Cracker Moisture
Are You Currently Measuring Moisture & Oil in Crackers?
Controlling the amount of moisture, oil, and flavoring in crackers is an important consideration for process operators to control production and quality. Not only can the product be out of specification, but it can also affect the taste, appearance, stability, weight, cost, and shelf life. Testing the moisture, oil, and flavoring levels will allow adjustments to be made so that the manufacturer has the highest quality. Cracker moisture and oil are crucial steps in the production process.
Obtain Instant Moisture Data Now
The analysis of raw ingredients and finished products in cookie and cracker production applications is crucial for optimizing the entire process. By measuring the incoming ingredients and finished products at a rapid pace, a 100% measurement can be achieved. This enables the verification of raw ingredients suppliers, ensuring the provision of high-quality materials and maintaining production and product consistency. Additionally, it helps in reducing re-work and discard costs. Furthermore, monitoring the final products ensures product quality and allows for the optimization of the manufacturing process.
MoistTech is very experienced with the requirements in the production of crackers and snack foods. Our sensor calibrations, measurement wavelengths, algorithms and sensor optical requirements are pre-set at the factory. Typical accuracy is about ±0.1% moisture. Typical analog range is 0-10% moisture. The outputs can be adjusted to optimize PLC or recording requirements.
non-contact
Our equipment never comes into contact with the product, allowing for less waste
zero drift
Our sensors are guaranteed not to drift over time – which saves time and money
closed loop
Create a closed-loop process by tying a moisture sensor into your PLC. Full control over the line!
no recalibrations
We’ve mastered the art of moisture sensors – your unit will never need to be recalibrated for the same product twice!
Install & Dryer Optimization
Moisture sensors can be placed before and after baking; we recommend installing sensor(s) at the exit of the ovens, close to packaging so that it will allow the food time to stabilize while cooling. By installing the MoistTech sensor later in the process, the amount of oil or flavorings on the crackers can be measured and controlled. The sensor should be installed several inches above the product so the user can continuously monitor the process and control the cracker moisture or oil content either manually or automatically in the finished product. After an oil spray, it is
Moisture Control is a crucial aspect when it comes to analyzing cookies and crackers, with the most common analysis point being at the oven exit. It is essential to control the moisture levels of the final products to maintain product quality. Elevated moisture can negatively impact the texture, mouth feel, and even the microbiological and product stability aspects if not properly controlled. On the other hand, over-drying the product can affect its palatability and increase drying and ingredient costs.
It is important to install the sensor at an angle to cut down any reflectance from the oil coating. If the cracker moisture sensor has to be installed close to the oven outlet where it will be susceptible to extreme heat conditions, it is necessary to cool the sensor with either air or water. Furthermore, if the sensor is located near an oil spray, it is necessary to clean the sensor’s optical window during routine cleaning.
Contact
We offer service and support throughout the world for our moisture measurement sensors and would be happy to connect you with a rep in your area. Contact us today for more information!
Understand the Process
During baking it is important to know the moisture and oil content after the fryer/oven outlet as they can affect quality and consistency, as well as the taste, appearance, stability, and shelf life