When you think about baking, the first thing that probably comes to mind is temperature. And that makes sense – after all, ovens are defined by their heat. Humidity, which is often overlooked, plays an equally important role in achieving the perfect product. Managing moisture levels inside the oven can make or break your bread’s crust, your cookie’s crunch, and your cracker’s snap. At Reading Thermal, we understand that temperature and humidity monitoring for commercial bakery ovens in Jakarta, Indonesia is just as vital as regulating temperature, and our SCORPION® 2 Humidity Sensor is built to help bakers strike the right balance.
The Hidden Force Behind Texture and Shelf Life
Humidity in the baking environment impacts how moisture is retained or released during the baking cycle. If the oven is too dry, products can lose moisture too quickly, leading to tough textures, brittle edges, or even shrinkage. However, if humidity is too high, the surface of your product might not dry out properly, which affects crust formation and can lead to underbaking. In either case, you’re looking at inconsistency in quality – and that’s something no bakery can afford.
Humidity doesn’t just affect texture. It also plays a key role in how evenly products bake and how long they stay fresh after packaging. Moisture that lingers in the product can shorten shelf life or create a less pleasant eating experience. When you get humidity control right, you’re not only improving product quality – you’re also improving efficiency, reducing waste and ensuring that your baked goods stay fresh longer.
Balancing Humidity and Heat in the Oven
In a commercial oven, temperature and humidity need to work together to create the ideal bake. For example, in the early stages of baking, a burst of steam can help your bread expand and develop that sought-after glossy crust. But later in the process, that moisture needs to evaporate to allow the crust to crisp up and the crumb to set. Without precise control, these transitions can get thrown off, resulting in uneven bakes or products that don’t meet your quality standards.
That’s where real-time humidity monitoring becomes critical. Reading Thermal’s SCORPION® 2 Digital Humidity Sensor allows you to measure the true moisture content inside the oven – not just estimate it.
This portable, precision tool captures changes in relative humidity and dew point as the product moves through the baking chamber, giving you a complete picture of the environment your product is baking in. Combined with temperature and air velocity data from the SCORPION® 2 system, you can make informed adjustments and fine-tune your process with confidence.
How Humidity Affects Different Baked Goods
Different products have different humidity needs. Crackers, for instance, require dry baking environments to achieve that satisfying crunch. If the humidity is too high, you may end up with soggy or leathery textures. Pastries and laminated doughs often need a careful balance—too much moisture and the layers won’t separate properly; too little and they’ll become dry and hard.
Even subtle changes in ambient bakery conditions can influence oven humidity. That’s why consistent monitoring is so important. The SCORPION® 2 Humidity Sensor helps you understand these micro-shifts and stay ahead of potential issues. It also plays a vital role in validating kill-step protocols by ensuring that moisture levels support the right temperature thresholds for microbial control.
Learn more about Reading Thermal products that ensure accurate temperature and humidity monitoring for commercial bakery ovens in Jakarta, Indonesia by calling (01) 610-678-5890 or using our online form.