Measuring Moisture in Cookies

Application Note
Product Consistency and Process Control

Keeping close control of moisture content is a critical part of the cookie

manufacturing process. This application note describes how METTLER
TOLEDO halogen moisture analyzers maintain consistent quality of finished
goods with fast and accurate moisture results. It further explains how rapid
measurements can improve productivity of cookie manufacturing plants.

HX204 HC103 HE53

 Introduction

This application note illustrates the If the %MC is too high, the cookie
accurate determination of moisture will not be signature crispy. On the
Application Note Cookies

content (%MC) in cookies and their other hand, if %MC is too low, the
raw materials (e.g. flour and sugar). cookie will lose its strength and will
The use of fast METTLER TOLEDO break into pieces during packaging
halogen moisture analyzers is and transportation. Thus, adjust-
demonstrated. The %MC results are ing the moisture content to optimal
then compared to those of the refer- levels during baking and keeping
ence drying oven method. it within tight tolerances optimizes
the production process for consis-
Moisture analysis in cookie tent good cookie quality.
manufacturing
Moisture measurement is an integral Halogen moisture analyzers deliver
part of quality checks in the cookie accurate results in minutes
manufacturing process. This is The industry reference method for
relevant from raw material testing determination of %MC in cookies
through in-process moisture control is the drying oven method 1) 2).
to final product testing. The cookie This method typically requires 2 to
dough should have a specified 4 hours to obtain results. This long
amount of moisture for easy time lapse between sampling and
spreading on the mold and for %MC result substantially impairs the
cutting and baking in pre-fixed time manufacturers ability to precisely
to final form without cracking. control the baking process and
The typical points in the cookie adversely affects finished goods
manufacturing process where quality (crispness, consistency).
moisture content is critical are As a result, costly corrective action
illustrated below. may become necessary (waste).
METTLER TOLEDO halogen mois-
Precise moisture in cookies is key ture analyzers can typically perform
to product quality the same analysis in less than
The ideal moisture content (%MC) 10 minutes with high accuracy.
of a cookie is product specific and Manufacturers gain precise control
depends mainly upon its thickness. over %MC during production and
Its crispness is attained by baking can achieve higher profits.
cookie dough to a specified %MC.

Engineering &
Inventory Control

Automated
Production
Material Receiving Quality Control Lab Baking & Frying Manual At-line Packaging & Filling Logistics
Production Quality Control

Baking/cooling
Goods-in Dough Crispness, color, Product testing:
Shelf life,cost of goods Cutting, molding strength Sheld life, stability

Moisture control points in biscuit manufacturing

1) ICC, Method 110/1, Determination of Moisture Content in Cereals and Cereal Products
2) AACC International, Method 44-15.02, Moisture Air Oven Methods
 Materials and Methods
• HC103 halogen moisture analyzer
• Sample: cookies and cookie dough
(In the British Commonwhealth of Nations cookies are also known as biscuits)
Application Note Cookies

Instructions on how to use HC103 moisture analyzer

1. Select shortcut "Biscuit"

Method settings:
Drying program Standard
Drying temperature 110 °C
SOC* 3 (1 mg / 50 s)
Start weight 5g

*: Switch-Off Criterion (SOC)

2. Weigh 5 g of crushed cookie (biscuit) sample

into the tared sample pan

3. Close cover to start drying

4. After a few minutes of drying,

the moisture result is clearly displayed.

Results
The moisture content of a cookie is is within specifications as per manu-
measured with the HC103 halogen facturer SOP. The cookie is accepted
moisture analyzer in 4-5 minutes. and now ready for shipping.
The result obtained is 2.27 %MC and
 Correlation of Results of HC103 versus Drying Oven

To prove the precision of the results The study shows that the HC103
of the HC103 halogen moisture achieves highly repeatable results,
Application Note Cookies

analyzer, a comparison study with fully corresponding to the drying

cookies and its raw materials was oven method. The moisture analyzer
conducted. Results from HC103 results are available in minutes
were compared to those of the instead of hours.
drying oven method.

HC103 Drying Oven

Mean [%MC] SD Time [min] Mean [%MC] SD Time [min]
Cookie (iscuit) 2.38 0.02 4-5 2.35 0.07 240
Cookie (biscuit)
19.81 0.09 25 19.73 0.24 240
dough
Wheat flour 11.00 0.08 6-7 11.03 0.09 120
Milk powder 4.61 0.10 6-7 4.67 0.02 240
Butter 15.11 0.09 5-6 15.13 0.07 240
Chocolate powder 1.09 0.05 2-3 1.08 0.01 240

Repeatibility of cookie (biscuit) measurements

3.00

2.50
% MC

2.00

1.50

1.00
1 2 3 4 5
6
Sample
Drying oven Moisture Analyzer

Drying curve for cookie (biscuit) Comparison of results for cookies (biscuits) obtained with
HC103 halogen moisture analyzer and drying oven method.

Conclusion
The moisture content of cookies
and its raw materials can be deter-
mined quickly and accurately with
the easy-to-use HC103 halogen
moisture analyzer. The results cor-
respond fully to those of the drying
oven reference method.
Fast and precise information on
moisture content can significantly
contribute to increased cookie qual-
ity. It also leads to improved opera-
tional efficiency of cookie manufac-
turing plants.

Mettler-Toledo AG
www.mt.com/moisture
PO Box VI-400, CH-8606 Greifensee For more information
Tel. +41-44-944 22 11
Fax. +41-44-944 31 70

Subject to technical changes

@ 6/2016 Mettler-Toledo GmbH
30351162
Global MarCom, 1985 JB