The bakery sector, one of the most ancient branches of the food industry, is currently on the brink of a radical transformation. Production processes once shaped by traditional “artisanal mastery” are being replaced by sophisticated systems that are data-driven, digitally monitored, and fully compliant with global standards. Today, the definition of a “perfect product” is no longer limited to taste and texture; it also encompasses parameters such as traceability, sustainability, and operational efficiency. Shifting consumer expectations on a global scale and increasing regulatory pressure have made quality management a strategic priority in the bakery sector. Quality is now evaluated not only by the physical attributes of the product but also through the transparency, traceability, and safety of the production process. According to data from the Food and Agriculture Organization, approximately 13% of food produced globally is lost in post-harvest processes. In the bakery sector, a ...