Cakes

Temperature and humidity are important parameters in cake baking or freezing. The correct oven temperature is essential. A perfectly measured and mixed batter will fail if your oven temperature is incorrect. High humidity lightened cake crust color, increased volume, and raised the final moisture content of the cake. In addition, it is common to find cakes underbaked or overbaked at the specified time. It is essential to understand the oven temperature distribution for cake baking and blast freezing process for frozen cakes.

ThermoBiscuit is the right tool for wireless remote temperature sensing in an oven or freezer. The temperature data are transmitted directly to the operation computer through the glass window or rubber gaskets of the conveyorized process chamber for real-time temperature monitoring.

Application Diagram with Cake Ribs | with Metal Probe

For high-volume cake production

Every day, bakers face the challenge of delivering fresh
delicious cakes with consistent taste and quality.

• Expedite process transfer from R&D to production

  Since the ThermoBiscuit™ can travel with the products through conveyorized lines and revolving rack ovens providing real time display of air and product core temperatures, it is easy to measure and adjust baking profiles in R&D and replicate the baking process across production lines. It is essential for the par-baked product to use consistent baking profiles in each retail bakery locations to maintain the branding taste and quality.

• Implement quality control

  With the help of the Cake-Ribs assembly or the I-probe assembly, the production group can use the ThermoBiscuit to routinely measure key temperatures at consistent locations inside the oven and the product, providing documentary process proof and data for quality control.

• Speed maintenance

  When it's time to check oven performance, ThermoBiscuit collects accurate multi-channel thermal profiles easily. Real-time data collection and display allows immediate oven diagnosis or, when used as a data logger, data can be downloaded wirelessly without waiting for the ThermoBiscuit to cool down. After maintenance operations, it is easy to run the ThermoBiscuit again to verify performance of an oven or blast freezer.

• Optimize line efficiency

  Most high-volume bakers run multiple products on the same line every day. ThermoBiscuit can be used to quickly provide an oven profile during product changeover to confirm that the oven is ready and reduce production waste.

For low-volume cake production

We can help:

• Eliminate waste and inefficiency in baking experiments

  ThermoBiscuit displays product core temperatures in real time. It is easy to for the chefs to compare the baking temperatures with product color and textures as the baking is happening. It takes only 10% of a traditional practice to create a new recipe without wasting lots of time and materials.

• Compensate oven inconsistency

  We all know that not every oven works in the same way. By using ThermoBiscuit to measure product core temperatures, the bakers do not need to accommodate the oven inconsistency. Bake in a right way! Monitor product temperature instead of oven temperature!

• Scale up production

  Since ThermoBiscuit can travel with the products on a revolving oven and display product core temperatures in real time, it is easy to use ThermoBiscuit to measure and compare the baking profiles in both a batch oven and a large revolving oven. The bakers can quickly confirm the recipes for production.