Analysing confectionery: Confectionery
For confectionery producers, FOSS has analytical solutions all the way from quality check of raw products to finished and semi-finished products - and of course microbiological tests all along the value chain.

Read about FOSS instruments for analyzing Confectionery.

FOSS offers fast, accurate and easy-to-use solutions for very different kinds of production such as: cocoa liquor, cocoa butter, cocoa powder, crumb, finished chocolate and coatings.

The solutions cover: fat, moisture, sugar, sucrose, lactose, and pH as well as quality tests to as-sure homogeneous product, recipe control, as well as microbiology tests such as total viable count, enterobacteriaceae, coliform, E. coli and yeast.

The solutions are offered as laboratory instruments for batch analysis as well as at-line routine control and on-line solutions for process control in the factory.



FOSS solutions

FOSS is unique in offering a range of dedicated analytical solutions based on both indirect and reference methods. Solutions provide analysis and control throughout the production process, from raw material to finished product and from routine analysis to at-line and in-line process control.

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About FOSS

Highly accurate analysis using innovative FOSS technology leads to substantial savings in food, chemical, pharmaceutical productions around the world. Consistent quality ensured by FOSS analysis solutions helps to build brand reputations in a dynamic global marketplace.

Speed and convenience of analysis helps to ensure food safety, for example, rapid microbiological testing with FOSS technology helps to get products on the supermarket shelves earlier and with confidence.

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