Breadometer® locates 5 thermocouples into the dough, while the 6th channel remains outside to measure oven zone temperature performance along the conveyor or shelf. The end of the stainless steel shaft cleaves into the dough for a clean insertion, while the stop disk up top sets a repeatable depth. MAP software extracts the data channel situated at a depth that took the longest to reach temperature (highest Arrival Time %) and uses it to automatically calculate and report signature S-Curve data, which is relevant to controlling an optimum bake. This built-in template is a huge time saver as compared to manually calculating Entry, Exit, Average, Yeast Kill and Gelatinization temperatures as well as % Bake Time to Arrival. Breadometer® is the rapid introduction of new products, counter commodity volatility and improvement product performance and benchmarking.