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Confectionery Production: Solving Humidity Challenges
Maintaining optimal humidity levels is essential for the production, packaging, and storage of confectionery products. Excess moisture can cause condensation, sticking, clumping, mould growth, and equipment failures, leading to quality deterioration and production inefficiencies. Desiccant dehumidifiers provide an effective solution by removing excess moisture, ensuring consistent product quality, extended shelf life, and smooth production processes.
The Impact of Uncontrolled Humidity in Confectionery Production
Without proper humidity control, moisture can cause:
- Condensation on cooling rollers and tunnels – affecting product consistency
- Sticking of packaging materials – leading to poor sealing and presentation
- Mould and bacteria growth – compromising hygiene and food safety
- Clumping of ingredients – including sugar, cocoa powder, dry cream, and flour
- Emergency production stoppages – due to moisture buildup and blockages
- Failures in electrical systems – increasing downtime and repair costs
- Structural deterioration – affecting the longevity of production facilities
The most effective way to eliminate these issues is through desiccant dehumidification, which maintains precise humidity levels at every stage of confectionery production and storage.
Where Humidity Control Is Critical in Confectionery Processing
Excess moisture affects different types of confectionery at various production stages:
- Glazing – prevents moisture-related chocolate bloom
- Cooling – ensures smooth and consistent product setting
- Pre-packing – prevents sticky, damaged packaging
- Storage – preserves texture and freshness
- Conditioning – controls moisture for crispy, non-sticky textures
- Drying – ensures even baking and product stability
- Pre-packing – prevents clumping and packaging adhesion
Maintaining proper air drying and airflow conditions in these areas is essential for high-quality, long-lasting confectionery products.
Why Choose Desiccant Dehumidifiers for Confectionery Production?
Desiccant dehumidifiers from Desiccant Technologies Group are designed to provide precise humidity control for sensitive confectionery environments. Our systems offer:
- High drying efficiency with low energy consumption
- Reliable operation in low temperatures
- Compact, lightweight design for easy installation
- Fully automated humidity control for seamless operation
- Corrosion-resistant casing (stainless steel or Aluzinc) for durability
- Compliance with all EU Directives and quality standards
Storage Requirements
Desiccant rotor technology ensures consistent air drying in production and storage facilities, maintaining optimal relative humidity levels and proper airflow conditions for efficient operation and product preservation.
| Stages of production / storage | The relative humidity, RH, % | Temperature conditions, °C |
|---|---|---|
| Glazing (drying) | up to 75% | up to 18°C |
| Cooling (in cooling tunnels) | up to 45% | 8–10°C |
| Cooling (with rollers) | up to 40% | 10°C |
| Conditioning / Drying: Pastry | 25–35% | 28°C |
| Conditioning / Drying: Marshmallow, marmalade, chewing gum | up to 60% | 35–40°C |
| Pre-packing / packaging: Pastry | 40% | 28°C |
| Pre-packing / packaging: Chocolate | 40–50% | 18–20°C |
| Pre-packing / packaging: Other confectionery | 30–40% | 21–24°C |
| Storage of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.) | 45–55% | 20–22°C |
| Storage of finished products: Chocolate | up to 60% | 18°C |
| Storage of finished products: Pastry | 50–60% | 28°C |
| Storage of finished products: Candies | 70–75% | 18°C |
Our industrial dehumidifiers can effectively regulate humidity at any temperature, ensuring that the ideal microclimate is maintained at every stage of the sausage production process.
Benefits of Installing DT Group Dehumidifiers
By using Desiccant Technologies Group dehumidifiers in confectionery production and storage, manufacturers can:
- Prevent condensation on production equipment and cooling tunnels
- Reduce product waste by preventing sticking and moisture absorption
- Eliminate clumping of ingredients during pneumatic transportation
- Improve packaging efficiency by reducing adhesion issues
- Prevent mould and bacteria growth for improved hygiene
- Reduce downtime caused by moisture-related equipment failures
- Optimise energy use through controlled moisture levels
With decades of experience in industrial dehumidification, Desiccant Technologies Group delivers high-tech, efficient, and reliable solutions for the confectionery industry, ensuring product quality, and compliance.