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
As a world technology leader in the field of radiometric measuring systems, Berthold products convince with outstanding measuring performance and reliability. The main fields of application are, for example, in chemical & polymers (etc. fertilizer industry), steel and power plants, mining & mineral processing, waste & recycling, refineries, paper, glass and as well as in the food industry (etc. sugar beets). In addition, microwave measuring systems for the determination of moisture and concentration belong to our extensive portfolio. The production of high-quality measuring systems for industry and research began more than 70 years ago in Bad Wildbad in the Black Forest.
BERTHOLD TECHNOLOGIES GmbH & Co. KG
Calmbacher Straße 22
75323 Bad Wildbad
Telefon: +49 (7081) 177-0
Telefax: +49 (7081) 177-100
http://www.berthold.com/process-control/
Marketing / Process Control
Telefon: +49 (7081) 177-170
E-Mail: diana.keppler@Berthold.com
