PRODUCTION STORIES
OFS in production: real stories.
Two projects published by Oripan show how MES becomes operational in different bakery environments: an end-to-end automated factory and four harmonised gluten-free plants.
01 · FOURNEOComplete digitalisation and control of an automated factory
FOURNEO produces high-quality flatbreads including Pinsa Romana and Focaccia, with fermentation processes lasting up to 72 hours.
- The challenge
- The new automated facility needed one system for a long, articulated process, real-time visibility of quality and efficiency, raw-material and certification traceability, and maintenance and downtime management.
- The documented outcome
- The unified platform provides complete plant control, insight into cost and efficiency, timely reaction to deviations, and reduced management time and cost.
EXPLORE →02 · MORATO PANE / NT FOODHarmonised traceability and control across four plants
NT Food, now integrated into Morato Pane, is the gluten-free specialist operating four plants with strict quality and traceability requirements.
- The challenge
- The goal was to remove manual production sheets, reduce errors and data-loss risk, ensure full traceability and standardise workflows from dough preparation to packaging across all four sites.
- The documented outcome
- Morato Pane / NT Food can govern the complete cycle from raw-material intake to palletised finished goods, with real-time visibility and digital, scalable and harmonised processes across four sites.
EXPLORE →
OFS / MES