Have you ever decided to buy a loaf of bread that looks small, brittle and thoroughly unappetizing? Neither will your customers. Substandard-quality and oddly shaped products can damage the reputation of any business, as customers and suppliers will have a harder time trusting what you produce. A profitable bakery depends on the visual appeal as well as the quality of their products. Humidity and temperature measurements have an important role to play in the sustainability of industrial bread-making processes, keeping producers in business and consumers happy with high-quality products. The most successful bakeries have more than the right ingredients and skilled hands. They also need to use climate control solutions that ensure quality, high yields, and the distinctive characteristics that customers seek in their goods. From cakes and crackers to pasta and bread, bakeries create diverse products that require specific ambient conditions for their successful preparation, storage, and safe consumption. Moisture content is one of the most critical parameters in establishing proper conditions for the taste, preservation, storability, and shipping of baked goods. Since moisture plays an important role at every stage of the manufacturing process, there is a clear need for a moisture analysis method that is rapid, highly accurate, and robust. Dpstar offers you effective solutions for humidity and temperature control in the production of bakery products from our product range. We have been the industry leader in humidity measurements for over 30 years. Our solutions are suitable also for very demanding measurement conditions. Vaisala’s HUMICAP® and DRYCAP® technologies have been trusted for decades due to their accuracy and stability to control the conditions of your production at all times and provide the perfect environment. We are committed to solving our customers’ most complex analytical and process challenges. Our goal is to help you get the best results and the best performance from your control and monitoring equipment. Have you ever decided to buy a loaf of bread that looks small, brittle and thoroughly unappetizing? Neither will your customers. Substandard-quality and oddly shaped products can damage the reputation of any business, as customers and suppliers will have a harder time trusting what you produce. A profitable bakery depends on the visual appeal as well as the quality of their products. Humidity measurements have an important role to play in the sustainability of industrial bread-making processes, keeping producers in business and consumers happy with high-quality products. The most successful bakeries have more than the right ingredients and skilled hands. They also need to use climate control solutions that ensure quality, high yields, and the distinctive characteristics that customers seek in their goods. From cakes and crackers to pasta and bread, bakeries create diverse products that require specific ambient conditions for their successful preparation, storage, and safe consumption. Moisture content is one of the most critical parameters in establishing proper conditions for the taste, preservation, storability, and shipping of baked goods. Since moisture plays an important role at every stage of the manufacturing process, there is a clear need for a moisture analysis method that is rapid, highly accurate, and robust. Dpstar offers you effective solutions for humidity and temperature control in the production of bakery products from our product range. We have been the industry leader in humidity measurements for over 30 years. Our solutions are suitable also for very demanding measurement conditions. Vaisala’s HUMICAP® and DRYCAP® technologies have been trusted for decades due to their accuracy and stability to control the conditions of your production at all times and provide the perfect environment. We are committed to solving our customers’ most complex analytical and process challenges. Our goal is to help you get the best results and the best performance from your control and monitoring equipment. The Challenges Of Manufacturing Bakery Products The continuous monitoring of ambient data is particularly important in the manufacture of bakery products. The measurement data monitoring system supports you with the measurement of ambient climate values. Moisture content has a lot to do with a food product’s characteristics in addition to factors that affect the product’s shelf-life, freshness, quality, and resistance to bacterial contamination. Excess water in a food product can cause an increase in the rate of microbial growth, which can not only spoil a product before it reaches the shelves but could also decrease the length of time it can stay fresh. All of these factors influence the success of a food producer. Maintaining specific characteristics of a product is essential to customer satisfaction, loyalty, and ultimately revenue and profits. Moisture content in food can have a significant impact on factors such as the products: Taste Texture Appearance Shape Weight Taste Texture Appearance Shape Weight Humidity & Temperature In Baking Production Process To get the perfect loaf of bread you need to ensure you’re baking at the correct temperature with the right level of humidity. Finding and maintaining the optimal drying conditions for your baking process is key to reducing product waste and minimizing energy use – key concerns for food producers in today’s operational environment. Mixing Ingredients Flour and sugar can contain different levels of moisture, which can adversely affect the quality of the final products or bakery products. Monitoring humidity is particularly important when predefined recipes are used in automated production lines. Ingredients are combined into a smooth, uniform dough; the yeast and other ingredients are evenly distributed throughout the dough. After mixing, the dough is divided into parts and allowed to rest for a few minutes to release the gluten in the dough, thereby simplifying the next step of shaping. If the temperature is too high, the dough will be too sticky. If the moisture content is too low before shaping, the skin will form on the surface of the dough, stopping it from rising properly. Dough Proofing / Rising Proofing is the next important step, in which the dough reaches about 90% of the bread volume before baking. This process takes place in closed chambers where the conditions are optimal for the dough to grow. To ensure these conditions, regular monitoring and control of relative humidity and temperature is necessary. Depending on the type of yeast and flour used, the ideal temperature is between 38-42 °C and the humidity between 70-80 % relative humidity. Baking Whether the air is too dry or too moist when the humidity isn’t optimal, the color, flavor, and texture of the bread will suffer and the yield will be poor. Forced convection ovens have relative humidity levels of 30 to 60 percent with lower temperatures. Natural convection ovens have humidity levels of 90 to 95 percent with higher temperatures. If the ambient air in a baking oven contains too much water, the bread’s crust will not be as crisp as it should be and the product will spoil more easily, leading to wastage and a low yield. On the other hand, if the ambient air is too dry then the product will be too – while also wasting energy and money on overheating, thus making the baking process less sustainable. Storage The conditions in which you store and handle baked goods are also important, as temperatures and humidity levels affect final products and their shelf life. Overly humid conditions soften crisp crusts, make crackers lose their crunch, or inhibit dough drying, which is necessary for pasta. If the area lacks temperature control, the goods will develop mold quickly. Overly arid conditions dry out goods that consumers expect to be soft and moist, such as cakes and sweet rolls. The need for adequate relative humidity levels begins before the baking starts, in the storage room. Many ingredients perform their best and maintain their quality when relative humidity levels are lower and temperatures are cooler. Otherwise, the ingredients degrade faster as they oxidize, increase in water weight and become vulnerable to mold growth. Conversely, some ingredients require higher relative humidity levels, such as fruit or icing, or they will desiccate. Humidity & Temperature In Baking Production Process To get the perfect loaf of bread you need to ensure you’re baking at the correct temperature with the right level of humidity. Finding and maintaining the optimal drying conditions for your baking process is key to reducing product waste and minimizing energy use – key concerns for food producers in today’s operational environment. Mixing Ingredients Flour and sugar can contain different levels of moisture, which can adversely affect the quality of the final products or bakery products. Monitoring humidity is particularly important when predefined recipes are used in automated production lines. Ingredients are combined into a smooth, uniform dough; the yeast and other ingredients are evenly distributed throughout the dough. After mixing, the dough is divided into parts and allowed to rest for a few minutes to release the gluten in the dough, thereby simplifying the next step of shaping. If the temperature is too high, the dough will be too sticky. If the moisture content is too low before shaping, the skin will form on the surface of the dough, stopping it from rising properly. Dough Proofing / Rising Proofing is the next important step, in which the dough reaches about 90% of the bread volume before baking. This process takes place in closed chambers where the conditions are optimal for the dough to grow. To ensure these conditions, regular monitoring and control of relative humidity and temperature is necessary. Depending on the type of yeast and flour used, the ideal temperature is between 38-42 °C and the humidity between 70-80 % relative humidity. Baking Whether the air is too dry or too moist when the humidity isn’t optimal, the color, flavor, and texture of the bread will suffer and the yield will be poor. Forced convection ovens have relative humidity levels of 30 to 60 percent with lower temperatures. Natural convection ovens have humidity levels of 90 to 95 percent with higher temperatures. If the ambient air in a baking oven contains too much water, the bread’s crust will not be as crisp as it should be and the product will spoil more easily, leading to wastage and a low yield. On the other hand, if the ambient air is too dry then the product will be too – while also wasting energy and money on overheating, thus making the baking process less sustainable. Storage The conditions in which you store and handle baked goods are also important, as temperatures and humidity levels affect final products and their shelf life. Overly humid conditions soften crisp crusts, make crackers lose their crunch, or inhibit dough drying, which is necessary for pasta. If the area lacks temperature control, the goods will develop mold quickly. Overly arid conditions dry out goods that consumers expect to be soft and moist, such as cakes and sweet rolls. The need for adequate relative humidity levels begins before the baking starts, in the storage room. Many ingredients perform their best and maintain their quality when relative humidity levels are lower and temperatures are cooler. Otherwise, the ingredients degrade faster as they oxidize, increase in water weight and become vulnerable to mold growth. Conversely, some ingredients require higher relative humidity levels, such as fruit or icing, or they will desiccate. Important Parameters To Be Measured Humidity Temperature Water Activity Our Success Story Moisture Control Ensures High-quality Crackers The right moisture level in the ambient air is essential in cracker production. When temperature and humidity levels are not under control, both the output and quality of the product will be compromised. That’s why our clients in the industry use Vaisala’s range of climate control solutions to regulate the environment throughout their manufacturing processes. The measurement of humidity in many high-temperature baking and drying processes requires special instruments characterized not only by stability, reliability and accuracy, but also by ease of use and flexibility of configuration. The Vaisala DRYCAP® Dewpoint and Temperature Probe DMP6 meets these requirements. When configured to customer specifications, it can be used safely in temperatures up to 350 °C. The crackers are dried in three different phases in which the temperature varies from 150 to 300 °C (302 … 572 °F) and the humidity goes from high to low. If the ambient air has too much moisture in it, the crackers retain a high level of free moisture and will not crackle, as they should. On the other hand, if the air is too dry, the surface of the crackers can dry too quickly and trap the free moisture within – or the product can become too dry and brittle. The DMP6 keeps cool at 350 °C The Vaisala DRYCAP® Dewpoint is specially designed for applications where both high temperature and high humidity occur, and the cooling set is a standard feature. The sensor can be placed directly in high temperatures without sacrificing measurement accuracy or stability. The DMP6 has a unique autocalibration function that performs calibration and adjustment by itself while the measured process is running. All corrections, if any, are also run automatically, which allows your operations to run without disruptions. It can be used with the Vaisala Insight PC software for data visualization, easy probe configuration, and self-calibration. The installation is simple, as the probe can be directly placed in the process. With in-line measurement, there is no need for a sampling system or sample line trace heating. Customer Benefits Improve product consistency and quality control Increase product throughput Prevent product cracking and blistering Increase product shelf life Support food safety Our Products Solutions Vaisala DMP5 Dew Point & Temperature Probe Vaisala DMP6 Dew Point Probe Vaisala ViewLinc Continuous Monitoring System Vaisala HM70 Handheld Humidity & Temperature Meter Vaisala DMP5 Dew Point & Temperature Probe Vaisala DMP6 Dew Point Probe Vaisala ViewLinc Continuous Monitoring System Vaisala HM70 Handheld Humidity & Temperature Meter Vaisala DM70 Handheld Dewpoint Meter Vaisala GM70 Handheld CO₂ Meter Vaisala Indigo200 Series Transmitters Vaisala Indigo500 Series Transmitters Vaisala DM70 Handheld Dewpoint Meter Vaisala GM70 Handheld CO₂ Meter Vaisala Indigo200 Series Transmitters Vaisala Indigo500 Series Transmitters Vaisala DMT143 Miniature Dew Point Transmitters Vaisala DMT143L Miniature Dew Point Transmitters Vaisala DMT340 Series Dew Point & Temperature Meter Vaisala DMT345 & DMT346 Dew Point Transmitters Vaisala DMT143 Miniature Dew Point Transmitters Vaisala DMT143L Miniature Dew Point Transmitters Vaisala DMT340 Series Dew Point & Temperature Meter Vaisala DMT345 & DMT346 Dew Point Transmitters Vaisala HMT120/130 Humidity & Temperature Transmitters Vaisala HMM100 Humidity Module For Environmental Chambers Vaisala HMP5 Relative Humidity & Temperature Probe Vaisala HMT120/130 Humidity & Temperature Transmitters Vaisala HMM100 Humidity Module For Environmental Chambers Vaisala HMP5 Relative Humidity & Temperature Probe Improve Your Productivity & Maintain Optimum Product Quality Inconsistency is the enemy of any bakery environment, and baking bread in low humidity will undoubtedly contribute to imbalanced quality control at a microscopic level. Relative humidity measurement in production, packaging, storage and transportation is vital to ensure product quality and is strictly regulated in the food industry. Dpstar offer a comprehensive range of precision humidity measurement instruments for monitoring and control of environmental and process conditions across the industry. Dpstar’s control solutions give you the power to ensure the conditions in your facility are ideal for your storage, preparation, and processing needs, as well as shelf-life requirements. Talk to our expert today to learn more about implementing the technologies in your bakery! Get In Touch With Our Experts Today! Dpstar Group No 35, Jalan OP ½, Pusat Perdagangan One Puchong, Off Jalan Puchong, 47160 Puchong, Selangor Darul Ehsan, Malaysia. Email: [email protected] Contact Us Now Connect with Dpstar Group! Follow Dpstar’s social media to stay updated with our latest news.