Moisture in Flour What is moisture in flour? Moisture in flour means the water content of a given flour. In the quality control laboratory of mills and bakeries, routine determination of moisture is a key parameter to satisfy process needs and guarantee the consistency of flour being processed and transformed.1 Moisture content [...]
Water Activity Also known as aw or water availability What is Water Activity? Water activity, also known as aw, is an intrinsic food property which refers to the amount of free water that is available to participate in chemical or biological processes, either as catalyst or just as a medium in which [...]
Moisture Also Known As Water, Water Content, Moisture Content What is Moisture? Moisture is the amount of water present in a system or material, expressed as a percentage. It’s a key parameter in the food industry with quality, functional, economical and legal implications. Moisture content plays a significant role in establishing proper [...]
Crackers Crackers, or savory biscuits, are a savory and crunchy product made by layering sheets of strong dough and baking until the texture is crunchy. Crackers come in a variety of shapes, sizes, colors, and flavors, but are generally three inches or less in diameter, 1-5% moisture, and made from grain flours. Crackers, [...]
