Moisture and Fat measurements in chocolate and cocoa production are critical process parameters at the intermediate and final stages of manufacture. Controlling these components not only affects the quality and consistency of the final product, it can also mean savings in the use of high value constituents such as cocoa butter.

Through its work with the industry, NDC has developed a whole suite of moisture and fat measurements for its MM710e On-Line Gauge and InfraLab At-Line Analyzer ideal for chocolate and cocoa production.

Measurements are available for:

  • Cocoa Beans (whole)
  • Cocoa Liquor
  • Cocoa Powder
  • Chocolate Crumb
  • Drinking Chocolate Powder
  • Molten Milk or Plain/Dark Chocolate
  • Press Cake
  • Refiner Flake
  • Refiner Paste

We also offer a range of measurements for other confectionery processes such as mold starch and sugar coating. For powdered form products the PowderVision in-process sampler can be used in conjunction with the MM710e Gauge to measure product in gravity fed ducting.

Recognising that every manufacturer has their preferred laboratory reference methods, NDC provides GaugeToolsXL software for the MM710e and InfraLab Manager Software for the InfraLab that enable comparison of instrument results with data from the customer’s laboratory to ensure that any adjustment to the factory calibration is based on statistically valid data.

Presented as part of the training during commissioning, customers benefit from long term control of, and access to, their measurement data, which can also be exported to proprietary spreadsheet and other programs, to give maximum insight into the process. Plus, NDC’s applications technical support team are always on hand for support on-site, via internet or telephone.

Chocolate & Cocoa moisture, fat and oil analysis and measurement sensors



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