bakery dough fermentation monitoring

the challenge

A commercial bakery had no reliable way to track dough bowls through mixing, fermentation and tipping — and fermentation timing directly affects product quality. The factory floor (heat, moisture, metal everywhere) is hostile territory for off-the-shelf tracking hardware.

what i built

• Custom RFID IoT hardware designed to survive a harsh factory environment
• Three strategic scanning stations at the mixer, fermentation room and tipper
• PLC integration tying scan events into the production line
• Real-time dashboard of bowl locations, elapsed fermentation time and production status