Moisture and Fat measurements in chocolate and cocoa production
are critical process parameters at the intermediate and final
stages of manufacture. Controlling these components not only
affects the quality and consistency of the final product, it can
also mean savings in the use of high value constituents such as
cocoa butter.
Through its work with the industry, NDC Infrared Engineering has
developed a whole suite of moisture and fat
measurements for its MM710e On-Line Gauge covering the key
ranges required. Measurements are available for:
- Cocoa Beans (whole)
- Cocoa Liquor
- Cocoa Powder
- Chocolate Crumb
- Drinking Chocolate Powder
- Molten Milk or Plain/Dark Chocolate
- Press Cake
- Refiner Flake
- Refiner Paste
We also offer a range of measurements for other confectionery
processes such as sugar coating. Click on MM710e
or Confectionery
to learn more...