Increase Production Efficiency

As leaders in precision moisture control, we understand the critical role moisture plays in the quality and texture of breadcrumbs. Our advanced technologies ensure that your breadcrumb products maintain the perfect moisture balance, leading to superior results in various culinary applications. Explore how our expertise can help breadcrumb suppliers elevate their breadcrumb production to new heights.

Near-infrared (NIR) technology can be used by bakers either in the quality assurance lab or online to analyze a full spectrum of moisture of flours used to craft exceptional baguettes, bread sticks, and other artisanal long buns. Maintaining proper breadcrumb moisture levels is essential to a high-quality final product. Even small amounts of excess moisture during the production process can result in breadcrumbs that spoil too quickly or don’t maintain the desired freshness. This is why it is important to monitor the moisture content of breadcrumbs at the end of the production process to prevent these issues.

When it comes to evaluating the quality of Baguettes and bread sticks, there are several key parameters that are typically considered. Splits, for example, are a common feature of baguettes, and the presence of well-defined splits can indicate that the bread was properly proofed and baked. MoistTech offers solutions for every step in the process.

Because the recipe is relatively simple, the quality of the finished product depends greatly on the characteristics of the flour and dough. MoistTech provides tools for measuring the primary functional and rheological criteria affecting the quality of baguettes and breadsticks.