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.
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%"