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 and
InfraLab At-Line Analyzer 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 mold starch and sugar coating.
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Recognising that every manufacturer has their preferred
laboratory reference methods, NDC provides easy-to-use software
packages:
that enable comparison of instrument results with data from the
customer’s laboratory to ensure that any adjustment to the factory
calibration is based on statistically valid data. Presented as part
of the training during commissioning, customers benefit from long
term control , of and access to, their measurement data, which can
also be exported to proprietary spreadsheet and other programs, to
give maximum insight into the process. Plus, NDC’s applications
technical support team are always on hand for support on-site, via
webinar or telephone.
To open a dialog with our applications team,
contact your local representative or email us: enquiries@ndcinfrared.com