The science of perfect baking: how NIR technology elevates every batch

We’ve all experienced the frustration of a disappointing homemade bake.

Despite careful efforts to follow a recipe and measure ingredients to the decimal, somehow, your homemade cookies emerge from the oven a motley crew of shapes and shades; or your homemade millionaire’s shortbread never seems quite worthy of its nominative affluence. Why is it that home baking rarely achieves the artful uniformity of our favourite brand of biscuits or the perfectly golden crust of a shop-bought loaf? 

The answer lies in a powerful technology employed by commercial bakeries: near-infrared (NIR) spectroscopy. This imperceptible light helps manufacturers achieve remarkable precision in baking, guiding the creation of consistently high-quality products. 

What is NIR spectroscopy? 

NIR spectroscopy (NIRS) uses light waves to analyse the composition of materials quickly and non-destructively. In baking, this means real-time measurements of key attributes like moisture, fat, protein, and even colour—all without disrupting the production line. By identifying these variables with precision, bakers can achieve uniformity and reduce waste, ensuring every batch meets a consistent standard. 

Enhanced consistency through real-time monitoring 

One of the most significant advantages of NIRS in baking is its ability to provide continuous, real-time data. Traditional quality checks rely on periodic sampling, where variations can slip through the cracks between tests. NIRS bridges this gap by delivering continuous monitoring, enabling immediate adjustments to production parameters. 

For example, maintaining consistent moisture levels in dough is crucial to achieving the desired texture and shelf life of baked goods. With NIRS, bakers can monitor and adjust moisture content on the fly, ensuring every product meets exacting specifications. This reduces the risk of over- or under-baking, saving time and resources. 

Safeguarding quality and safety 

NIR technology is celebrated for enhancing product quality and consistency, however, its impact on food safety is equally significant. By monitoring critical parameters and swiftly detecting contaminants, including inferred microbial contamination, NIRS ensures rigorous hygiene standards and prevents unsafe products from reaching consumers. This not only protects public health but also reinforces consumer trust and mitigates the costly consequences of product recalls.  As the baking industry evolves, technologies like NIR spectroscopy will play an increasingly central role in delivering the quality consumers expect.

Keeping up appearances 

As the ornate creations of Parisian patisseries attest, the visual appeal of baked goods contributes to their overall allure. A cookie baked too dark or a loaf that’s too pale can quickly fall short of expectations. NIR spectroscopy ensures a wide range of critical baking characteristics, from monitoring moisture levels for optimal texture and shelf life to verifying the desired fat and protein content, which affect structure and elasticity. It tracks sugar content to achieve balanced sweetness and proper caramelisation, while also ensuring texture consistency and uniformity across batches. The technology also excels at measuring colour, alongside other critical attributes. Furthermore, its ability to analyse dough fermentation, helps bakers optimise volume and texture in leavened products. 

Reducing waste and boosting sustainability 

In an era where sustainability is paramount, NIR spectroscopy offers a way to cut down on waste. Deviations can be intercepted early—whether it’s excess moisture, incorrect fat levels, or off-colour products—allowing bakers to minimise rework and reject rates. This not only saves costs but also reduces the environmental footprint of production. 

The precision of NIR spectroscopy opens doors for innovation in baking. From experimenting with new recipes to ensuring gluten-free products meet stringent quality standards, NIRS provides the data needed to push boundaries. Research has demonstrated its effectiveness in analysing dough fermentation, detecting contaminants and optimising ingredient ratios, making it a versatile tool for forward-thinking bakers. 

The future of baking with NIRS 

As the baking industry evolves, technologies like NIR spectroscopy will play an increasingly central role in delivering the quality consumers expect. Its ability to enhance consistency, reduce waste and support innovation makes it an invaluable asset for bakeries striving to stay competitive. 

By integrating NIR technology into their processes, bakers can achieve greater consistency, safety and quality in every product. In an industry where reliability is key, NIRS helps ensure that each batch meets high standards, supporting bakeries in maintaining their reputation and staying competitive. 

Unlock the potential of NIRS in baking and frying: join our free webinar 

In this upcoming webinar, we’ll explore how near-infrared (NIR) technology is transforming baking and frying processes. Led by Andrew Grady, Senior Global Product Line Manager at Nordson, this session will discuss the benefits of real-time, continuous measurement of key attributes like moisture, fat, protein and colour. 

Learn how this technology can provide closed-loop control in your processes, helping to maintain consistent product quality, reduce waste, and address variations that traditional offline testing may miss. Whether you’re in baking (cookies and biscuits) or frying (savoury snacks), this session will provide valuable insights into integrating NIRS for optimal results. 

Key learning points: 

• Discover how NIR gauging technologies can offer real-time, in-process measurements 

• Learn how to control critical attributes like colour and appearance 

• Understand how to confidently integrate this technology into your processes. 

Date: 12 March 2025 
Time: 2:00 PM GMT 

Register now to reserve your spot and take your process control to the next level.