Cracker Moisture

Don’t Waste Time

Cracker moisture is essential – too little or too much can ruin the product and waste time, effort and money. MoistTech offers a solution using Near-Infrared (NIR) technology to provide a non-contact moisture measurement system that calculates hundreds of data points to provide the most accurate reading of moisture or oil content.

Through numerous years of experience and thousands of applications, MoistTech has developed the IR-3000 moisture sensor that is ideally suited to measure the cracker moisture levels during baking process. The sensor is coated in a food grade Teflon with a polymeric viewing window enabling manufacturers to improve product quality without any contamination.

Obtain Instant Moisture Data Now


Unsurpassed in performance, our sensors can accurately measure  moisture within tenths of a percent of most applications


MoistTech sensors withstand the test of time and are low to zero maintenance


Rely on MoistTech’s NIR moisture sensors to never drift or need re-calibration


A moisture measurement system is essential for the production process and in some cases will pay for itself in less than 30 days

Dryer Optimization

By installing the MoistTech cracker moisture sensor at the exit of the ovens, close to packaging, will allow the crackers time to stabilize while cooling. Ideally, a minute after the ovens. The sensor should be installed several inches above the belt or screw conveyor so that a baker can continuously monitor the process and can control the cracker moisture content either manually or automatically in the finished product. If the crackers have gone through an oil spray, 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 regular routine cleaning.

MoistTech is the Solution

The professional staff at MoistTech is very experienced with the requirements in the production of crackers. 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.


Locate the point in the production process in which measuring moisture will be the most crucial and beneficial. Identify how you will use the moisture measurement data for improvements and if it will tie into your PLC.

Remember this could involve more than one installation point!


A closed loop process is achieved by incorporating a moisture measurement system into the manufacturing process. Developing a proactive solution to moisture control will avoid costly downfalls. 


MoistTech’s experts will assess your specific application with lab tests, calibrations and accuracy results to ensure our equipment will peform for you. All of our sensors are pre-calibrated prior to being shipped to create a plug-and-play operation for the end-user.


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

Controlling the amount of moisture and oil in crackers and biscuits is an important consideration for process operators. Too little or too much moisture or oil impacts production and quality. By installing MoistTech’s IR3000 NIR Moisture Sensor in the processing area, manufactures can continuously monitor the moisture and oil content to make adjustments as needed. Cracker and biscuit manufacturers strive to have the best finish products. 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