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

我们的目标是在我们的火焰烘烤裂化生产设备中实施额外的水分含量传感功能，以减少过程浪费，提高最终产品的一致性和稳定性。现有的饼干产品很独特，因为它是在传统的砖内衬烤箱中按照犹太标准烘烤的——市场上很少或根本没有类似的产品。通过更好地了解我们产品从原料、面团混合物到最终烘焙产品的每个阶段的水分含量和物理特性，我们相信这将使我们能够改进我们的工艺，并显著减少浪费水平。这将是初步的，但基本的一步，以表征我们的产品和获得的信息将有助于通知未来升级烘焙过程。

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.