Moisture measurement in pasta production

Online moisture measurement on pasta

Depending on the recipe, water, flour and/or eggs are mixed in a buffer silo and then kneaded in a dough mixer to the required consistency.  To determine the exact amount of water needed for the dough, it is necessary to determine the initial moisture of the flour in the buffer silo. Similarly, the final moisture content of the finished dough plays a major role for optimal processing. The LB 571 microwave resonator can precisely and reliably detect the water content both at the outlet of the buffer silo and in the finished dough. This increases the quality of the pasta and achieves an optimal use of raw materials. The LB 571 is already successfully in use at Nestlé India, contact us and see for yourself! We are happy to offer free product suitability tests at your site.

These are the advantages of Berthold’s moisture measurement on pasta:

■       Determination of moisture on the buffer silo and finished dough
■       Automation of the dough production process
■       Increase in productivity
■       Avoidance of raw material waste
■       Quick return on investment