Learn about the flour and dough quality control solutions available from KPM for cracker manufacturers.

Solutions for Crackers Manufacturers
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Control of moisture in cookies, crackers, biscuits, and crispbreads is necessary in order to optimize the quality of the product and the production process. Moisture measurements can be made on or off-line. Online measurements greatly improve efficiency; they eliminate the need for routine laboratory moisture testing and provide an instantaneous measurement so that necessary process changes can be implemented sooner. Offline moisture measurements are simple, sample a greater product area, and are quicker than using Infrared balances or oven tests.

Moisture Analysis in Cookie & Cracker Production

Application Note

In this article, titled "Cookie Flour Selection & Quality", written in collaboration with Bakerpedia, read how measurement solutions are providing data about quality and process control that can be used for producing high-quality cookie products, consistently.

Cookie Flour Selection & Quality BAKERpaper

Industry Publications

BAKERview webinar - Stop Guessing, Start Knowing: A Way to a New and Improved QC Strategy.

Better Define Flour Quality Parameters with Objective Final Product Measurement (Video - BAKERview with BAKERpedia)

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