HUMIDITY CONTROL WITHIN THE CONFECTIONARY INDUSTRY

The best way to solve high humidity problems in the production of confectionery

  • 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.

The problems

of uncontrolled humidity within confectionary production

  1. Formation of condensed moisture on the surface of production equipment (cooling rollers and tunnels) and at other production areas

  2. Adhesion of the product to the packaging material

  3. Development of mildew and bacteria on products at production and storage facilities

  4. Clumping and sticking of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.) during pneumatic transportation leading to costly downtime

  5. Emergency stops of production lines

  6. 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.

IDEAL TEMPERATURE AND RELATIVE HUMIDITY FOR OPTIMAL PRODUCTION / COOLING / PACKING / STORAGE

STAGES OF PRODUCTION / STORAGE

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

IDEAL RELATIVE HUMIDITY %RH

<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%

IDEAL TEMPERATURE °Cdb

<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    

The use of desiccant rotor technology for air drying at production and storage facilities is crucial to maintain the ideal relative humidity and necessary airflow conditions to maximise production and minimise product losses.


Contact one of our team today to find your humidity control solution...