engineered for efficiency, built to last
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.
GLAZING (DRYING)
COOLING TUNNELS
COOLING (WITH ROLLERS)
CONDITIONING / DRYING
PASTRY
MARSHMALLOW
MARMALADE
CHEWING GUM
PRE-PACKING / PACKING
PASTRY
CHOCOLATE
OTHER CONFECTIONERY
STORAGE OF HYGOSCOPIC PRODUCTS
SUGAR
COCOA POWDER
POWDERED MILK / CREAM
FLOUR
STORAGE OF FINISHED PRODUCTS
CHOCOLATE
PASTRY
CANDIES
<75%
<45%
<40%
25-35%
<60%
<60%
<60%
40%
40-50%
30-40%
45-55%
45-55%
45-55%
45-55%
<60%
50-60%
70-75%
<18.0°Cdb
8-10.0°Cdb
10.0°Cdb
28.0°Cdb
35-40°Cdb
35-40°Cdb
35-40°Cdb
28.0°Cdb
18-20.0°Cdb
21-24.0°Cdb
20-22.0°Cdb
20-22.0°Cdb
20-22.0°Cdb
20-22.0°Cdb
18.0°Cdb
28.0°Cdb
18.0°Cdb
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