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We’re going in the oven to…

Control Oven Humidity

<<First Name>>,

While your products are busy baking in the oven, they need available moisture, or humidity in the air.

Without it, heat isn’t transferred to the product so starch gelatinization and other reactions can't take place, and moisture migration can't happen properly.

Factors that influence oven humidity are:

  1. Oven Load
  2. Temperature
  3. The saturation level and amount of steam

Ok, how do I control it? 

  1. Control the water level of the steam used for the oven.
  2. Do not overload the oven.
  3. Use fans and dampers: The humidity in existing ovens is usually controlled by fixed-speed extraction fans and extraction dampers. The humidity on new ovens is usually controlled by variable-speed extraction fans.

How much of a difference do dampers make?
Check out these graphs.

Science. Let's let off some steam!

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A big shoutout to Reading Thermal for sponsoring this topic on the oven humidity.

Their SCORPION® 2 Humidity Sensor enables bakers to easily and accurately measure absolute moisture content in both heating and cooling processes. By running a humidity profile, you'll be improving product quality in more ways than one! Just ask Richard!

Their sponsorship ensures that BAKERpedia can continue to provide a free baking encyclopedia to the commercial baking community.
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