The water content of flour is determined according to Karl Fischer. To shorten the analysis times and to obtain more precise results, the determinations are carried out at 50 °C.
Pour 25 mL methanol into the titration vessel, heat the solution to 50 °C and condition it. Add ca. 0.3 g sample using a glass weighing spoon (the exact sample mass is determined by difference weighing) and start the automatic determination with an extraction time of 60 s.