Traditional methods of assessing bread quality and volume often involve destructive testing, which compromises the product and limits the amount of data that can be collected.

Accurately measuring key indicators like volume, aspect ratio, and depression is crucial for maintaining consistent product quality and optimizing the baking process.

However, conventional techniques struggle to provide precise, non-destructive measurements, hindering efforts to improve efficiency and reduce waste in bakery operations. The need for a solution that can accurately reflect the natural expansion of bread after baking, while keeping the product intact, is paramount.