While it was once common for operators to apprentice under experienced bakers to learn the business, today’s bakery operators are usually less trained and more prone to making mistakes on the plant floor, especially if batch instructions and records are kept on paper.
(Clockwise, starting at top left): Walnuts arrive in trucks; walnuts are then placed in drying bins; Opto 22 SNAP PAC brains and I/O bring in sensor data and control drying
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