RFID, the Perfect Baking Ingredient

Filed in archive Implementation on August 29, 2006

What if your cookies are too sweet or the gingerbread is too hard? Certainly this would not be appreciated by your taste buds. Lebkuchen Schmidt, a German company into gingerbreads, almond cookies, stolen and other bakery product realized this and implemented RFID at its works in order to dole out perfect baked products. RFID is being implemented in the mixing process of the company since the last eight years.

Earlier the company had to face embarrassing situations where poor product quality was achieved due to human error. In order to counter this problem bar code labels were considered but the flour dust would have hindered its functioning and therefore RFID was chosen because of its contactless data transfer. Around twenty transponders were attached to the sides of stainless steel mixing kettles. The transponders have been sealed inside white plastic casings in order to keep them safe from dust and moisture.

This is how it works

At the start of the production cycle, each transponder's unique identification code is matched in the system with the batch's recipe. One worker accompanies each batch from beginning to end, visiting up to eight stations (equipped with a total of eight readers). At each stop, a mounted RFID interrogator (reader) reads the transponder automatically, within a range of 20 to 30 centimeters. The readers, specially designed by Hermos for the application, are waterproof in Accordance with standards set by the Verein Deutscher Ingenieure (VDI), the Association of German Engineers.

Data is processed in the system, which uses Proline software developed by Hermos. Employees receive instructions on a Siemens-made screen about how much of each ingredient to add and which mixing station to visit next. At some stations, ingredients are added by hand; at others, pre-measured ingredients are put in the mix automatically.

Not only did the company achieve precise mixing with RFID but also got invaluable information about its overall production cycle. One gets to know about the quantity of ingredients being used for particular product and when. The good thing is that in case Lebkuchen Schmidt ever faces investigation under a European law requiring food producers to trace all products then this data could be utilized for generating the required report.

Certainly this example would encourage other bakers to adopt RFID in case they are facing similar problem stated above as Lebkuchen Schmidt has certainly benefited from it.