Dry matter is the portion of a product remaining after all moisture is removed, expressed as a percentage of total weight, and is used in dried products, purees and concentrates to verify concentration, calculate processing yields and confirm specification compliance.
In trade practice
Laboratories determine dry matter by drying a weighed sample at a defined temperature until constant weight is reached, following methods such as those in ISO standards for specific product categories. For fruit concentrates and purees, dry matter and Brix are related but not identical, and specifications may require both. Suppliers should report dry matter on certificates of analysis; buyers should check that the method used matches the one referenced in the specification, as different drying temperatures give different results for the same product.
In a specification
A specification states the minimum dry matter percentage, the test method and reference standard, and whether the figure is expressed on a fresh-weight or as-received basis.