Baking Oven Monitoring

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​In many baking and drying processes, the right conditions provide a competitive advantage to manufacturers. Applications such as bread baking and cereal manufacturing, for example, must have a carefully controlled humidity level in the dryers and ovens in order to keep quality and yield high and to give distinctive characteristics to the finished product.

Download an application note Special Demands in Bakery Applications (pdf) to learn more, or a product brochure Vaisala’s Humidity, Temperature, and Carbon Dioxide Transmitters for the Food and Beverage Industry (pdf) presenting some of our offering for the food industry in general.

Perfect croissants


In many baking and drying processes with high temperatures, the right conditions decide between first-class and low-quality food. A combination of high temperature (up to 350 ° C) and high humidity presents measuring instruments with particular challenges. Very few devices can withstand these conditions.

Girl in a bakery

Measurement of relative humidity and dew point

Many high-temperature baking and drying processes require stable, reliable, and accurate measuring devices for moisture measurement, which are at the same time easy to use and flexibly determinable.

For example, drying of demineralized whey can be optimized with Vaisala humidity and temperature transmitters, which measure the humidity and temperature of the dryer supply and exhaust air. The humidity data of the supply air is used to control the process, while the humidity data of the exhaust air shows the amount of moisture in the powder, which indicates the quality of the final product. Avoiding over-drying saves time and energy.

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