Three reasons speak in favour of a core temperature sensor for baking – particularly in the rack oven. One is the targeted optimisation of the baking results, e.g. for yeast pastries, tin loafs or doughs. The second is the reliability that minimum core temperatures are actually reached. And the third is the incredibly easy documentation.
Optimising baking results Take, for example, plaited nut loaves. These are optimally baked when they are still nice and juicy on the inside whilst at the same time being reliably baked through. But from the outside, even professionals struggle from time to time to recognise precisely when this has been achieved. After all, they only see the outside. So they usually prefer to add on a few minutes of baking time – and in so doing most likely lose that moisture and juiciness. This of course also applies to other yeast pastries, stollen and other Vienna cake bottoms. Or consider tin loaves, where the core temperature can only be precisely checked after removing the tin. Even for the classic rye bread (750 g), studies prove that merely a 4°C difference in the core temperature when baking (101°C instead of 97°C) after two hours of storage results in the bread having a 20 g lower moisture content. Ideal development on the surface and at the core The core temperature sensor facilitates precisely the right mixture of temperature (progression) and baking time to be determined, so that both the surface and the inside are fully baked at the same, optimal time. The controller not only shows the core temperature profile but also records it. And after all, better baked goods mean better business.
In the MIWE impulse, you can find more information on this topic.