With SENSURE SYNAPSE, it is possible to measure numerous product parameters and attributes on croissants - such as shape, size, tip position, color, thickness, volume, and more - across both top and bottom surfaces. This is achieved using a range of technologies, such as line-scan or area cameras and laser profilometers.
Vision systems can be installed at different points along the production line (e.g. triangles measurements before rolling, before/after proofing, after baking/cooling, etc.) and can also be integrated into existing production lines.
Additionally, a rejection mechanism for non-conforming products can be implemented. The choice of system (e.g., air nozzles, traps, individual/multiple retractable belts, robots, etc.) depends on several factors, including line speed and throughput, as well as product size and distribution.
