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Abstract
The relevance of the study is related to the need to improve technological processes in the bakery industry, in particular in the automation of dough mixing systems. The problems of unstable quality and significant production waste have stimulated the development of innovative solutions in this area. The purpose of the article is to analyse the development of the OptiMix-360 continuous kneading system, which ensures stable dough quality and significant waste reduction under various production conditions. The research methodology is based on the analysis of practical results of the system implementation at enterprises, as well as a comparison of its efficiency with traditional kneading methods. Modelling and actual testing of technological parameters in production conditions were used. The results of the study showed that the OptiMix-360 system reduced production losses by up to 5%, increased productivity by up to 1600 kg/h and reduced energy consumption by 30%. The system also improved the quality of bakery products, reducing the number of defects to less than 2%. The conclusions show that the OptiMix-360 system has significant potential to improve bakery production, increasing the efficiency and competitiveness of enterprises through automation and reducing production costs
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