Crackers and Crispbreads Moisture Measurement

Like biscuits and cookies, the continuous on-line analysis and measurement of moisture content of crackers or crispbreads and other savory biscuits as they exit the conveying oven enables the process manager to make informed decisions about the product and the process.

Controlling moisture in crackers and crispbreads upstream generates key benefits to the processor downstream such as:

  • Improved Shelf-life
  • Reduced Surface Checking

Productivity gains include:

  • Improved Quality
  • Reduced Off-Line Testing
  • Reduced Operator Dependency
  • Time Savings

The MM710e Food Gauge is used for continuous moisture measurements of whole crackers or crispbreads in the process while the InfraLab At-Line Analyzer is used on samples taken from the process and crushed prior to measurement.

Optionally, the MM710e Gauge can also be used to monitor the Degree of Bake or surface brownness of the crackers or crispbreads. The MM710e's unique electro-optical system uses multiple measurement channels to simultaneously sense signals from both the visible and optical spectrum to provide a simultaneous measurement of the Degree of Bake along with the moisture measurement, while an optional "gating" system avoids data collection when the conveyor between the products passes through the measurement area.

 

Download Food Applications Brochure

Download Food Applications Polish Brochure

On-line moisture measurement of crackers and crispbreads

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