Crackers, Biscuits & Cookies

Quick link to ThermoBlade Production Kit

For biscuit, cracker and cookie manufacturers moisture removal and color development are the main goals. It is important to prevent the dough temperature from rising too much during mixing. During the three stages of baking to change the dough texture, moisture, and color, both oven temperature and humidity control play essential roles. In order to maintain the quality and shelf life of the products, the post-baking cooling is also very important.

ThermoBlade is the best choice for verifying the efficiencies of crackers and biscuit baking.

Application Note for Cracker Oven Lateral Heat Verification

For high-volume production

To keep their lines humming along, major biscuit and cracker manufacturers use the ThermoBlade™ for oven profiling and to maintain overall control of oven
temperatures. With its low 1.69” profile the ThermoBlade
can easily pass through low clearance lines collecting
temperature profile data in real time or as a wireless data logger.

Here is how we can help:

• Speed new product development and production scale-up

  Since biscuit and cracker products are baked in less than 20 minutes, many of our customers use the ThermoBlade in data logger. When used this way, the ThermoBlade and TC-Bridge travel with the products on the baking band and collecting oven air temperature data and, if desired, product core temperature. Once ThermoBlade exits the oven, the data is wirelessly downloaded in real time without waiting for ThermoBlade to cool down. It is easy to use ThermoBlade to measure and compare a "golden" baking profile in the R&D facilities and reproduce the process on the production lines eliminating much of the guesswork associated with process scale-up.

• Implement quality control

  With the help of the TC-Bridge™ thermocouple fixture, the production group can use the ThermoBlade to routinely measure key temperatures in consistent locations across the baking band giving reproducible oven thermal profiles that provide solid process documentation and data for quality control.

• Expedite line maintenance

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

• Optimize line efficiency

  Most high-volume bakers run multiple products on the same line every day. ThermoBlade can be used to quickly provide an oven profile during product changeover to confirm that the oven is ready for the new product. Knowing that each zone of the oven has reached the proper temperature reduces improperly baked product and production waste.

For low-volume production

We can help:

• Eliminate waste and inefficiency during new product development

  ThermoBlade™ displays product core temperatures in real time making it easy for chefs and bakers to monitor baking temperatures while watching for color and texture development during the bake. Several customers have told us that they reduced their new product development time by 50% and saved on ingredient costs as well.

• Compensate oven inconsistency

  We all know that almost every oven bakes differently. Oven inconsistency can be virtually eliminated by using ThermoBlade to measure a "golden" process profile and reproducing the "golden" profile on each oven used to bake a product. It's time to stop baking by "feel" and time to start baking consistently!

• Scale up your production

  Since ThermoBlade™ travels with the product relaying temperature data in real time, it is easy to measure, compare and adjust baking profiles from shelf ovens to rack ovens to tunnel ovens. By taking the guesswork out of process transfer, bakers can quickly transfer and confirm recipes to scale-up production.