Baking Measuring Equipment
Thermometers, timers, scales and pH meters for accurate baking - from checking dough temperature and oven heat to weighing ingredients, timing fermentation and testing acidity.
Choosing baking measuring equipment
Accurate measurement makes baking more consistent. Thermometers, timers, scales and pH meters help remove guesswork from dough temperature, oven heat, ingredient quantities, fermentation and baking times.
Thermometers for bread, ovens and surfaces
Probe thermometers are useful for checking the internal temperature of bread, enriched doughs and other bakes. Oven thermometers help confirm whether your oven is really reaching the temperature shown on the dial, while infrared thermometers check the surface temperature of baking stones, steels and oven floors without contact.
Scales for precision
Digital scales are essential for accurate baking, especially where recipes use grams and bakers’ percentages. Larger bakery scales are useful for flour, dough and general ingredient weighing, while pocket scales are better for very small quantities such as yeast, salt, spices and additives.
Timers for fermentation and baking
A clear, reliable timer helps keep track of mixing, resting, proving and baking. This is especially useful when managing several doughs, oven loads or stages of a recipe at once.
pH meters for sourdough and dough testing
pH meters are more specialist tools, but they can be useful for sourdough bakers and bakeries that want to monitor acidity during fermentation. They help add a more measured approach to starter maintenance, dough development and consistency.