Tracking Product and Oven Temperature

Tracking Product and Oven Temperature.

There’s a lot going on in the heat of the bake. That’s why your oven has so many settings! But understanding how the oven temperature relates to the product temperature is a big one.

Product Temperature vs. Oven Temperature 
When a product is placed in the oven, the internal temp is quite lower than the oven temp (obviously). But because baking takes place at atmospheric pressure, and moisture escapes freely from the product without leaving it completely dried, the internal temperature of the food does not exceed 100°C (212°F) or the boiling point of water.

What do I need to monitor about this?

  • Quantify the difference between the product core temperature and oven temperature in the oven. In some cases this difference can be high.
  • The bigger the difference between external and internal temperature, the larger the temperature gradient will be for heat transfer to bake the product.
  • Variations in oven temperature MUST be addressed, as these can be caused by unbalanced heat transfer which can cause unevenness in coloring and final moisture content distribution in products.

Oven temperature and it’s impact on product temperature also effects:

  1. Development (also known as oven spring
  2. Drying (reduction of dough/batter moisture)
  3. Color formation
2019-05-13T13:35:25-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

Leave A Comment

fifteen − eight =