Baking Oven Monitoring

​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 high-temperature baking and drying processes, the achievement of the right conditions makes all the difference between prime and inferior quality foodstuffs. A combination of high temperature, up to 350 °C (662 °F), and high humidity poses special challenges for measurement equipment. Very few devices can survive these conditions.

 

 

Girl in a bakery

Measuring Relative Humidity and Dew Point

 

In many high-temperature baking and drying processes, measuring humidity requires specialist instruments that are not only stable, reliable, and accurate, but are also easy to use and provide flexibility in terms of configuration.

For example, the drying of demineralized whey can be optimized using Vaisala’s humidity and temperature transmitters to measure humidity and temperature in the dryer inlet and outlet air. The inlet air humidity data is used to control the process, while the outlet air humidity data correlates with the moisture content of the powder and thus can be used as an indicator of final product quality. This saves time and energy by avoiding overdrying.

Related Stories