Ebro TLC 730 Dual Infrared/Foldable Temperature Gauge

Whether it's baking bread, cake, or cookies, the temperature and baking time inside the oven are crucial to ensure consistency of the finished product. Ebro provides many precision thermometers and data loggers for oven temperature measurement in the baking industry. In experimental research, the EbroTLC700 core thermometer can penetrate cooking dough and bread or cake products to measure their internal temperature. Meanwhile, with the installation of a protective box, the EBI40 oven recorder system can be used in ovens such as pizza ovens, allowing 12 sensors to evaluate the heat distribution inside a standard conveyor belt oven.

The OPTI handheld digital refractometer can be used to measure concentration, tomato sauce or jam on pizza, and cream in cookies and cakes to maintain product consistency.

Titration method is also applied in the baking industry. TitroLine5000 can perform simple acid titration, such as measuring the acid content in Sauerteig (popular German sour yeast bread) and the salt and bicarbonate content in regular dough. Sulfite (SO2) is sometimes added as an antioxidant stabilizer to baked products as a drying ingredient, and the Karl Fischer titration method can measure the dried substance.

Finished pastries such as pancakes may require testing for glucose and sucrose content, which can be determined by the YSI2900 analyzer and is not affected by color, turbidity, density, pH value, and reducing substances.

TLC 730 thermometer

A dual infrared core temperature sensor that meets the multifunctional needs of bakeries and complies with GMP and HACCP regulations.