Dry matter is the total weight of a food product minus its water content. It represents everything that remains after all moisture has been removed — including proteins, fats, carbohydrates, fiber, minerals, and vitamins. Dry matter content is one of the most fundamental quality parameters in food technology, used to evaluate raw materials, control production processes, and ensure finished product consistency.
Measuring dry matter helps food technologists calculate accurate recipe formulations, predict product yield, and compare ingredients from different suppliers on an equal basis. For example, knowing the dry matter of milk, fruit purée, or cocoa mass is essential for calculating how much of each ingredient to add. Dry matter is typically determined by oven-drying a sample at 100–105°C until constant weight, though faster methods like infrared moisture analyzers are common in production environments.
Learn more about dry matter — including measurement methods, its role in formulation, and practical applications in food production — in the articles below.
Standard losses of dry matter in food productions Standard dry matter losses are widely used in the food industry. Phase-by-phase dry matter losses are used in… Read More »Standard losses of dry matter in food productions
Standard Total solids, dry matter content in food raw materials In this article, I will try to collect standardized and real Total Solids for all… Read More »Total solids content in food raw materials