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ECD Thermal Profiling for Baking Solutions

There are many benefits to profiling the baking process, not the least of which are better product consistency, lower costs and improved profitability. And now, with the new FSMA requirements for Kill Step validation, profiling is more important than ever before for quality assurance and food safety compliance in baking operations.

Lower Costs, Improve Consistency, Optimize Ingredient Use and Be Compliant!

Visit our BakeWATCH® website, dedicated to the professional baker.

BakeWATCH® Profiling Solutions

BakeWATCH® six- and three-channel profiling kits include everything you’ll need to collect and analyze data for oven and baked goods improvement without interrupting production. The six-channel SuperM.O.L.E.® Gold 2 with a selection of three thermal barriers is the ideal profiling solution for tunnel oven bakeries. In bakery operations where rotating rack and shelf ovens are used, the V-M.O.L.E.® based three-channel BakeWATCH kit delivers all the capability required. These kits come ready to use and are complete with a set of six (or three) 7 ft./ 2.1 m thermocouples, M.O.L.E.®MAP software with a dedicated baking Environment and a carrying case for production line portability.

Why Use Thermal Profiling for Baking?

Profiling in demanding baking operations -- where bakers are constantly pushed to provide longer product shelf-life and produce competitively-priced baked goods -- can often sometimes mean the difference between profit and loss. With robust thermal profiling in your arsenal, you have a competitive edge.

Profiling can help deliver:

Product Consistency

 Process Repeatability

Optimized Use of Ingredients 

Improved Yield & Throughput

Low Energy Consumption & Cost

Increased Bakery Profitability

Tools of the Trade: Make Profiling Part of Your Recipe for Success

Baking Thermal Profiling Instruments

BakeWATCH®

SuperM.O.L.E.® Gold 2 in-transit thermal profiling laterally balances conveyorized tunnel ovens with three pairs of air and dough thermocouples for improved yields and product quality.. Six-channel profiling is also the specified method for obtaining Kill Step data for FSMA Compliance records.

Rack Oven BakeWATCH®

Balance Rotating Rack and Deck Ovens from High-Mid-Low shelves with V-M.O.L.E.® thermal profiling and avoid over baking while achieving correct Crumb Set and Moisture content. Confidently manage Fresh & Finish bake production quality in your store-front shop with this value-packed thermal profiling kit.

Breadometer®

Breadometer® solves the problem of randomly placed thermocouples for automatic S-Curve analysis. Available in both six- and three-channel models, the unique, patented one-piece probe is designed to easily, reliably and consistently find the coldest area in the baked good (the latest to arrive at baking temperature). Breadometer is a simple approach to profiling for the novice operator, all the way up to the most experienced baking professional.

MiniM.O.L.E.® rH

Make sure proofers, mixing flour and dough and cooling room conditions are monitored for maximum performance. MiniM.O.L.E.®rH is the easy and affordable solution for constant, accurate relative humidity and temperature monitoring and datalogging.. This stand-alone logger frees up the BakeWATCH M.O.L.E. for oven work. Map software features the MiniM.O.L.E.® Environment.

VaporWATCH®

Validate Proofer calibration and performance with a VaporWATCH® sensor, which provides a relative humidity input to a SuperM.O.L.E.® Gold 2 or V-M.O.L.E.®. Remaining M.O.L.E. channels can measure internal dough temperatures in the proofer, as well as air temperatures with this precision rechargeable and re-calibratable RH instrument. Map Software features the VaporWATCH® Environment.

Please spend a moment to consider where you are in your baking process. We would like to navigate you to our BakeWATCH website, dedicated to the professional Baker like you.


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