A fixed position, dough interface/core temperature measuring device, the Reading Pan+Dough probe is always at a fixed penetration depth to yield measurements at the same reference point, from 1 batch to the next. Placed under the bread or bun dough, the probe simultaneously captures the pan/dough interface and dough core temperatures. The readings are used to produce the Bake Cycle S Curve, indicating critical temperature points for yeast kill, gelatinization and arrival time as they relate to the percentage of travel through the baking chamber.

Reading Thermal; www.readingthermal.com