Sugar Coated Confectionery

Moisture management is critically important to confectionery coating processes. Good control directly affects yields by avoiding losses due to cracking or poor product uniformity.

Users of real-time moisture measurement of the sugar coating gain substantial additional benefit through optimizing the process based on actual coating moisture measurement rather than time-based strategies. This can generate significant productivity improvements.

The MM710e On-Line Gauge from NDC Infrared Engineering is housed in a food-safe IP67 enclosure allowing its direct insertion into the pan coater. Its real-time moisture measurement can be used to see exactly when each stage of the pan coating process is complete.

In other confectionery processes, MM710e can be used for measuring moisture in starch molds as well as at various stages of chocolate processing and biscuit and cookie baking.

In addition to on-line measurements with the MM710e, the InfraLab At-Line Analyzer can also be used for batch based processes where continuous in-line measurement is not possible. Samples from each batch are presented to the InfraLab and their moisture content displayed and recorded, or transmitted via Ethernet on the factory or LIMS network.

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sugar coated confectionery moisture measurement

Related
products:

On Line NIR Gauges
At Line Near Infrared Analyzers

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