In this thesis we made a plan of experimental procedures in fermentation chamber. From the basic inventory of fermentation of bakery products in terms of the exchange of energy flows, we studied the process parameters for maintaining the necessary ambient conditions in the fermentation chamber. Two physical models were created. First model is a biochemical model of dough fermentation, that records what is going on in dough. The second model is an air-conditioned model that describes relation between the dough and ambient. Appropriate measuring equipment was identified to measure the input parameters needed to list the numerical models. The result of numerical model will serve us to develop expert system.