Baking & Snack - June 2020 - 79

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 info@readingthermal.com
or call 610-678-5890 ext. 2.



Baking & Snack - June 2020

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