I am working with an ice cream manufacturer and they want to use a moisture analyzer to quickly determine Total Solids of the ice cream mix (100% - % Moisture = % Total Solids) AND then use a drying oven to get a more accurate Total Solids reading.
I do not think both are required - I think the moisture meter would be enough.
What is normally done in the ice cream industry? Do ice cream plants use a quick method AND the conventional method, or do they use only one method not two?
Thanks for any insight.