Confectionery Industry Humidity Control
Humidity control for year-round confectionery production
Engineered for efficiency, built to last.
Solving high humidity in confectionery production
- Stop the processes which deteriorate the quality of confectionery during production
- Prevent deterioration of equipment and minimize its idle time
- Improve long-term storage and increase shelf-life of confectionery
In order to achieve all these goals, it is necessary to reach the optimum humidity during production and storage of products.
Dangers to confectionery from high humidity
The quality of confectionery, chocolates, candies, marshmallow, candy floss, chewing gum, toffee, etc., deteriorates in the presence of moisture at the various stages of production.
- Glazing
- Cooling
- Pre-packing
- Storage
Dangers to pastry from high humidity
The quality of pastry, cookies, ginger-bread cookies, waffles, cakes, sponge-cakes, etc., deteriorates in the presence of moisture during
- Conditioning
- Drying
- Pre-packing
In these areas it is vital to maintain the correct relative humidity and temperature to ensure high quality of the finished product.
Humidity problems in confectionery manufacturing
- Formation of condensed moisture on the surface of production equipment (cooling rollers and tunnels) and at other production areas
- Adhesion of the product to the packaging material
- Development of mildew and bacteria on products at production and storage facilities
- Clumping and sticking of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.) during pneumatic transportation leading to costly downtime
- Emergency stops of production lines
- Failures of electronic and electrical systems
Ideal temperature and relative humidity for optimal production / cooling / packing / storage
GLAZING (DRYING)
IDEAL % RH:
<75
IDEAL TEMPERATURE °Cdb:
<18.0
COOLING TUNNELS
IDEAL % RH:
<45
IDEAL TEMPERATURE °Cdb:
8-10.0
COOLING (WITH ROLLERS)
IDEAL % RH:
<40
IDEAL TEMPERATURE °Cdb:
10.0
CONDITIONING / DRYING
PASTRY
IDEAL % RH:
25-35
IDEAL TEMPERATURE °Cdb:
28.0
CONDITIONING / DRYING
MARSHMALLOW
IDEAL % RH:
<60
IDEAL TEMPERATURE °Cdb:
35-40
CONDITIONING / DRYING MARMALADE
IDEAL % RH:
<60
IDEAL TEMPERATURE °Cdb:
35-40
CONDITIONING / DRYING CHEWING GUM
IDEAL % RH:
<60
IDEAL TEMPERATURE °Cdb:
35-40
PRE-PACKING / PACKING PASTRY
IDEAL % RH:
40
IDEAL TEMPERATURE °Cdb:
28.0
PRE-PACKING / PACKING
CHOCOLATE
IDEAL % RH:
40-50
IDEAL TEMPERATURE °Cdb:
18-20
PRE-PACKING / PACKING
OTHER CONFECTIONERY
IDEAL % RH:
30-40
IDEAL TEMPERATURE °Cdb:
21-24.0
STORAGE OF HYGROSCOPIC PRODUCTS
SUGAR
IDEAL % RH:
45-55
IDEAL TEMPERATURE °Cdb:
20-22.0
STORAGE OF HYGROSCOPIC PRODUCTS
COCOA POWDER
IDEAL % RH:
45-55
IDEAL TEMPERATURE °Cdb:
20-22.0
STORAGE OF HYGROSCOPIC PRODUCTS
POWDERED MILK / CREAM
IDEAL % RH:
45-55
IDEAL TEMPERATURE °Cdb:
20-22.0
STORAGE OF HYGROSCOPIC PRODUCTS
FLOUR
IDEAL % RH:
45-55
IDEAL TEMPERATURE °Cdb:
20-22.0
STORAGE OF FINISHED PRODUCTS
CHOCOLATE
IDEAL % RH:
<60
IDEAL TEMPERATURE °Cdb:
18.0
STORAGE OF FINISHED PRODUCTS
PASTRY
IDEAL % RH:
50-60
IDEAL TEMPERATURE °Cdb:
28.0
STORAGE OF FINISHED PRODUCTS
CANDIES
IDEAL % RH:
70-75
IDEAL TEMPERATURE °Cdb:
18.0