Saturday, May 19, 2012
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Home of the M.O.L.E. Thermal Profiler

Enabling our customers to achieve a higher level of production performance through improved process control and the use of advanced process profiling technologies.

What's New

Breadometer™

Breadometer™ solves the problem of unevenly baked dough products in a unique, patent pending one-piece probe designed to find the slowest-heating region in the baked good, reliably and repeatedly. Breadometer works with M.O.L.E.® MAP software and 6-channel BakeWATCH® thermal profilers, SuperM.O.L.E.® Gold 2 and SuperM.O.L.E.® Gold.



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Bread Baking

Profiling Is Critical when these issues exist:

  • Staling
  • Early Mold
  • Color consistency
  • Baking uniformity
  • Energy costs
  • Specialty Enzymes are introduced into the recipe

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Bread Proofing

Control Humidity for the perfect bake

Maximize yield in this critical process...

  • Prevent condensation
  • Reduce energy consumption
  • Maintain product weight
  • Achieve higher yields
  • Better consistancy

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Bread Oven Maintenance

Consistency is the key...

Controlling and verifying your ovens Bake time, temp and humidity parameters will...

  • Increase production while reducing scrap
  • maintain product consistancy
    • rise heights
    • color
    • texture
    • moisture content

Discover more....

Want to know how a commercial bakery cut costs by $13,000 a month?

With hundreds of systems in commercial bakeries, ECD has seen such savings result from thermal profiling.

We’d like to share tips on how to maximize shelf life and additive effectiveness; ensure timely yeast activation & kill; and other “bottom line” topics with you in a free monthly email newsletter.

BakeWATCH® Newsletter Sign Up


 

 

   
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