Pan dough probe

Reading Thermal, a company that produces engineering and consulting for thermal process equipment and commercial processing ovens, has introduced the Pan+Dough Probe, a fixed position, dough interface/core temperature measuring device that provides accurate, repeatable data that are not possible with hand-placed thermocouple probes.

“Bread bakers rely heavily on accurate measurements of the core temperature of the bread as it moves through the oven to ensure consistent quality,” says Richard Starke, director, Reading Thermal. “The Pan+Dough Probe has a stationary vertical probe that is always at a fixed penetration depth, as opposed to probes inserted into the loaf that can change position as the dough rises. The Pan+Dough Probe yields measurements that are always at the same reference point from one batch to the next.”

The Pan+Dough Probe is placed under the bread or bun dough and simultaneously captures the pan/dough interface temperature and the dough core temperature.