Quick & simple analysis using NIR at receiving, in the lab, or at-line, can help you to avoid poor quality ingredients before they enter your productiion flow.
Optimal moisture control in baked goods enhances texture, flavour, shelf life, and reduces waste, ensuring quality and production efficiency.
NIR analysis is a proven technique that provides simultaneous results for moisture, fat, protein, fiber, ash, and more during production and in the lab.
