Consumer behaviour fluctuates and can no longer be assessed as accurately as it was a few years ago. It also affects dough production, which will have to become much more flexible in the future. New ideas are therefore needed so that bakeries can continue to work economically in the future.  This is where spatial concepts with AGVs (Automated Guided Vehicles) come into play. AGVs enable highly flexible, automated dough production and offer interesting and cost-efficient solutions.