Case Study: Ingredient and snack food manufacturer optimizes quality with simplified moisture measurement
Leading food processors maximize quality and minimize waste with timely measurement from ingredient receiving through production
From the ingredients that food manufacturers begin with, to dry mix blends, and ultimately the finished snack foods produced, moisture measurement is required along the entire process to improve food quality and minimize product spoilage.
For dry ingredients, moisture content needs to fall into a specific range for safety and quality. Neglecting to properly take this into account through the entire ingredients receiving and production process is a recipe for failure. It can result in the product being rejected at the receiving dock and replaced at the producer’s cost.