Bake Better Product and Improve Throughput With the New SCORPION® 2 Digital Humidity Sensor Humidity in a thermal process interacts with the product. The moisture in the environment often comes from the product itself and represents a delicate balance affecting ﬁnished product quality in many ways. Product throughput can also be affected by when and how much moisture builds in a process. Moisture laden environments reduce baking efﬁciency, thereby reducing product throughput. Reading Thermal recently developed the SCORPION® 2 Digital Humidity Sensor to measure humidity in your thermal process. This breakthrough design provides a more accurate and reliable way to measure the absolute moisture content. The sensor contains a proprietary humidity sampling system with patent pending Anti-Saturation Technology™ that allows measurements in high temperature and high dew point processes. Why is Controlling Process Humidity Critical to Baking Success? * The amount of moisture in a product can determine its shelf life. * Reduced evaporation can keep the surface of a product moist, allowing it to stretch, preventing cracks. * Low humidity in a cracker oven can cause blisters leading to undesirable dark spots and excessive breakage. * The lack of humidity in a cookie oven can cause case hardening, which prevents internal moisture from escaping and leads to checking. * High humidity in bread ovens produces the desirable glossy crust on many bread products. For this reason steam injection is often used. * High humidity will assist with the killing of pathogens, like salmonella, potentially found in surface toppings. Bread Oven with Steam Injection The above graph displays the shape of the humidity proﬁle, the peak moisture value obtained, and where it occurs in your oven. Proﬁles identify problem areas and allow you to ﬁne tune your process for optimum results. For details, e-mail us at firstname.lastname@example.org or call 610-678-5890 ext. 2.