Wireless core temperature sensor

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.

In practice, this can mean the following: take braided nut loaves, for example. 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.

How it works: