Chocolate Moisture
Roasting, grinding, mixing / refining, conching, tempering—maintaining the correct moisture and temperature levels is critical during the various stages of chocolate processing. To achieve the desired flavor, color, and flow properties of your chocolate, carefully measuring levels at each stage is a must.
With our 40 years of experience and knowledge—and help from our industry partners—MoistTech has developed the IR-3000, a powerful moisture sensor capable of accurately measuring and regulating moisture levels in numerous applications, including chocolate production. The IR-3000 stands above the competition with its immediate, non-contact measuring capabilities.
In addition to taking accurate measurements of moisture (in % dry and % wet), the IR-3000 can measure temperature, sugar, caffeine, oil/fat, and more.
Other chocolate moisture sensor instruments may yield variable results, but not the IR-3000—it generates consistent, accurate results, even in the harshest environments. At MoistTech, we understand the importance of testing and regulating moisture and other vital levels in chocolate production. We also know how important it is to cut costs without compromising on quality. The IR-3000 is low cost, energy efficient, and reduces start-up and down times. It also eliminates waste due to incorrect chocolate moisture levels.
Check out our other food moisture applications to learn more.
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