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bbi-2018-05-iba innovations (CSB excerpt)

Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.

Digital baked goods production

Digitization is progressing well in the baked goods industry. The sector specialist CSB-System showcases this in concrete terms. Its digital solutions presentation includes systems for incoming goods, production planning, price labeling, order-picking and branch connectivity. Trade fair visitors can gain an on-the-spot picture of how they can use smart technologies to optimize planning their production and resources and reduce their costs.

The centerpiece is the ERP system, which CSB offers in three different variants. The CSB Industry ERP is the sector ERP for companies in the baked goods sector who are looking for a complete solution for their business. CSB Factory ERP is suitable for production works control in international groups and company groups that use a master-level group ERP. CSB offers the Basic ERP for SMEs: even in this basic version, the company says baked products businesses already have access to best practice processes that cover all the sector’s needs as standard. CSB is also showing new automation solutions and special hardware for bakery businesses. For example, the CSB Kompaktrack is used to record operating data and is suitable for fast weighing and labelling of goods. Industrial image processing promises big efficiency gains. It enables automatic data acquisition, analysis and further processing. The new CSB Recognition Unit for example, also on show on the CSB stand at the iba trade fair, can record baskets quickly and automatically: identification, counting, documentation – all these work steps are carried out simultaneously and with manual effort.

Woman in factory using tablet with robot handling cookies

CSB offers various ERP-Systems for different requirements

The article is part of an extended feature, which was originally published in [BBI 5 – 2018]. Read the full article in the magazine: