BK-SN Archives

BakeOcouple

POSITIONING FIXTURE FOR REPEATABLE THERMAL PROFILING OF TRAYED BAKED GOODS

Achieve consistent, high-yield baking results with the BakeOcouple™ positioning fixture—a novel tool that enables precise, repeatable placement of thermocouples into small, thin baked goods such as buns, biscuits, muffins, and pastries, ensuring accurate measurement of critical temperature thresholds. Placing loose thermocouples into dough can result in random, inconsistent placement and deliver unreliable measurement results. BakeOcouple’s simple, elegant design enables thermocouple centering, depth control, and stability, ensuring temperature measurement precision and consistency.

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Key Features

PLACEMENT

Magnetic base designed to hold instrument in place on metal trays, offering stability throughout the baking cycle
Easy-grip knobs and built-in ruler allow operator to position thermocouple at product’s horizontal center and set vertical depth, tightening the knob to secure the probe in place
Magnetic probe support, pan alignment bracket, and positioning precision maintain sensor location in dough

BROAD PRODUCT RANGE

Effective for hamburger buns, hotdog buns, snack cakes, muffins, rolls, and most trayed dough products
Adaptable to baked good shape variety, whether round, rectangular, square, or oval

THERMAL PROFILER INTEGRATION

Compatible for use with touchscreen M.O.L.E.® EV6 six-channel or V-M.O.L.E.™ 2 four-channel thermal profilers to capture, record, and analyze measurement results with precision

DURABILITY

Rugged stainless steel (probe) and aluminum (body/stand) construction
Withstands continuous exposure to temperatures as high as 260°C [500°F]
No corrosion or oxidation from baking environment exposure

CLEANING

Can be cleaned easily with a damp cloth or light brushing to remove dough residue

What’s in the Kit

(Compatible with ECD 6, 4 and 3-Channel M.O.L.E.® Thermal Profilers)

KIT

5 – BakeOcouple™
- Magnetic base/stand
- Stainless steel depth probe with 914mm (36in) SSOB 30-gauge lead wire
- Operation information card
1 – Ambient sensor 914mm (36in) SSOB 30-gauge
M.O.L.E.® MAP software

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INDIVIDUAL

1 – BakeOcouple™
- Magnetic base/stand
- Stainless steel depth probe with 914mm (36in) SSOB 30-gauge lead wire
- Operation information card

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Specifications

Physical Dimensions (L x W x H):	111.8mm (4.4in) 38.1mm (1.5in) 42.2mm (1.66in) – base/stand 70mm (2.75in) – probe
Weight:	136.1grams (4.8 oz)
Material:	Stainless steel (probe) Aluminum (base/stand)
Max. Operational Temperature:	260°C [500°F]
Sensor:	Type K Junction
Lead Wires:	30-gage, 914mm (36in) long, SSOB Jacket
Special Limits of Error:	Type K: Special Limits of error ±1.1 or ±0.004*T per ASTM E230/E230M-12, IEC 60584:2013 and ISA–MC96.1–1982.

Product Support

BakeOcouple

PRODUCT DOWNLOADS

Datasheet: English | A4 | Spanish | Chinese
Instruction Card: English | Spanish
Depth Gauge Card: English | Spanish
Depth Gauge Model (for 3d printing)
M.O.L.E.® MAP Software
ECD Product Catalog: English | Spanish

SUPPORT

INDUSTRY RESOURCES

Industry Paper: Thermal Profiling for Bread Products
Industry Paper: Buying a New Oven? Benchmark the Old One First!
Video: Probe Setup
Video: Baking A-Z Profiling Basics for Baking

S-Curve Management — It’s in Your Hands

OVERVIEW

There’s an art to baking the perfect loaf. And there’s a lot of science, too. Thorough data about dough transformation is key. Read on to find out how to optimize your baking operation for the BEST results and how new technology may make it even easier to achieve.

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Balancing Bakery Ovens a Recipe for Success

OVERVIEW

Consumers like predictability, especially when it comes to food. Baked goods are part of people’s life routines – they like certain bread varieties, specific flavors and textures, and expect consistent quality from their favorite brands. Repeatable results undoubtedly help satisfy consumers, but also provide multiple benefits to the bakery, including:

Improved margins and profitability from efficient energy use and high-yield product output
Consistent product quality, day in and day out
Consumer brand loyalty
Reduced oven maintenance downtime and costs over the equipment life

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Phone

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Industry

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Baking

Other

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BreadOMETER

BAKED GOODS CONSISTENCY THROUGH AND THROUGH

Ensuring the consistent, repeatable quality of yeasted baked goods requires assurance that every dough location has reached it specified temperature (Arrival Time) during the baking process. BreadOMETER® simplifies S-Curve management with a patented all-in-one sensor design, allowing a single probe insertion for multi-depth dough measurements. A minimum of two and a maximum of five dough locations plus an external air/oven zone temperature sensor are combined in one easy-to-use tool that guarantees placement accuracy.

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BreadOMETER - Baked Goods Consistency Through and Through

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Key Features

PRECISE MEASUREMENT FROM BOTTOM TO TOP

Single probe designs available in two patented (U.S. Patent No. 8,556,502) formats

One air and two dough sensors
One air and five dough sensors

Air sensor reads oven entrance, transit and end-of-process temperatures.

SENSOR PLACEMENT ACCURACY

Stabilizing tip and stop disk ensure accurate and repeatable dough depth sensor placement.

SCALABLE, SIMPLE PLATFORM

BreadOMETER integrates with M.O.L.E.® thermal profilers for data collection and with MAP software as the analysis tool. M.O.L.E. thermal profilers can be also be used with OvenBALANCER™ and CakeOMETER® to accurately measure oven and cake temperature profiles.

DATA ANALYSIS

M.O.L.E.® MAP software’s new version for baking professionals makes analysis simpler and more intuitive.
Custom and pre-defined baking-specific data views streamline troubleshooting and implementation of any required setting adjustments.

What’s in the Kit

BREADOMETER 6-CHANNEL probe

(Thermal Profiler: SuperM.O.L.E.™ Gold 2 & M.O.L.E.® EV6)

BreadOMETER
M.O.L.E.® MAP Software
Quick Reference Guide
Carrying Case

Part Number: E51-2733-00

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BREADOMETER 3-CHANNEL

(Thermal Profiler: V-M.O.L.E.™)

BreadOMETER
M.O.L.E.® MAP Software
Quick Reference Guide
Carrying Case

Part Number: E55-2733-03

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Specifications

Height; probe depth in dough:	82.5 mm (3.25”)
Height body & grip above dough:	24.4 mm (0.96”)
Length:	78.2 mm (3.08”)
Width:	26.7mm (1.05”)
Probe Weight:	45.3 grams (1.6 oz)
Probe Material:	Stainless Steel
Max. Operational Temperature:	260°C (500°F)
Sensors:	3 or 6 Type K Junction
Lead Wires:	30-gage, 45.7cm (18”) long, glass braid Jacket
Special Limits of Error:	Type K: Special Limits of error ±1.1 or ±0.004*T per ASTM E230/E230M-12, IEC 60584:2013 and ISA–MC96.1–1982.

Product Support