One of the most important will of the industrial bakery company is to make the better product possible and to have it constant in time. To make it possible two are the main factors: the production cycle and the total ingredient’s conditions at the beginning of the process have to be the same. The first point is easily achievable nowadays in companies through the automation of the production process, leading to a fully automatic and controlled production cycle. However, the second point relates to the temperature of the dough and primarily to the temperatures of the two main ingredients used in larger quantities: flour and water.