Moisture levels in bakery dough can also affect the taste, appearance, stability and shelf life. Additionally, variation and excess moisture in dough can result in discoloration in the final product , burning and out of specification of product. Testing moisture during this time will allow adjustments to be made so that manufacturers have the highest quality. Whether finished products have too much or too little moisture is a main concern for bakers as some food items are sold by weight, which reduces costs. Moisture can also lower the fat content and reduce carbohydrates. However, having too much moisture can make the item taste stale of even worse contributing to bacteria/mold growth.
Measuring moisture content throughout the process also provides bakers cost savings in energy and fuel costs, as well as having less product waste. Any excessive water that is added must be evaporated in the oven to produce products within a specified moisture range, which results in longer bake times. With continuous NIR online moisture testing, manufacturers can monitor moisture levels which they in-turn, can precisely control ovens to optimize the production process with minimum energy requirements as well as preventing over cooking.
With the help of industry partners and 30 years of knowledge, MoistTech has thousands of installations worldwide on bakery dough. We offer both online for the continuous readings of NIR moisture measurement and laboratory NIR moisture sensors for spot tests near lines or in your quality control labs. Offering a wide variety of instruments including sanitary food grade models that employ a food grade polymeric lens or sapphire window which are designed to meet strict hygiene, regulations and safety requirements of food manufacturing environments. Additionally, conveyor product gaps, random impurities and burnt product have no effect on the accuracy of the measurement readings.