How are New Technologies Improving Bakery Operations?

Technology in bakery systems has improved efficiency and baked goods manufacturing while also facilitating consumer interactions and providing remote services during the pandemic.

Fremont, CA: Using basic business and bakery-specific technologies, a bakery can reduce costs and boost revenues, whether a small, niche-oriented business that sells directly to consumers or a larger enterprise that sells to grocery stores, restaurants, and cafes.

Here’s how technologies are improving the bakery operations:

Enhances quality control

By modifying baking procedures, new baking technology can assist enhance the consistency of the items a bakery produces. Bake times, crusts, or other characteristics of pies, cakes, and bread were altered by moving pans from lower to higher racks in older ovens, bakers had to change pans from lower to higher racks manually. They can improve their baking outcomes by using ovens with rotating racks and temperature probes, thanks to new technology.

Reduces the cost of production

Bakers' manufacturing expenses will be reduced by technology that allows them to minimize or eliminate labor hours. While bakers may not be able to eliminate employees, they will be able to create more goods per employee in the same amount of time, lowering labor costs and improving productivity. Even if their labor expenses stay the same, their manufacturing costs will fall, boosting profit margins and gross earnings.

Enhances the sales process

Technology is changing the way bakeries sell their products, whether it's an internal sales database, a consumer ordering tool, or website analytics. The more accurately a bakery can forecast sales, the better it can manage inventory to ensure that customers get what they want and when they want it. With the demand for home food delivery and curbside pickup increasing, bakeries that use technology to support these types of sales will earn more. Inventory tracking, not just of finished goods but also of ingredients, aids in the smooth operation of bakeries.