Level Measurement of Stored Flour Inventory in Pastry Production

Flour is stored in silos before being transferred into the pastry production process. Knowing the amount of stored flour is critical for the production flow since a lack of insight could interrupt or even stop production altogether. Enabling on-time ordering of the right quantities will prevent overflows as well as wasted production time. Flour tends to stick to the silo walls, creating build-ups and rat holes. Early detection will ease maintenance, reduce maintenance cost and allow optimal use of the silo content. Different types of flour cannot be mixed together in some cases, and knowing the inventory of stored flours can be crucial to the quality of the final product.