Bakery Dough Moisture

Maintain Superior Quality

The consistency of dough is influenced by the water content and the flour’s capacity to absorb it. This consistency evolves during mixing, indicating the development of the gluten structure. At a specific hydration level, dough consistency reflects its texture, which is determined by protein quantity and quality, starch damage level, and pentosans. Mixing consistency can be assessed during or after mixing, and it is feasible to individually measure the components affecting consistency: proteins, damaged starch, and pentosans.

Measuring and maintaining the accurate amount of moisture content in bakery dough is a crucial step in the manufacturing process, as it can have various effects on the final product. Dough moisture is essential as mixtures can easily become either too wet or dry, wasting the manufacturer’s time and money and impacting the quality of the end product. Moisture meters are an essential tool in the dough manufacturing process to ensure the safety and quality of the final product. 

#dough moisture sensor

Get Accurate Results Now

Maintaining the proper moisture content is essential for achieving the desired texture, consistency, and overall quality of baked goods. Too much moisture can result in a dense, heavy dough, while too little moisture can lead to dry and crumbly baked goods. By utilizing MoistTech’s moisture meters, bakers can ensure that the dough has the optimal moisture content, resulting in perfectly baked and delicious products. Investing in MoistTech’s moisture meters allows bakers to consistently produce high-quality bakery dough and deliver outstanding baked goods to their customers.


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!

The Best Moisture Meters Available

MoistTech has more than 40 years of experience with moisture sensing requirements in the baking process. Our moisture meter calibrations, measurement wavelengths, algorithms, and sensor optical requirements are pre-set at the factory. Typical accuracy is about ±0.2% moisture and the typical analog range is 0-50% moisture. The outputs can be adjusted to optimize PLC or recording requirements.

We offer a wide variety of instruments including sanitary a 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 and laboratory units are available for off-line testing capabilities

Efficiency is a top-of-the-line priority for manufacturers and the dryer can have a huge impact on your bottom line. Measuring the moisture before and after the dryer allows the user to optimize the dryer settings to save time and money. A proper moisture control system will pay for itself with the energy savings from the dryer in less than 30 days. Efficiently controlling the dryer within the facility can drastically change productivity levels.


By installing moisture management after the dough mixer or after the dough has formed, manufacturers are able to continuously monitor the moisture content throughout the process and make adjustments as needed. The IR-3000 sensor should be mounted 4-12 inches above the conveyor, at an angle to stop reflected light, after the mixer and extruder will allow the user to continuously monitor the process.

If the sensor has to be installed close to the mixer and extruder where it will be susceptible to extreme heat conditions, it is necessary to cool the sensor with either air or water.


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

Maintaining the correct moisture content in the dough can improve quality and consistency, as well as prevent processing difficulties, decrease waste, and cutting energy costs during the drying and baking process.