Confectionery varies in composition, this necessitates different kinds of treatment. Formamide improves sample dissolution in the case of high sugar contents. High fat contents require addition of Chloroform. If the substance contains vegetable residues, Formamide promotes the extraction of the water and the titration should be carried out preferably at an elevated temperature. A finely divided sample is important. According to its consistency the sample can be milled, grated or cut up into thin slices with a knife.
The compound dissolves very slowly in Methanol. A Methanol/Formamide mixture is more suitable. The titration at 50�C is also a suitable method, since the titration can be carried out both in a Methanolic working medium or with addition of Formamide. - See more at: http://www.sigmaaldrich.com/technical-documents/articles/analytical/karl-fischer-applications/water-determination-in-candy-r91-by-karl-fischer-titration.html#sthash.3Dofe9aa.dpuf