Cracker manufacture process improvement through moisture content characterisation at all stages of production

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Our target is to implement additional moisture content sensing capabilities to our flame baked cracker production facility to reduce the process waste and improve the consistency, and hence stability, of the final product. The existing cracker product is distinct as it is baked in a traditional brick lined oven to kosher standards - there is little or nothing like it on the market.By better understanding the moisture content and physical properties of our product at every stage from raw ingredient, to dough mixture to final baked product, we believe this will enable us to improve our processes and make significant reductions to the waste levels. This will be an initial, but fundamental step to characterising our product and the information gained will help inform future upgrades to the baking process.