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Bring the moisture content to 10% in cookies

post #1 of 2
Thread Starter 

I'm producing dog cookies and for a longer shelf life I need to bake and or dehydrate them until the moisture content is 10% or less. My problem is I don't know how to tell. Any suggestions would be most appreciated.

 

Thanks

post #2 of 2

there's the dumb and simple way:

 

bake the cookies.

allow the cookies to cool / whatever / up to the "normal" point you would package them.

 

then, take a batch of cookies, weigh them.

put the cookies in a 350'F/ 175'C oven for 4 hours

remove cookies from oven and _immediately_ weigh the cookies.

 

the over extended time in the oven should drive off any residual moisture.

if the 'dried' cookies weigh more than 10% less of the "wet" cookies, the original bake time for the "wet" cookies needs to be increased.

 

there is no "probe" you can stick in a cookie that will read out "remaining moisture x%"

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