S-Curve Measurement Made Easy

Ensuring the consistent, repeatable quality of yeasted baked goods requires assurance that every dough location has reached its specified temperature (Arrival Time) during the baking process.

 BreadOMETER® simplifies S-Curve management with a patented all-in-one sensor design, allowing a single probe insertion for multi-depth dough measurements.

A minimum of two and a maximum of five dough locations plus an external air/oven zone temperature sensor are combined in one easy-to-use tool that guarantees placement accuracy.

S-Curve Management for the Professional Baker

The patented BreadOMETER®  taps into the power of automatic S-Curve analysis to ensure optimal crumb set, texture and shelf-life consistency. From a balanced oven, consistency of placement of the 5 depth dough channels is repeatable by any user, inserting the probe up to the Stop Plate. The BreadOMETER®  also rises with oven spring, to recognize real-world baking conditions. All 6 channels plug into a M.O.L.E.® EV6 profiler at once.

Working in tandem with this versatile 6-in-1 probe, the BreadOMETER®  Environment in the M.O.L.E.® MAP software automatically calculates Yeast Kill, Starch Gelatinization and Arrival to baking temperature as percentages of bake time for yeasted varieties. With a single probe insertion, training is easy and results are reliably consistent for the 5 insertion depths. Derive optimal bake times and settings, speed new product development, and achieve copy exact production across all lines with the BreadOMETER®.

FEATURES

•  Air Sensor
• 2 or 5 Product Sensors
• Works with industry Standard M.O.L.E.®
• 3-channel model available for V-M.O.L.E. 2
• Patented Baking Environment
• Automatic S-Curve Profile

BENEFITS

• Optimize package weights without overage

• Optimize active ingredients benefits

• Produce consistently  high-quality products– at all locations

• Achieve optimum yield across all work shifts

• Rapidly transfer baking processes between ovens & locations

• Consistently find the slowest to bake areas to optimize yield

• Reduce Energy usage by minimizing bake time

• Optimize output per BTU consumed

• Easy to use, works with industry standard M.O.L.E.® Profilers

• One piece probe, solves multiple thermocouples insertion difficulty

• Removes operator as a measurement variable

• Software saves analysis time with automatic S-Curve reporting

• MAP Automatically locates, detects and identifies start temperature

• Yeast Kill Temperature, Gelatinization, Arrival and End Temperature

SYSTEM INCLUDES:

• BreadOMETER® 6 in 1 Sensor (or 3 in 1)

• M.O.L.E.® MAP Software

• Quick Reference Guide

• Carry Case

Order ECD P/N: E51-2733-00