I’m prototyping a tart tonight using 8% red miso in the caramel and a buckwheat sablé for a sandy, slightly bitter base — has anyone paired it with citrus without the flavors clashing? Debating yuzu zest folded into the pâte vs a thin cocoa nib feuilletine layer for snap, aiming for umami-forward but a clean, high-note finish…
With “8% red miso” I’d skip yuzu zest in the pâte — baked zest goes muddy and amps bitterness, — and instead cold-infuse the zest in your caramel cream overnight, strain, then finish with 2–3 drops yuzu juice or oil at plating for the clean high note. I’d ditch cocoa-nib feuilletine here; a super thin plain feuilletine seal keeps snap without stacking bitterness against the buckwheat sablé. If you want extra lift, a swipe of lightly salted yuzu gel under the caramel is killer — what miso brand are you using?
We run 10 hours and keep it workable by ATP sampling “pre-op, mid-shift, post-op” with knives <=50 RLU and benches <=100, validated against our luminometer since RLU scales vary. The 82°C dip is logged with a clip-on probe and checked every 2 hours, and we do a quick ice-point after lunch too — it keeps us from playing swab whack-a-mole. Do you trend by station and season, or stick to one cutoff across the floor?
I find that keeping the voltage stable is crucial; try using a dedicated bench power supply if you’re not already. It can make a big difference in avoiding those drops. Have you looked into using a UPS for added stability?
Miso caramel sounds amazing! Instead of yuzu zest, why not try a touch of lemon juice in the caramel for brightness? Have you thought about layering? 
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