Brought to you by ECD BakeWATCH
要准确生产高质量，高收益烘焙食品，用硬数据代替猜测和意见。具有传输中的热分析面团和烤箱温度，便携式数据记录器对商业批发或零售面包店具有许多好处。这是5：
1. Consistent dough proofing
Theimportance of proofingmust not be discounted. Maintaining the consistency of the final proofing environment throughout the year by utilizing relative humidity and temperature measuring instruments is the proven method to avoid numerous yield-stealing process problems in the commercial bakery. Placing a thermal profiler in a pan, and magnetically attaching a vapor sensor outside the pan connected to the thermal profiler confirms process consistency no matter the environmental conditions.
Given its cycle time and %RH / temperature conditions, proofing is the “bioreactor” of the breadmaking process. Temperatures control the speed of yeast fermentation and also determine酶活性(i.e. in-situ production of molecules, such as WE-AXs, dextrins, and lysolipids). Upon exit from the proofer, if dough temperatures exceed 100°F (38°C), the gluten matrix becomes more susceptible to rupture, causing gas bubble coalescence or foam instability, thus increasing the need for dough strengtheners and vital wheat gluten use. Additionally, xylanases, amylases, and lipases will accelerate activity rates, impacting the original formula balance established to stabilize the foam inside the dough.
2.确认烤箱可靠性
Profile the actual oven rather than product temperatures using a combination of ambient thermocouples and convective heat flow sensors to benchmark existing oven(s) prior to choosing a new oven or to confirm an existing oven’s current status. An烤箱平衡工具利用热分析器从三个灵活放置的传感器面板上记录数据以进行这项工作。而不是附着单独的热电偶，三个磁性固定面板围绕隧道（或在架子烤箱中的低架上）左右排列，每个都具有环境热电偶和固态质量冰球，以绘制整个辐射和对流热流的一致性烤箱，同时烘烤特定的产品品种。
Direct gas-fired tunnel ovens are typically 50% efficient; meaning that about half of the total heat produced by the oven is consumed to bake the dough load. One pound of dough needs approximately 300 BTU to transform into baked bread. However, the most important measure for optimum baking is how fast or slow the BTUs are absorbed by the product. The timing at which the thermal events in the S-Curve take place depends entirely on how heat is transferred and absorbed by the product.
Oven conditions that control how much heat is used to bake the product include the following:
- Burner output (BTU/H)
- Burner tri-zone settings
- 生产间隙或全烤箱负荷期间的温度控制
- 彩色方设置
- 排气挡板调整
- HVAC facilitation
3. Product quality and clean label reformulation
Properthermal profiling有助于最小化或消除烘烤过度和烘烤的发生率。没有人想要一个似乎在它的中心被造成的面包屑，或用干燥，易碎的面包屑缺乏柔软性和弹性的大面包。在开发重新装饰时尤为重要bake a better clean label product.
Ensure optimum bake-out with S-Curve management to reveal Yeast Kill, Starch Gelatinization, and Arrival starges at the proper percentage(%) of bake time. Using a special 6- or 3-channel thermal profiler accessory, repeatable data via consistent placement of the insertion sensors can be obtained. The S-Curve can also be a useful tool for bakeries located in high altitudes. Engineers and R&D personnel may establish the optimum thermal event values in order to ensure throughput, texture and moisture-content targets for long shelf-life.
控制从产品中除去水，在烘烤过程中保持尽可能多的水分，同时始终如一地实现最佳的面团 - 碎屑过渡并获得金棕色地壳。
除去单甘油（例如GMS），用于提供额外的面包屑柔软度和产品的新鲜度。用麦芽原淀粉酶（和不含乳化剂）配制的适当烘烤的面包，可以保持新鲜至少三周。
4. Cooling profiling for fresh keeping
Control cooling loss and preserve as much moisture as possible during cooling while consistently meeting minimum bagging temperature.
Achieve a balanced cooling profile in terms of temperature and time required to obtain proper results prior to bagging. Remember, bread loses about 2.0–3.0% weight during cooling, and the loss is valuable water. Stop over- or under-cooling bread as a consequence of seasonal variations that impact ambient air. Themethod to optimize cooling linesis to run a thermal profile. After depanning and prior to packaging, a thermal profiler can ride on the spiral conveyor or among the fixed location to obtain a chart of baked goods and ambient temperatures that build a library of consistency to track and control this important stage of the production process.
5. Ensure FSMA compliance
用于人类食物预防控制的FSMA最终规则（21CFR§117.155和21CFR§117.160）授权食品加工公司验证并验证烘焙后危害分析和关键控制点（HACCP）。AIB International的杀戮步骤协议是实现这一目标的常见方法。
Kill steps in the production process (e.g. baking and pasteurization processes) are designed to guarantee the absence of microbial pathogens in food products with a proactive stance. These verification and validation activities must ensure that preventive controls established in the Food Safety Plan are consistently applied to control biological hazards, such as, E. coli or Salmonella.
Gain FSMA compliance by utilizing the thermal profiler as the data collector for performing kill step work. The AIB has laid out the method of performing multiple profile runs which cover the entire oven to collect 30 rows of data that are distilled into the coolest, slowest channel to reach safe exposure criteria as the benchmark for a particular variety baked in a particular oven.
杀死步骤计算器
AIB International has developed a series of 10 individual Excel杀死步骤计算器. To simplify the data collection and analysis, innovative software tools enable multiple calculations and accept thermal profile data directly. Working in conjunction with the AIB, the烤盘杀死步骤计算器是发达国家。The calculator automates the data collection, individual dough channel validation, and report generation of thermal inactivation parameters (D and Z value) without the error-prone need to export data from a thermal profiler. The same AIB product varieties are selected from a drop-list, and additional varieties and product types may be configured with the User Variety Manager feature. Access to kill step execution capabilities in-house eliminates the need to hire external consultants annually.
强大的面包店工具包=竞争优势
使用此处提到的工具的组合，面包船可以通过高产生产和供应一致的质量烘焙食品来提高市场竞争力。投资测量，验证和合规技术，帮助面包店增加利润率，并提供一致的烘焙商品，这些商品推动品牌忠诚度。
Ready to upgrade your bakery’s technology suite and thermal profiling?
Learn about ECD’s BakeWATCH solutions. For a limited time,two NEW promotional kitsare available and will enable the effective use of data and thermal profiling to optimize yields and turn out some serious bread ($$)!
This professional-level instrumentation and software will improve your bakery’s competitive edge. Both kits feature ECD’s V-M.O.L.E., 3-channel profiler for ease-of-use with complete oven coverage, while also providing compatibility with AIB-approved Kill Step automation software for FSMA compliance.
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