Intelligent Dough Mixer Project

“我们的项目汇集了英国领先的商业烘焙行业软件解决方案提供商RedBlack Software的数据技术专家，以及英国最著名的食品和饮料行业研究协会Campden BRI的食品科学家。该项目的目标是利用机器学习和人工智能（AI）的最新发展，创建一个完全自动化的系统，为商业面包师准确测试和预测最佳面团质量和稠度。此外，它将能够从许多来源获取数据并从中学习。面包店是高度复杂的制造环境，使用复杂的原材料组合在短时间内生产出各种各样的商品。正确的面团混合是操作成功的关键，但很难做到。这是因为在混合面团的3-12分钟内，生物学（酵母）、化学（酶反应、氧化/还原）和物理学（水运动）之间发生了不可预测的反应。即使面粉的质量稍有不同，也会对最终产品的质量产生很大影响。正因为如此，面包师在烘烤之前就扔掉了相当多的面团。我们的目标是尽量减少这种浪费的做法，并通过我们的人工智能面团质量预测器节省商业面包师的工时和金钱。英国在历史上一直是烘焙技术的世界领先者。例如，1961年，Campden BRI的前身英国烘焙工业研究协会发明了Chorleywood面包工艺。这是一种新的面团制作方法，现在全球都在使用（在英国、澳大利亚、新西兰和印度，它占面包产量的80%）。这种方法使用高剪切混合过程，在大约3分钟内完全发展面团，1995年的后期发展使用压力和真空控制混合。同样，红黑软件一直处于计算机技术的前沿，它的Cybake家族面包店管理软件解决方案。所有最近增加的应用程序都充分利用了最新的云计算、移动和数据分析技术的进步。Cybake解决方案在英国和爱尔兰的手工面包师中很受欢迎，我们在欧洲大陆和美国也取得了进展。RedBlack Software和Campden BRI的目标是在英国创新传统的基础上创造一种全新的、独特的产品，这将对全世界的商业面包师产生重大影响。”

"Our project brings together the data technologists at RedBlack Software, Britain's leading provider of software solutions to the commercial bakery sector, and the food scientists at Campden BRI, the UK's most prominent food and drink industry research association.The project's aim is to exploit recent developments in machine learning and artificial intelligence (AI) in order to create an entirely automated system that accurately tests and predicts optimal dough quality and consistency for commercial bakers. Moreover, it will be capable of taking data from many sources and learning from it.Bakeries are highly sophisticated manufacturing environments that use a complex mix of raw materials to produce a wide range of goods in a short time. Getting dough mixes right is critical to operational success but difficult to achieve. This is because of unpredictable reactions between biology (yeast), chemistry (enzyme reactions, oxidation/reduction) and physics (water movement) that takes place during the 3-12 minutes that it takes to mix dough.Even slightly differing flour qualities have a big effect on the end product quality. Because of this, bakers throw away considerable amounts of dough before it is ever baked. We aim to minimise this wasteful practice and save commercial bakers man-hours and money with our AI dough quality predictor.Britain has historically been a world-leader in bakery technology. In 1961, for example,Campden BRI's forerunner the British Baking Industries Research Association invented the Chorleywood Bread Process. This was a new type of dough making now used all over the globe (in the UK, Australia, New Zealand and India it makes up 80% of bread production). This used high shear mixing processes to fully develop dough in around 3 minutes, with later developments in 1995 using pressure and vacuum control in mixing.Similarly, RedBlack Software had always been at the cutting edge of computer technology with its Cybake family of bakery management software solutions. All the recent additions tothis range of applications take full advantage of the latest cloud, mobile and advances in data analytics technologies. Cybake solutions are popular with craft bakers all over the UK and Eire and we are making headway in mainland Europe and in the USA.RedBlack Software and Campden BRI aim to build on this tradition of British innovation to create a brand new, unique product that will have a big impact on commercial bakers all over the world."