Why Moisture Control Matters

loaves-bread-relative humidity-oven-water

Moisture in the air is measured by relative humidity.

All that moisture floating around in your proofer has a purpose. Ideal amounts of it is what helps your product rise properly and prepare for the oven. However, measuring and controlling that moisture is what takes your baking to a whole other level.

How do you measure water in the air?

By measuring the relative humidity (RH). This is the ratio of the partial pressure of the water vapor in a mixture to the saturation pressure at the same temperature. With tests and electronic sensors that measure it, the important thing to know is the higher the RH%, the more moisture is in air.

Why should I pay so much attention to RH?

Because by fine tuning your RH for specific products, you’ll see improvements in areas like shelf life and consistency. With electronic RH sensors that allow you to log data over time, you’ll be able to optimize your proofing stage to the max.

Is your relative humidity at the right percentage? Find ideal targets here.


About the Author:

Ray Pearce
Ray has worked with countless bakers and ingredients suppliers as well as electronics manufacturing; curing and heat treat customers, helping to solve conveyorized thermal processing quality issues with thermal profiling solutions, online & onsite. Ray studied Engineering and Communications at the University of Washington and has served as Technical Director and currently as BakeWATCH product manager at Electronic Controls Design, Inc. in Portland, Oregon.

One Comment

  1. Vidyasagar May 11, 2017 at 1:53 pm - Reply

    Nice info. & made me remind while in Mcdonalds Bakery Manufacturing of buns! Muffins etc.

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