in the confectionery industry the quality of the finished product is paramount. Close control of air humidity during the various manufacturing processes is now considered essential to maintaining these high standards.

Chocolate
Fat blooming and sugar blooming are two common problems when both manufacturing and storing chocolate. Both kinds of blooming can occur a few hours after production, and also some time during storage if the ambient air is too humid. The
relative humidity should not exceed 60 % RH during
manufacture and storage.

Using dry air when cooling chocolate products in
cooling tunnels prevents condensation forming on
products and inside the tunnel. This enhances hygiene
levels and products do not become sticky or stick to
the conveyor belt.

Sugar coating
It is necessary to maintain control over the ambient humidity when sugar-coating products. Quality is impaired if the ambient humidity is too high, and products readily stick to one another. During the damp season, the humidity also means that the drying time– and hence also the coating time – is extended. With
dehumidification, you ensure that the same drying time
and quality are applicable all year round.

Package
The packaging process can be improved using dry air as this ensures that products do not become stuck on machinery or wrappings. Boxes and stacking trays become stuck in packaging machines if they are damp.

Sugar
Sugar becomes sticky or even dissolves if the ambient
humidity is too high. When storing sugar loose or in sacks, therefore, it is a good idea to control the ambient humidity on the storage premises. If sugar is stored in silos, these silos can be ventilated with dehumidified air.