Controlling moisture in ingredients and finished products is extremely complex and requires a broad knowledge of the supply chain and your processing methods. To help you obtain this vital information and control moisture in your processes, we present The Complete Guide to Controlling Moisture in Food. Addressing topics such as quality assurance, testing, and risk assessment, this eBook gives you the tools that you need to ensure safe and high-quality products through moisture control.

Quality Assurance and Food Safety of Powdered Ingredients
By Herbert Weinstein, Ph.D.

Microbiological Sampling in the Dry Goods Processing Environment
By Jeffrey L. Kornacki, Ph.D.

A Pragmatic Risk Assessment Strategy to Qualify Ingredient and Other Suppliers
By Christian Klug, Ph.D.

The Importance of Moisture Analysis in Foods
By METTLER TOLEDO

Lean Principles in Moisture Determination
Application Note