Biscuits and Cookies, Wire Cut Cookies, Moisture Measurement, Degree of Bake Measurement, Quality control and assurance, NDC

Quality Matters in Biscuit Manufacturing

Consumers are continually looking for a wide range of choice in any market segment and are becoming increasingly quality conscious. Product quality during various stages of the biscuit manufacturing process is important to ensure final product consistency and “freshness”. By understanding the customer’s brand focus and market requirements, manufacturers are able to quantify the need and value of on-line and at line measurement and control at their plants. The basic parameters that are commonly tested include moisture, fat and degree of bake. 

Now, with accurate, rapid, dependable measurements from NDC Technologies, this enables manufacturers to produce highly consistent, top-quality products that not only complies with food safety requirements, but also produces a superior branded product.

Read Prashant Chauhan's article that appears in the July 2017 edition of Food and Marketing Technology and Food and Beverage Processing Magazine for a fuller account of how to measure and manage quality during biscuit manufacture.

 

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