Modelling and simulation of bakery production lines for process analysis and optimization

Most bakeries work on a suboptimal level concerning utilization of devices, energy consumption and staff allocation. That results in "bottle- necks", operation problems, and not achieving the best possible profits. In order to detect these suboptimal processes, it is advantageous to use virtual models. Once created, these models behave like the real system. Thus, they will provide a possibility to predict the changes that may occur to the real production, if the spécifications of the production elements are changed. Furthermore, the models can provide a very detailed look on the production flows, which helps to find and eliminate inefficient production schemes and "bottle-necks". Therefore, they provide a powerful tool for production planning.