Quality Control of Biscuit Factory Using Infrared Moisture Meter!

Cookies and biscuits represent billions of dollars in the global food market each year and are an important part of global food procurement. This food segment includes savory biscuits, gram biscuits, biscuit meals, chocolate biscuits, oatmeal biscuits, wafer biscuits, cream-filled biscuits, and several other products.

This is a highly competitive food sector where brand loyalty and product quality are the main factors for increasing market share. Several large multinational companies dominate various product areas. However, many small companies also offer allergen-free/sugar-free products or biscuits and crackers containing premium or gluten-free ingredients.

Process control analysis points for biscuit factories:

Whether in the laboratory or on the production line, infrared moisture analyzers are a mature technology that can provide simultaneous results for moisture, fat, protein, fiber, ash, and other parameters within a minute. Applications in cookie and biscuit production include analysis of raw materials and finished products, achieving optimization from start to finish.

The speed of analysis allows for high-throughput measurements of incoming raw materials and finished products. Raw material suppliers can be verified to ensure they provide the highest quality materials while also ensuring consistency in production and products, reducing rework and lowering costs of discarded products. The final products can be monitored to ensure product quality and optimize the production process.

How does the infrared moisture analyzer provide direct value for cookie and biscuit production?

Moisture Control

Controlling the moisture level of the final product—especially when biscuits and crackers leave the oven—is crucial for product quality.

How does the infrared moisture analyzer perform quality control?

Analysis at the oven exit provides operators with almost instant feedback, allowing them to adjust oven temperatures and optimize moisture levels (usually within 0.1%). This leads to less product waste and generates significant returns on investment in a short time.

Raw Material Monitoring

Although many manufacturers may not perform extensive quality control checks on incoming raw materials, ingredients like flour, cornmeal, and whole grains (wheat, oats, rice, etc.) are natural products that can vary significantly in composition.

How does near-infrared help?

Key ingredients can be analyzed for protein, moisture, ash, and other parameters to ensure the quality of raw materials. This leads to greater consistency across batches of products.

Final Product Monitoring

Various cookies and biscuits are finished with sprays containing butter and/or sugar.

How does the infrared moisture analyzer assist?

Near-infrared monitoring can ensure that the appropriate coatings are applied as they leave the oven, helping operators maintain consistency in flavorings to meet consumer expectations.

Quality Control Laboratory Costs

Routine laboratory analysis of raw materials and finished products can become time-consuming and expensive for manufacturers.

Implementing infrared moisture analyzers can provide real-time analysis data to factory operators in a timely manner. This saves companies technician resources and instrument costs, which can amount to thousands of dollars or more each month.

Using data to save costs, ensure quality, and gain a competitive advantage

Consumer choice to purchase your cookie or biscuit brand depends on key quality control factors in your process. Fortunately, with the help of near-infrared technology, cookie and biscuit manufacturers have a solution to measure these factors and achieve comprehensive control over their production, whether in the laboratory or on the production line.