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Post by Alan on May 10, 2006 11:27:16 GMT -5
Hi all,
Does anyone know what my best bet would be for a moisture meter to test cacao moisture levels. I've found one that reads 1-8% with an accuracy of about 1%, and costs $1500. I'd prefer something that can be used in cacao, reads .5-12% with an accuracy of .5% or under, and costs less than $500, or as close to that as possible. If anyone has an idea, I'd appreciate the info.
Thanks,
C-L
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Post by Alchemist on May 11, 2006 10:47:37 GMT -5
No, I don't know any, but I may be able to help.
Along with the cocoa butter % I am not supplying, I want to start adding a pecent moisture. I am set up to do it.
Once you have that number, any good scale should allow you to get the moisture difference after roasting.
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Post by Alan on May 11, 2006 11:32:02 GMT -5
No, I don't know any, but I may be able to help. Along with the cocoa butter % I am not supplying, I want to start adding a pecent moisture. I am set up to do it. Once you have that number, any good scale should allow you to get the moisture difference after roasting. That sounds great. That would be very helpful, and save me $1500 for the time being. C-L
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