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.

this process, instead of being rolled when trans ported through the machine, the dough is brought to size by a high-speed striking movement.

To manufacture thin flatbreads such as tortillas, König recommends positioning two Twin Sat components one behind the other, to shape the dough gently to the required thinness, thus not allowing any stresses to arise.

Various cutting and stamping tools can be used to punch tortillas with any desired shapes and sizes from the dough. Interchangeable plastic rollers enable fast product changeover. Scrap dough is formed when tortillas are cut from the dough sheet. There are simple options to use 100% of this scrap dough. A conveyor belt designed specifically for the purpose gently and safety lifts it and feeds it, via a transverse belt, to the mixer or a scrap dough portioner, and thus to the dough sheeter.

The entire Menes-H is designed in hygiene construction type “H”. All mechanical drive components, e.g. in the dough area, are encapsulated, and the use of sealed bearings makes the plant, including the dough sheeter, capable of being washed down. For cleaning and maintenance, the entire dough sheeter can be driven out on its own frame. In addition, the rollers and side-shields can be simply removed and washed separately.

Baking

Baking thin tortillas succeeds best when using a tunnel oven, which enables short baking times at high temperatures. König has also offered tunnel ovens for some years. According to the company, the SDD EOS oven is especially suitable for products such as tortillas.

The SDD EOS directly-heated, single deck tunnel oven is a special solution for baking flatbread. Baking takes place using radiant gas burners installed above and below the conveyor belt. Heat transfer to the product takes place mainly via infrared radiation, but also through contact and of course circulating air. This oven can achieve high temperatures (500°C), but can also be regulated down to 150°C. +++