The production of bread, pastries and confectionery is driven by quality, food safety and traceability. Monitoring the Aw value (water activity), pH value (acidity), air humidity and residual oxygen in packaging is...
The production of bread, pastries and confectionery is driven by quality, food safety and traceability. Monitoring the Aw value (water activity), pH value (acidity), air humidity and residual oxygen in packaging is crucial. Pedak supplies, maintains and advises on the right measuring equipment for this purpose.
A food product’s success depends on a complex mix of factors. Our measuring equipment is used for the accurate monitoring of things such as flavour, colour, texture, stability (shelf life) and nutritional value. The Aw value is particularly crucial in ensuring microbial safety in cakes, muesli bars, pastries and confectionery. Pedak’s measuring instruments play a key role in optimising the whole process from raw materials through production, storage and transport.
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