EIT Food - EU PRO4BAKE project: Improve artigianal bakeries performances considering both demand forecast and process optimisation: the EIT FOOD Pro4Bake approach

Remigio Berruto, Sara Beduschi, Botta Giulia, Patrizia Busato, Nadja Reinhardt, Andras Sebok & Susanne Braun
The bakery products subsector has the largest number of companies, value added, employees and number of companies in Europe (Food and Drinks, 2011). Over-consumption of energy in bakeries due to inefficient scheduling and production planning together with high shares of unsold bread waste (5-10% in Europe) is a big issue. Not only avoidable CO2 emissions affecting climate change and society, but also excessive costs for SME bakeries are severe consequences. Recently, the EU has identified...
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