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In the production of gingerbread, ingredients such as almonds, sultanas, marzipan, and spices are precisely weighed. Adherence to the exact recipe ensures consistent product quality, a balanced flavor, and high customer satisfaction.
In the production of sweet baked goods, the Brix value of the sweetener used, such as invert sugar or isoglucose, is checked with a refractometer upon delivery. This control ensures that the final product, such as cookies or long-life baked goods, offers a pleasant sensory experience with excellent flavor and is not oversweetened.
In bakeries, flour for baking is weighed directly in the mixing container using a drive-through scale. This method reduces transfers, saves time, and supports an efficient production process.
Flour samples are weighed precisely in the laboratory to reliably conduct tests on quality and processing properties. This precise weighing ensures reproducible analysis results and helps to reliably evaluate dough structure, crust formation, and recipe optimization.
After manually filling the cookie packages, the weight is checked to ensure compliance with legal requirements according to the German Prepackaged Goods Ordinance (FPackV). This guarantees that consumers receive exactly the quantity stated on the packaging!
