Category: Industrial

Bread and Pastry Dough Mixing Temperature

 Measuring the temperature of bread and pastry dough while mixing is difficult at best with conventional contact thermocouple probes, due to breakage and possible contamination of the food. However, the temperature is quite important since too high a temperature will… Read more »

Exergen Global Expands AutoSmart IRt/c Sensor Line

Exergen Global today announced two new family members to its AutoSmart IRt/c sensor line being the M4 and M4SV editions. The AutoSmart Transmitter is the first transmitter in the world capable of fully calibrating Exergen IRt/c sensors to provide unprecedented… Read more »

Non-Contact Dough Measurement

Measuring the temperature of bread and pastry dough while mixing is important since too high a temperature will cause too much rise, resulting in holes in the baked product, and too low a temperature will not allow the dough to rise sufficiently, resulting in a baked product that is flat.