Oficina virtual d'Enginyeria per a la configuració de panificadores

Nowadays, finding the right configuration for a new bakery is not a controlled work at all. It depends on many variables, such as the kind of final product, the raw material, the machinery and even the interaction between this set of elements. OVICOP will optimise the configuration of the bakery using an specially designed expert system containing the necessary know-how. Such a tool can positively impact the bread market. In order to fully disseminate OVICOP, the potential users will be able to use the expert system through Internet. For that, a web environment will be developed, and will eventually become a B2B market. The knowledge that expert system requires is: Know-how of the state-of-the-art machinery. To provide all this informations, all the providers will have access to the OVICOP machinery database. Know-how of raw materiasl and their interaction with the mahcienry. CeRTA, a food-specialised centre, will study this interaction, which is currently an state-of-the-art matter for bakeries. The data mining will be essential for a fully exploitation of this knowledge. Comparison between machinery will be availabe, and the end-users will have access to the state-of-the-art of the machinery and will be able to optimise their instalations. Moreover, a virtual comuntiy using OVICOP is forecasted. This means new cooperative business between SME to be competitors of the big multinational companies.