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M.O.L.E. = FSMA Compliance

Posted on Mar 29, 2016

If you haven't prepared for compliance with the Food Safety Modernization Act's (FSMA) directive for Kill Step validation, don't worry. BakeWATCH® can help. In fact, the validation protocol was developed by the AIB using BakeWATCH M.O.L.E.® thermal profiling tools.

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AIB Relies on BakeWATCH MOLE for Kill Step Validation

Posted on Nov 19, 2015

The word is out, and it’s officially here:

The American Institute of Baking has developed, peer reviewed and published a Kill Step Validation protocol which relies upon multiple M.O.L.E.® thermal profiling oven excursion data runs fed into an Excel worksheet calculator. This first set of guidelines is focused on hamburger buns, but more varieties are coming soon!

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Seasons Change; Bake Quality Doesn′t Have To

Posted on Jun 16, 2015

No matter what their geographical location, all bakers must deal with the rise and fall of humidity and temperature encountered within their facility. These climatic changes can wreak havoc on bake times and machine performance.

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BakeWATCH Keeps You "Free From" New Product Challenges

Posted on Feb 12, 2015

One thing is certain in baking: when dough ingredients change, so must the bake cycle. But, managing this change shouldn't be a guessing game. By measuring the time and temperature of products in-transit, BakeWATCH® tools ensure consistent baking performance, even as product varieties change. With this easy-to-deploy technology, you're armed with valuable before and after oven performance data for all your baked varieties.

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