Cookie Moisture
Benefits of Monitoring Moisture
Cookie, cracker, and biscuit production involves analyzing both the raw ingredients and the final product, allowing for process optimization from beginning to end. The characterization and analysis of flour and grains’ key properties help manufacturers in producing consistently high-quality baked goods and snack foods.
Cookies and crackers are significant players in the global food market, generating billions of dollars annually and representing a substantial portion of food purchases worldwide. This food category includes various products such as saltines, graham crackers, chocolate chip cookies, oatmeal cookies, and sandwich cookies, among others. The cookie and cracker markets are fiercely competitive, where brand loyalty and consistent product quality can lead to increased market share and improved production and distribution efficiencies. While several large multinational companies dominate different product segments, numerous smaller companies also offer allergen-free, sugar-free, or premium cookies and crackers with unique ingredients. Maintaining consistent product quality is crucial for establishing and retaining market share.
Compare Your Current Method
Installation
NIR analysis at the oven exit provides almost instant feedback to plant operators, enabling them to adjust oven temperatures and optimize moisture levels with a precision of usually within 0.5%. This results in a more consistent product quality, lower energy and ingredient costs, and a reduction in out-of-specification products. In fact, in many plants, simply controlling moisture can lead to a payback time of less than 6 months for an analyzer.
Another important aspect is the monitoring of incoming raw ingredients. Ingredients like wheat flour, corn meal, and whole grains such as wheat, oats, and rice can vary significantly in composition and quality. However, many manufacturers do not conduct proper quality control of these ingredients. By analyzing critical ingredients for protein, moisture, ash, and other parameters, manufacturers can ensure consistent quality from the raw materials. This, in turn, leads to more consistent products and reduces the need for re-work and discard.
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!
Diamond Standard Solutions
Maintaining proper moisture and temperature levels in cookie production, especially during baking, ensures that the end product will be top quality and have a long shelf life. Keeping oven temperatures even and humidity low is important when it comes to reducing moisture in cookies and achieving the desired texture, color, and taste.
The cookie is America’s favorite bakery treat. With consumers’ high expectations, no one can afford to use unreliable instruments when testing moisture levels in their products.
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
With continuous NIR online moisture testing, manufacturers can monitor moisture levels which they in-turn, can precisely control ovens and fryers to optimize the production process with minimum energy requirements as well as preventing over cooking.