Controlling Internal Food Temperature in Bakeries

Accurately measuring and controlling internal food temperature is one of the most critical components of baking, especially in large commercial or industrial bakeries. It’s essential to producing quality baked goods that meet safety standards, comply with regulations, and remain appealing to consumers. Temperature control affects every step in the process from receiving ingredients, mixing them together, forming doughs and batters, and proofing and baking until it is completely finished. Once any baked goods enter the oven, there’s no going back, so it’s essential to gather a comprehensive thermal profile and make necessary adjustments for the heat transfer process ahead of time.

Guesswork is unacceptable in baking. Even the slightest variation in variables throughout the baking process can severely compromise the final product’s quality, integrity, and safety, creating inconsistency in your baking products that make them unfit for consumption or sale. Reading Thermal, a Reading Bakery Systems brand, has over 25 years of experience creating products designed to monitor, analyze, and control the baking conditions in your oven environments. The solutions comprising our SCORPION® 2 Profiling System play critical parts in controlling the internal food temperatures of all baking products across multiple ovens.

Measuring Key Baking Parameters

The SCORPION® 2 Profiling System offers a comprehensive solution for baking professionals looking to take an in-depth look at the parameters that affect their baking operations. With this system, you can measure and monitor multiple temperature points across your ovens and use data-driven intelligence to make informed decisions about how best to adjust the heat transfer process. This allows bakeries to maintain consistency among all of their products and prevent any overheating or undercooking of ingredients which, if not corrected quickly, could lead to waste or loss of profits. These key baking parameters are:

  • Temperature
  • Air Velocity
  • Heat Flux
  • Humidity


Measuring temperatures at the product level and in the oven chambers throughout the baking process is essential for knowing when and where adjustments need to be made. The SCORPION® 2 Temperature Sensor Array has two types of temperature sensors:

  • Type A – Air/Conveyor Sensor, measures air and band temperatures
  • Type B – Air/Air Sensor, measures air temperatures above and rising through the conveyor

Air Velocity

Air velocity is the measurement of air movement in the oven environment and is a key factor when determining how heat transfers through the product. The SCORPION® 2 Digital Air Velocity Sensor Array measures this to ensure consistent circulation across multiple ovens, enabling bakeries to maintain uniform temperatures without making any manual adjustments.

Heat Flux

Heat flux is the amount of energy (in watts) released into the environment. The SCORPION® 2 Heat Flux Sensor measures and records data related to heat transfer both in terms of energies transferred and temperatures reached by the product, allowing bakeries to adjust parameters as needed.


Humidity is the measure of the amount of water vapor in the oven environment. The SCORPION® 2 Digital Humidity Sensor measures and records data to ensure proper moisture levels throughout the process, ensuring that your baked goods remain soft and moist while maintaining their structural integrity.

Accuracy of your oven’s key baking parameters is essential in controlling internal food temperature in bakeries. If you’re interested in our services, call us at (610) 678-5890 Ext. 2, or contact us online for more details about our innovative products.