Temperature and humidity inside the oven play a huge role in determining how a product turns out. If they’re not properly controlled, you end up with loaves that don’t rise, pastries that dry out too fast, or cookies that spread too much. Poor control leads to wasted ingredients, lost production time, and higher costs. That’s why bakeries need temperature and humidity monitoring for commercial bakery ovens in Philippines from Reading Thermal. Our technology helps keeping temperature and humidity in check – helping bakeries reduce waste and improve product yield in the process.
Why Temperature Control Matters
Baking is a delicate balance of heat and timing. If the temperature is too high, the outside of a product might set before the inside has fully baked, leading to dense or undercooked centers. If it’s too low, the product may not rise properly, creating a flat, unappealing texture. Inconsistent temperature can also cause uneven browning, making some parts of a batch look perfect while others appear pale or even burnt.
Reading Thermal’s SCORPION® 2 Lite Temperature Profiling System promotes precise temperature control. It helps ensure bakers that every loaf, pastry or cake receives even heat distribution. This helps products bake at the right rate, giving them the perfect texture, color, and structure. It also means bakers don’t have to overcompensate with longer baking times or higher heat settings, which can lead to energy waste and increased production costs.
The Role of Humidity in Baking
Humidity is just as important as temperature when it comes to baking. Moisture levels in the oven affect everything from crust formation to texture. Too little humidity can dry out dough too quickly, leading to hard, tough crusts and dry interiors. Too much humidity can prevent proper browning and create a gummy texture.
For bread, controlled humidity allows for better oven spring, meaning the dough can expand fully before the crust forms. This results in a light, airy loaf with the right balance of chewiness and crispness. For pastries and cookies, the right moisture levels ensure they bake evenly without becoming too hard or too soft.
Our SCORPION® 2 Digital Humidity Sensor allows bakeries to fine-tune moisture levels for different types of products. Whether it’s injecting steam for crusty artisan loaves or keeping moisture levels lower for flaky pastries, getting the balance right leads to better results every time.
Reducing Waste Through Better Control
By maintaining the right conditions, bakeries can drastically cut down on waste. Instead of discarding products that don’t meet quality standards, they can produce consistent, sellable batches with fewer errors. Even small reductions in waste add up over time, saving money and improving efficiency.
Boosting Product Yield with Consistency
For large-scale bakeries, even a slight improvement in yield can make a big difference in overall production. If every batch produces just a little more usable product, the impact on revenue and efficiency is significant. With advanced monitoring and automated controls, bakeries can fine-tune their process to get the most out of every bake.
When conditions inside the oven are consistent, bakeries produce better-quality products, reduce costly mistakes, and make the most of their ingredients. In an industry where margins matter, temperature and humidity monitoring for commercial bakery ovens in Philippines from Reading Thermal is a recipe for success. Contact us online or call (01) 610-678-5890 for more information.