Water in flour (meal)

Water in flour (meal)

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.

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