Finding the portion of the baked good that takes the longest to reach specified bake temperature (Arrival Time) becomes a slow and iterative process by a bakery engineer skilled in such instrumentation.  This is especially true for yeast breads due to oven spring, which randomly alters the vertical location of individually inserted thermocouple sensors.   But with the new Breadometer®, a single probe insertion is all that’s required to perfectly profile baked product.  It’s quick and simple -- any employee can perform the task without interrupting production.  This means production quality initiatives will be realized faster with trusted bake cycle data that will deliver greater success.

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.

• 1 air & 5 dough sensors in a U.S. Patented (No. 8,556,502) single probe design
• 3 to 5 insertion thermocouples find the slowest to heat spot in the baked good
• Air thermocouple detects oven entrance, transit temperatures and process end
• M.O.L.E.® MAP software’s Baking tab automatically reports S-Curve data
• Sharp tip cleaves into dough cleanly, Stop Disk sets repeatable sensor depth
• Works with BakeWATCH® profilers; SuperM.O.L.E.® Gold 2 and SuperM.O.L.E.® Gold

Optimize Ingredient Usage

Considering the costs incurred by throwing ingredients at the challenges of inconsistent bake results and meeting package weight requirements, wouldn’t you rather be in control of the situation? A Breadometer® automatically and consistently selects the slowest to arrive temperature channel from which to make bake cycle adjustment decisions correctly for an optimum bake. Enzyme kills and gelatinization data optimizes specialty enzyme benefits as well.

Achieve Uniform Product Quality

Thermal profiling has the most value as a process improvement and quality assurance tool. So why wait until something goes wrong to profile your oven or baked good? Breadometer® makes it painless to profile on a regular basis and share results so that all ovens during all work shifts at all affiliate bakeries consistently produce the same quality product- every day. Breadometer® finds the slowest to bake areas to optimize yield and profits.

Reduce Energy Usage

Profiling an oven with lateral or high-low balance tuning and setpoints performance accuracy is critical for bake cycle performance as well as energy savings. And, conquering package weight without overages can minimize bake times for increased throughput and profits.

Easy to use

Breadometer® works with 6-channel BakeWATCH® M.O.L.E.® thermal profilers to perfectly profile your dough goods. With a single probe insertion, any employee can quickly and repeatably perform this task without becoming another measurement variable. After an oven transit, simply download the M.O.L.E.® and MAP software takes the slowest channel to reach Arrival and automatically reports S-Curve data for that bake cycle.