Environmental flour reduction in work zones challenge

EUROPASTRY S.A. group develops a high quality artisan bread with a higher level of hydration. The artisanal baking process makes it very necessary to flour the work surfaces where the dough passes through. This leads to very high levels of environmental flour in the work areas, which can be detrimental to workers' health. At the moment, flour is applied at certain points along the conveyor belt with flour dusters; these areas are usually open and cause the flour to be dispersed, so there is a risk of developing "baker's asthma". The company has a mandatory FPP3 mask but we are obliged to evaluate technical measures to reduce our problem.

HOW COULD WE...?

Reduce environmental flour by using as little space as possible, optimizing electricity consumption, reusing the dispersed flour and maintaining product quality.