Hehe, yes, we have those and even more, because while industry can still afford some slack (but can measure moisture, humidity while proofing, precise temperature, air contamination etc.), we scientists cannot :D
We have industrial-scale ovens and proofing chambers that cycle in the range of ±5 degrees and can control humidity through steam injection, professional-grade planetary mixers and big stationary 100+kg dough mixers, automatic devices to measure moisture content (although compensating for it goes manually), devices to measure gluten deformation, sugar content on all phases, structural properties of dough and finished product, microbial contamination of flour, dough and products, leavening activity of yeast and gas retention of dough, also рН meters and automatic titrators, chromatographs, colorimeters, ultra-precise scales…and that’s only what directly relates to the baking process :D
…although yep, very regular baking takes a while under those circumstances
Hehe, yes, we have those and even more, because while industry can still afford some slack (but can measure moisture, humidity while proofing, precise temperature, air contamination etc.), we scientists cannot :D
We have industrial-scale ovens and proofing chambers that cycle in the range of ±5 degrees and can control humidity through steam injection, professional-grade planetary mixers and big stationary 100+kg dough mixers, automatic devices to measure moisture content (although compensating for it goes manually), devices to measure gluten deformation, sugar content on all phases, structural properties of dough and finished product, microbial contamination of flour, dough and products, leavening activity of yeast and gas retention of dough, also рН meters and automatic titrators, chromatographs, colorimeters, ultra-precise scales…and that’s only what directly relates to the baking process :D
…although yep, very regular baking takes a while under those circumstances