The best thing since sliced bread – how humidity measurements increase baking efficiency

Optimized drying operations save energy and costs

Humidity measurements are a key factor in optimized drying. If the ambient air in a baking oven contains too much water, the bread’s crust will not be as crisp as it should be and the product will spoil more easily, leading to wastage and a low yield. On the other hand, if the ambient air is too dry then the product will be too – while also wasting energy and money on overheating, thus making the baking process less sustainable. Whether the air is too dry or too moist when the humidity isn’t optimal the color, flavor, and texture of the bread will suffer and the yield will be poor.

Maintaining key humidity parameters is also critical in fluid bed drier monitoring and in spray drying optimization, where accurate monitoring helps to optimize the process, improving yields, maximizing quality, and minimizing costs. 

How could humidity measurements help you?

Finding and maintaining the optimal drying conditions for your baking process is key to reducing product waste and minimizing energy use – key concerns for food producers in today’s operational environment. Humidity measurements have an important role to play in the sustainability of industrial bread-making processes, keeping producers in business and consumers happy with high-quality products. Our interactive drying simulator can help you to understand how accurate humidity measurements can enable more efficient energy use and higher quality and yields in your process – give it a try and see the difference it can make.