In order to achieve all these goals, it is necessary to reach the optimum humidity during production and storage of products.
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.
The quality of pastry, cookies, ginger-bread cookies, waffles, cakes, sponge-cakes, etc., deteriorates in the presence of moisture during
In these areas it is vital to maintain the correct relative humidity and temperature to ensure high quality of the finished product.
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
The best solution to these problems is to remove excessive moisture by utilisation of desiccant dehumidification systems during production and storage of confectionery.
COOLING (WITH ROLLERS)
CONDITIONING / DRYING
PRE-PACKING / PACKING
STORAGE OF HYGOSCOPIC PRODUCTS
POWDERED MILK / CREAM
STORAGE OF FINISHED PRODUCTS