See MoistTech at Caesars Palace in Las Vegas, NV for The Tortilla Industry
Association (TIA) show in Booth 527.
Association (TIA) show in Booth 527.
May 10-11
Having
the correct dough for tortilla moisture levels is a very critical component
during the various stages of baked tortilla. Dough
mixtures can easily become either too wet or dry wasting manufacturer’s time
and money as well as impacting the quality of the end product.
the correct dough for tortilla moisture levels is a very critical component
during the various stages of baked tortilla. Dough
mixtures can easily become either too wet or dry wasting manufacturer’s time
and money as well as impacting the quality of the end product.
Benefits of Potato Chip Moisture Detection
Improved Product Quality
Lower Energy Costs
Reduced Start-up Times
Less Waste
100% Product Inspection
Less Downtime
Your MoistTech teams of professionals are very experienced with the requirements in the production of tortilla chips. Our sensor calibrations, measurement wavelengths, algorithms and sensor optical requirements are pre-set at the factory. Typical accuracy is about ±0.1% moisture and ±0.2% for oil. Typical analog range is 0-5% for moisture and 20-40% for oil.
