Good Morning Everyone,
We currently have a number of quality issues with some of our flapjacks where they are too dry. Clearly from an operational perspective, they are looking at trials etc. But one comment was made, could we introduce a positive release using instruments as a measure of acceptability.
This wouldn’t by for micro reasons, purely for organoletic’s around measuring for an acceptable moisture content.
Never done anything like this before, and so appreciate any support.