Michell transmitter in bakery challenge

03 June 2010

Michell is using its PF211 RH transmitter to help European food processing manufacturer to control humidity and temperature in its fermentation chambers. Fermentation chambers are designed for small to medium bakeries and provide a consistent environment for bread dough and yeasted products to rise.

Previously, in small or artisan bakeries, mixing, kneading and fermentation would be a completely manual process. The development of these cabinets allows the automation and regulation of part of this process and ensures more consistent results.

The challenge for the manufacturer is to provide reliable control of humidity across the wide range of temperatures required in bread making. This is important from proving (rising dough at a warm temperature) to retardation, where bread dough is kept to rise at a low temperature for up to 12 hours to develop flavour.

Contact Details and Archive...

Related Articles...

Print this page | E-mail this page