Confectionary Industry Humidity Control

Maximise confectionary production year-round through humidity control

Engineered for efficiency, built to last.

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

  • 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