Thermal profiling of bread
The Breadometer from ECD BakeWatch solves the problem of randomly placed thermocouples for thermal profiling baked goods. The one-piece probe uses a six-channel sensor with one air and five insertable dough sensors. This new device is designed to consistently find the coldest area in the baked item, no matter who is using it. The stop plate raises the probe during ovenspring to maintain orientation. Data is recorded to the company’s M.O.L.E. profiler that automatically calculates S-curve data for improved yields and profits.