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Gluten-free bread, cookie, cake and muffin varieties continue to gain more shelf space as healthy eating Free-From trends and celiac awareness continue to grow. As the industry improves taste and texture of reformulations to address this gluten free market, demand for such products from newer specialty bakers as well as forward- looking traditional bakeries increases as well.

Gluten Free baking

Formulating gluten-free bread is a difficult task. By definition, grains other than wheat, rye and triticale must be substituted. Gluten’s unique characteristic properties of being elastic, viscous and extensible must also be replaced. Thus, the mix must replace tried and true ingredients with non-wheat cereal flours, gums, modified starches and protein sources that created a desired gas retention, viscosity and crumb structure that combined, accomplishes a desirably nutritious and palatable gluten-free baked good.

How can commercial bakeries obtain high quality consistency with this typically dense dough variety? The professional baker’s secret is in-transit thermal profiling and S-Curve management. And that calls for ECD’s SuperM.O.L.E.® Gold 2 thermal profiling kit,  Breadometer® sensor and M.O.L.E. ®MAP software.

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How is this accomplished? 

Out of necessity, gluten-free varieties require longer bake times with oven zone temperatures starting out hot and staying there (a level zones profile with color control needs addressed in the final zones). This is because of high water absorption levels and high starch content of the gluten-free formulas. The dough also harbors more water as well, which must be mitigated by the bake cycle.

It becomes critical therefore, to closely manage Yeast Kill, Starch Gelatinization and Arrival to baking temperature so that:

  • Yeast Kill – Yeast deactivation occurs before Gelatinization begins so that Oven Spring has ceased.
  • Starch Gelatinization – Repeatable viscosity, cell structure, crumb and package weight is created.
  • Arrival – Internal bake temperature is reached with enough time remaining in the oven to achieve consistent crumb set, texture and moisture content for a long shelf life.

S-Curve Data Profile

A typical yeasted bread S-Curve

The SuperM.O.L.E. Gold 2 (or 3ch V-M.O.L.E.) with kit thermocouples is useful for general oven profiling and FSMA compliance kill step work.

  1. Using the M.O.L.E. thermal profiler with the individual kit thermocouples or the portable OvenBALANCER, obtain lateral or vertical balance by eliminating cold spots and erroneous burner and convective heat flow output for consistent product quality irrespective of pan or tray location.
  2. From a balanced oven, the patented Breadometer is plugged into the SMG2 profiler for benchmarking and maintaining desirable S-Curve performance. With a single 6-in-one channel probe insertion that guarantees the same data results by anyone who uses it, Yeast Kill, Starch Gelatinization and Arrival to baking temperature are automatically calculated and displayed at 5 repeatable depth levels in the dough.
  3. With the resulting data, observe how altering burner temperatures and conveyor speed (bake time) serves to shift these parameters to desired positions which impart the desired finished good properties. Make new adjustments, allow the oven to re-stabilize at the new set points and make a 2nd profile pass to confirm that the new oven settings are suitable.

Breadometer Profile Rig
Hold a panstrap or tray from the Proofer, instrument it with a single insertion and replace on oven feed line.

What are your 3 biggest challenges

to thermal profiling?

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