3.
Voronezh State University of Forestry and Technologies named after G.F. Morozov
(Department of Industrial Process Automation, Docent)
from 01.01.2001 to 01.01.2024 Voronezh, Russian Federation
from 01.01.2001 to 01.01.2024 Voronezh, Russian Federation
Type:
Сonference article
Pages:
from 196
to 200
Published:
23.07.2026
Subject area:
UDC 681.5
Language:
Russian
Keywords:
automation, bakery production, dough forming, rounding of workpieces, human factor, product quality, and modernization
Abstract:
The article discusses the issues of increasing the efficiency of bakery production by reconstruction and equipping with modern equipment. The current state of the bakery products market is analyzed, and the need for optimizing technological processes is identified. The main focus is on the automation of the dough shaping and rounding process in the production line for flat bread, which previously involved manual labor. The article proposes the introduction of specialized automatic rounders to replace manual labor. The advantages of automation are justified, including improved product quality, improved ergonomics of workplaces, and reduced dependence on operator skills.
The article discusses the issues of increasing the efficiency of bakery production by reconstruction and equipping with modern equipment. The current state of the bakery products market is analyzed, and the need for optimizing technological processes is identified. The main focus is on the automation of the dough shaping and rounding process in the production line for flat bread, which previously involved manual labor. The article proposes the introduction of specialized automatic rounders to replace manual labor. The advantages of automation are justified, including improved product quality, improved ergonomics of workplaces, and reduced dependence on operator skills.
Keywords:
automation, bakery production, dough forming, rounding of workpieces, human factor, product quality, and modernization
automation, bakery production, dough forming, rounding of workpieces, human factor, product quality, and modernization
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2. Nauchno-proizvodstvennyy zhurnal «Hleboprodukty». – URL: https://khlebprod.ru/index.php/soyuz-pekarej14/sovremennoe-sostoyaniemukomolnoj-i-khlebopekarnoj-promyshlennosti-rossii (data obrascheniya: 10.03.2026).
