To study the impact of ingredients types and dosages on bread quality, different types of breads are baked daily worldwide. Standards devices are used in order to measure different bread information: Volume, Height, Length, Colour

The following measures are made bread Volume, height, length and color using standard devices. The precision of these devices is low and the measurements are time consuming.

The project aims to develop a 3D device for a faster and automated way to measures the bread characteristics.

Project done in collaboration with an international company producing ingredients for the bakery and patisserie sectors.

contact: Olivier Debeir odebeir@ulb.ac.be, Rudy Ercek rercek@ulb.ac.be