Servicio de Información Comunitario sobre Investigación y Desarrollo - CORDIS

New pastrymaking technology

A solution has been found for the problems of production structures in traditional pastrymakers. The existent technologies do not allow a change in the production structure (usually a daily production of high quality products) to adapt to current demand. There is a decrease in the demand of traditional pastry due to a change in the consumption habits and an increase in the quality of industrial pastries required. A flexible cell has been designed, able to manufacture 12 products of 5 families of products. More products can be added with a low investment. The cell production rate allows the distribution of its products in an extended area, now feasible for artisanal pastries. The product presentation has been chosen in accordance with the distribution market and preservation procedures. The cell design is technically supported by a group technology with the following characteristics:
production of different groups of products, named families, with an easy adaptation of the cell to each group production;
development of integration devices (for these integration devices software is available to program the production lines to keep the production parameters at their desired values);
division and sequence of subprocesses and stocks to reach a self-regulation of the cell;
definition of planning criteria to satisfy the products request in accordance with labour levels.

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Avda de Pamplona 12
20400 Tolosa
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