Bakery Reduces Scrap Rate by 80% with Automated Spray System Problem: Tiosa Supán, the largest commercial bakery in Ecuador and a supplier to major fast food restaurants, had difficulty ensuring that sesame seeds adhered to their products during baking. A spray system used air atomizing nozzles to apply mist to the unbaked dough to get the seeds to stick. However, spray pressure was adjusted manually to control the volume of water applied.

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