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Form and surface measuring instruments

Stable Micro Systems

  • 3D profiler

VOLSCAN

Article: 00054401

3D profiler

Loaf volume is the principal component of, and is of paramount importance to, bread quality evaluation.

This is a vital aspect of the consumer's perception of value, because in bread and other leavened goods, higher volume - for the same weight - is invariably associated with more aerated crumb and superior texture.

For a baker or bread manufacturer, each batch of flour has to be evaluated by test baking to ensure that bread is made to a uniformly high quality.

One component of this quality control is measurement of the volume of the bread, which can give information relating to the density of the bread crumb and the strength of the gluten in the flour. Lack of volume generally indicates the use of a weak flour, or one low in enzyme activity. A very strong flour may also produce a loaf of small volume, which would indicate the need for a longer fermentation period during which the gluten would become ripened and so more extensible.

This volume information can then be used to modify the dough mix used in bread production, in order to produce bread of the appropriate quality.


This procedure is important, not only for the inherent qualities of the bread, but to ensure that the selected dough-piece weight produces a loaf of the correct size for the standard tins used in the baking process. The baked product must also be capable of being handled by automatic slicing machines and packed into standard sized bags.

It is therefore important to have a precise and rapid method for the measurement of the volume of bread loaves, enabling control and monitoring of bread-making conditions and manufacturing operations.

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  • Options: 3D

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