What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]
Forums Blogs Store Members Gallery Directory

Sign In Register

Best Moisture-Water Activity Meters for RTE Baked Goods?

Started by , Feb 17 2025 07:23 PM
Reply to this Topic
3 Replies

Hi all,

 

Our cheap(ish) moisture meter just kicked the bucket/ or seems to have, and the website connected with the product has not been useful in connecting w service reps.

 

Any brands that : A: FDA inspectors approved results for, and B: hold up to repeated testing? I'm thinking OHaus but also trying to keep spending down, not sure if 4K is about what we are looking at one way or the other.

 

The moisture meter is to demonstrate water activity in RTE, short shelf life pastries/ baked goods and demonstrate that we have a product that does not need time/temp control as water activity within the filling/ and also at the surface is less than .85. 

 

Thanks all!

Share this Topic
Topics you might be interested in
Soy Milk Manufacturer- Trypsin inhibitor activity? Metal Detection - is it a Monitoring Activity or a CCP? Weight Declaration on Fresh Baked Goods? Should Water Be Declared as an Ingredient for Glazing? Unexpected Nutritional Label Variances from Water Addition: Root Cause Analysis
[Ad]

We use lots of AquaLab 4TE units.  We tried newer fancier web-connected models, but they had a lot of problems, and have heard similar from others -- older simpler models are more reliable.

1 Thank

We use lots of AquaLab 4TE units.  We tried newer fancier web-connected models, but they had a lot of problems, and have heard similar from others -- older simpler models are more reliable.

 This would be recommendation as well. 

1 Thank

Thanks for the feedback! Will look into it. 

Reply to this Topic

Similar Discussion Topics
Soy Milk Manufacturer- Trypsin inhibitor activity? Metal Detection - is it a Monitoring Activity or a CCP? Weight Declaration on Fresh Baked Goods? Should Water Be Declared as an Ingredient for Glazing? Unexpected Nutritional Label Variances from Water Addition: Root Cause Analysis Water testing limits for microbiological specifications Flow Chart - Water in the recipe - Step or Ingredient Moisture & Temperature Control in Flour Silos – Is It a Food Safety Risk Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient? How close do proficiency testing results need to be for water activity and moisture percentage?
About us

IFSQN is an international networking group for food safety professionals. We connect those interested in food safety to information and to each other. The purpose of the website is to share knowledge, experiences and ideas to make food safer.

All content © Copyright 2021 IFSQN