The potential of using measurement technology in bakeries is underestimated, says Dr. Banu Sezer, Market Development Manager Food at Anton Paar in Graz, Austria. However, completely new possibilities are opening up, especially in conjunction with AI.
According to Dr. Banu Sezer’s observations, measurement technology and quality assurance are sometimes viewed as secondary priorities. “Neglecting quality assurance, however, can lead to disappointing results and have negative impacts in the short to medium term for a company.”
Depending on the size of the operation and process complexity, bakeries in Europe use different measurement technologies. The most important parameters in quality assurance and control include: the moisture content of flour; the consistency of the dough; the performance of the baking agents/improvers; baking temperatures and times, as well as the texture, taste, appearance, and shelf life of the finished baked goods. More rarely, extended measurements of nutrient contents, microbiological analyses, and in-depth sensory quality analyses are carried out.
Dr. Sezer: “The immediate benefits of investing in measurement technology may not always be apparent, especially for bakeries that rely heavily on visual and tactile assessments. However, these measuring instruments not only ensure quality but also improve process efficiency and the proper use of valuable raw materials.”
In the broader industry context, global food safety standards are increasing the emphasis not only on quality assurance (product quality), but also on quality control (product safety) – especially in large-scale operations. “Regulatory requirements, such as HACCP and ISO certifications, compel bakeries to focus more on maintaining quality through precise measurements“, says the expert.
The importance of AI is increasing
The use of artificial intelligence (AI) is transforming quality assurance (QA). In the production of baked goods, AI is now being used to detect irregular shapes, inconsistent crust colors, or incorrect portion sizes; to perform predictive maintenance of equipment based on historical data and sensor readings; to develop recipes, and to optimize supply chains.
Dr. Sezer says: “While AI is already being employed in these areas, there are many more opportunities for its integration, further expanding its role in quality assurance. For instance, AI-driven sensory analysis could revolutionize how taste, texture, and aroma are evaluated. Currently, human sensory panels are often used to assess these attributes, but AI could take over some of these tasks. By analyzing data from various sensors, such as gas sensors for aroma and texture analyzers for consistency, AI could simulate human taste testing and provide more objective, reliable feedback on flavor and texture.”
Highly customized baked goods
But that’s not all. AI could also enable bakeries to personalize their products based on individual customer preferences, dietary needs, or emerging trends. Dr. Sezer adds: “By analyzing customer feedback, tracking preferences, and adjusting recipes in real time, AI could help bakeries deliver highly customized products that better align with consumer desires. This level of personalization would not only enhance customer satisfaction but also help bakeries stay competitive in an increasingly demand-driven market.”
| Analytics and measurement technology relevant to bakery production | |||
|---|---|---|---|
| Measuring instruments for quality control from Anton Paar |
 Brabender FarinoGraph |
 Brabender ExtensoGraph |
 Brabender ViscoQuick |
| Measuring instrument | Flour and dough analyzer | Dough processing and baking behavior analyzer | Universal torque viscometer |
| Function | Measures the water absorption capacity of the flour and the consistency of the dough by assessing the resistance it exerts against the kneader’s mixing motion | Device for examining the stretching and processing properties of a wheat dough | Measures the gelling properties of starch-based products and the viscosity of various liquids |
| Applications (raw material/semi-finished product) |
Flour, improvers for bread and biscuits | Flour, baking agents, improvers for bread and biscuits | Flour and starch-containing material, chocolate and fillings |
| Analysis is used for | By analysing the dough consistency and stability, it is possible to predict the kneading behaviour and adjust the water content in order to achieve the desired dough structure. The results expressed in standardized Farinograph units (FU) provide a basis for flour evaluation and enable adjustments in recipes and production processes. | For optimal dough processing, it is crucial to assess elasticity, extensibility, and resistance to stretching under real production conditions. Measuring these properties provides insights into how dough behaves during fermentation, shaping, and baking. This analysis is particularly useful for evaluating the influence of flour quality, fermentation time, and additives on dough performance. The results are provided in Extensograph units (EU). | Quick viscosity analysis optimizes gelatinization and enzyme activity in doughs and starch-rich fillings. Assessing chocolate flow properties improves processes and prevents crystallization defects. Cooling behavior analysis predicts texture changes during production and storage. Real-time data and flexible dosing enables precise recipe modifications for enhanced stability and performance. Results are reported in Brabender Units (BU) or mPas. |
| Analytics and measurement technology relevant to bakery production | |||
|---|---|---|---|
| Measuring instruments for quality control from Anton Paar |
 ViscoQC 300 L |
 Litesizer DIF 500 |
 MCR Rheometer |
| Measuring instrument | Rotational viscometer | Laser diffraction particle size analyzer | Rheometer |
| Function | Tests the viscosity of a variety of products | Measures the size of particles in both liquid dispersions and dry powders in the micro- and millimeter range | Measures the deformation and flow behavior of different samples |
| Applications (raw material/semi-finished product) |
Chocolate, honey, syrups, plant-based dairy alternatives, thickening agents, fruit purées, and sauces | Powder and liquid ingredients (flavor, sugar, etc.) | Eggs and dairy (milk, butter, yogurt, etc.), chocolate and fillings, coatings and moldings, whipped cream and mousses, stabilizers, emulsifiers, gelling, glazing agents |
| Analysis is used for | The viscosity analysis provides insights into the flow properties and consistency of liquids and semi-solids, ranging from low to high viscosities. Understanding these characteristics helps in optimizing formulations and ensuring uniformity in product texture, stability, and performance. | The analysis of particle sizes provides valuable insights into their distribution and behavior, with sizes ranging from nanoscale to millimeters. Understanding particle size is critical for optimizing product formulations, enhancing stability and improving performance in applications such as pharmaceuticals, food and coatings. | The analysis provides insights into properties such as shear, compressibility and wall friction, which are essential for understanding how powders will behave during processing and in the final product. |
| Analytics and measurement technology relevant to bakery production | |||
|---|---|---|---|
| Measuring instruments for quality control from Anton Paar |
 RapidOxy 100 |
 Abbemat series |
 PNR 12 |
| Measuring instrument | Rapid small-scale oxidation test (RSSOT) | Digital refractometer | Gravity penetrometer |
| Function | Tests the oxidation stability of a wide range of products, simulating real-world aging conditions |
Digital refractometer An instrument for measuring the concentration and refractive index of liquids and pastes |
Used to analyze the spreadability of margarine and edible vegetable fats |
| Applications: (raw material/semi-finished product) |
Fats and oils, including powdered cocoa mass, liquid vanilla and peppermint extracts | Fluids, semi-fluids like plant-based oils, flavors, ingredients, and additives, sugars and sweeteners | Edible fats |
| Analysis is used for | The analysis of accelerated aging by increasing temperature and excess oxygen provides insights into the stability and shelf-life of various products. This test simulates real-world aging processes, helping to predict how materials such as food, flavors, fragrances, cosmetics and pharmaceuticals will degrade over time. | Provides insights into the composition and purity of various substances. The analysis is crucial for ensuring consistent product quality, optimizing formulations, and verifying ingredient concentrations. | The analysis of penetration depth provides insights into the consistency, hardness, and texture of materials. By measuring how different test bodies, such as needles, cones, rods, or discs, penetrate a sample, this test helps assess the material’s behavior under pressure and its suitability for specific applications. |
