Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher economic and ecologic efficiency, thus, lower production costs for bakeries and lower climate change impact for society. The tool is developed using a flow-shop model, optimized by evolutionary algorithms, digital twins and artificial intelligence procedures. Adaptation to consumers’ preferences will minimize food waste, hence, ecological footprint in bakeries, and lead to further optimization of the baking process, product range and amount. Consumers’ demands and expectations related to e.g. weather or holidays, and their acceptance of changes in product availability will play a big role in the analysis.
In the end, a computational application will help SME bakeries as users to adapt their production planning and processes to best practice. Subsequently, its potential in practical application will be examined and its impact broadened to the rest of Europe and beyond. Dissemination through technology transfer to users by involving professionals, students and learning videos will be performed. The product will be commercialized in the end to make it possible for bakeries to adapt to the truly needed amount and product range with optimized baking schedules to reduce energy consumption.