Browsing: Biscuit making & handling equipment

A.I. in the Bakery Kitchen?

American food manufacturer Jeanette Harris would never have put two teaspoons of cardamom in a recipe for a dozen biscuits.

The spice is strong, polarising and typically associated with India and Asian cooking, not gluten-free chocolate chip biscuits.

“Humans have internal biases about these sorts of things, especially cooks and bakers — we have these ideas that these are the tried and true ways,” Harris says.

Two teaspoons of cardamom is not one of those tried and true ways. But when an artificial intelligence designed to optimise parts for airplanes and spaceships told her two teaspoons of cardamom was the right amount, she listened.

“And it tasted delicious.” Harris, who founded the Gluten Free Goat Bakery, worked with Google’s AI research team at the company’s Pittsburgh office and its chef to develop a biscuit recipe using machine learning and artificial intelligence.

“It was arguably one of the tastier applications for Google’s Hypertune project”, engineer Daniel Golovin says.

The thought to apply Google’s AI technology to baking biscuits started one day as employees sat around talking at lunch.

Greg Kochanski, a member of the team working on AI, worried that the technology would develop with only applications for large corporations, and leave behind small businesses. He proposed finding a real-world, small use for it…and the Google biscuit experiment was born.

The team first worked with John Karbowski, a chef at Google who teaches cooking to employees. Karbowski and the team began baking chocolate chip biscuits using recipes devised by the AI.

The artificial intelligence works by using a relatively small data set to create the optimal conditions based on any number of parameters. For the chocolate chip biscuits, the AI could determine the amount of specified ingredients, the temperature and time in the oven or other factors in the baking process. The AI takes data from test batches of biscuits and uses it to design the best batch.

“You’re not going to do this billions of times,” Golovin says of baking batches of cookies. “The trick is to do this as few times as possible.”

Some biscuits concocted by the AI were terrible — not enough butter, too much chocolate. Some had orange extract and cayenne pepper. Some were good.

Google employees taste-tested the biscuits, and their feedback was fed into the AI to help it make better decisions about the next batch. After many batches of biscuits — Google’s kitchen has five ovens — the team landed on the optimal, basic, chocolate chip cookie recipe. But they weren’t done there.

To challenge the AI, the team went to Harris, whose bakery specialises in gluten-free, vegan and soy-free treats. Harris gave the team an unfinished, chocolate chip biscuit recipe that she was developing.

The AI took control over four or five ingredients, including cardamom and Szechuan pepper, the latter of which it decided does not belong in chocolate chip biscuits and was zeroed out of the recipe. The rest of the recipe was left to Harris’ expertise.

It took the AI about 60 batches of cookies to nail the recipe…not bad for a computer starting from scratch, Harris says.

Both she and Karbowski say it was a bit unnerving to give the AI control over some of the baking process and decision making. “You have to kind of surrender to how you as a baker or chef instinctually react when we look at ingredients and just trust in the recipe that the machine puts out,” Karbowski says.

Neither Harris nor Karbowski actively uses Google’s AI in the kitchen, and they both say that the technology may not be the most beneficial to their small-scale operations, where test batches and tastings are possible.

Both could see artificial intelligence and machine learning benefiting larger baking and cooking operations. And neither is worried that artificial intelligence is coming for their jobs.

Instead, the technology will help them do their jobs better, they say. “AI brought into a kitchen — it’s a little scary at first,” Karbowski says. “But it really expands your mind.” Or at least, it can help you find the perfect amount of cardamom for your cookies. 

jeanette harris

This story first appeared in the Tribune-Review in the US.

Eriez Magnetics Pty Ltd

Trading as: Eriez Magnetics Pty Ltd
61 3 8401 7400
61 3 8401 4512

Eriez’ range of metal detectors, magnetic separators and vibratory feeders, screeners and conveyors are designed for the specific needs of the food manufacturing industry. Products range from Xtreme Metal Detection systems and the RE7 Tube Circuit to the ProGrade line of magnetic separators which includes highly effective Plates, Grates, Traps, Tubes and Sight Glass Magnets in standard industry sizes. Strengths vary from 2000 to 12000 gauss. Eriez metal detectors can be combined with the strongest Rare Earth magnets to provide superior protection against both ferrous, nonferrous and work-hardened stainless steel. Eriez also offers audit, inspection and testing of equipment to ensure our customers are compliant with the HACCP International Food Standards. Eriez provides an extensive range of innovative equipment to protect product purity, from the moment ingredients enter your plant to the time the end product is shipped. Eriez is recognized as a world authority in advanced separation, conveying and inspection technology.

General Manager
Jaisen Kohmuench
Marketing Contact
Felicity Nevill
Sales Engineer, Southern Region
Jonathan Schulberg
Location

21 Shirley Way
Epping
Victoria 3076
Australia

NSW Branch
Branch Location
HMA Group: 10 Hereford Street, Berkeley Vale
NSW
2261
Australia
David McKay, Product Specialist
61 2 4389 6191
61 2 4389 6199
Email
Branch Postal Address
PO Box 5010, Chittaway
NSW
2261
Australia
Brisbane, QLD Branch
Branch Location
HMA Group: Building 107, Unit 3B, 2–6 Leonardo Drive, Brisbane Airport
Brisbane, QLD
4008
Australia
Damian Hargreaves, Product Manager
61 7 3859 6800
61 7 3859 6869
Email
Branch Postal Address
PO Box 999
Hamilton Central
QLD 4007
Australia
Mackay, QLD Branch
Branch Location
HMA Group: 22-30 Southgate Drive, Southgate Industrial Park, Paget
Mackay, QLD
4740
Australia
Brett Azzopardi, General Manager
61 7 4998 6900
61 7 4998 6999
Email
Branch Postal Address
PO Box 6221
Mackay Mail Centre
QLD 4741
Australia
WA Branch
Branch Location
WPE Process Equipment: 4 Casino Street, Welshpool
WA
6106
Australia
Brian Packer, Director
61 8 9351 1200
61 8 9356 5444
Email



SA Branch
Branch Location
GHE Lifting Specialist: Unit 17, 36 Tikalara Street, Regency Park
SA
5010
Australia
Eric Atkinson, Director
61 8 8340 9755
61 8 8340 9766
Email



Selpak

+64 9 263 6113
+64 272 001 727

Selpak is amongst the largest agents of premium packaging and processing equipment in New Zealand & Australia, distributing to industries including food, beverage, pharmaceutical, confectionary and cosmetics. A leader in the industry for over forty years, Selpak supplies equipment that establishes the highest benchmarks in quality and innovation.

Product Manager
Andrew Talaimanu
Location

Unit C11, 710 Great South Rd
Manukau
Auckland 2104
New Zealand

Postal Address

PO Box 97352
Manukau City Mail Centre
Auckland 2241
New Zealand

Locker Group

0800 285 837
9 273 9825
9 274 5940

Locker Group offers a range of conveyor belts to suit any manufacturing operation, whether the belt passes through a furnace or freezer, in a straight line or around a tight curve. Local manufacturing combined with extensive market knowledge means in a breakdown situation Locker can assist.
Lockers conveyor belting includes woven wire, rolmat, spiral, plastic and plastic hybrid belts to suit any conveyor application. Use it to convey food, glass, metals and industrial products, through furnaces and ovens, any hot or cold environment.
Manufactured to any width or length, Locker metal belting withstands temperatures as cold as -250 degrees and a high as 1200 degrees.
Assembled in sections for easy maintenance, Locker belts can be custom designed for all drive needs and requirements.

Location

12 Offenhauser Drive
East Tamaki
Auckland
New Zealand

MAGNATTACK™ Global

0064 2 4272 5527
0064 2 4272 5927

MAGNATTACK™ Global specialises in the design and manufacture of ultra-high intensity RE80™ >11,000 gauss magnet systems of both manual and self-cleaning designs to ensure fine ferrous material and magnetic fragments are extracted and retained in critical applications of food processing lines.
Working closely with a worldwide base of clients, the MAGNATTACK™ team have over 40 years’ experience in metal fragment control in liquid, powder, granular, winery and rendering applications for food safety, product security and brand protection. With efficient design and high-end detail during manufacturing, MAGNATTACK™ equipment conform to current HACCP and USDA standards. Technical support and backup is available worldwide.

General Manager
Kevin Baker
Marketing Contact
Cassandra Baker
Operations Manager
Robert Baker
Location

16 Prince of Wales Ave
Unanderra
NSW 2526
Australia