Humidity control at the production of confectionery
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 in the areas of
The quality of pastry: cookies, ginger-bread cookies, waffles, cakes, sponge-cakes, etc. – deteriorates in the presence of moisture in the areas of
Technologically, in these areas it is necessary to dry air to ensure high quality of the finished product.
Formation of condensed moisture on the surface of production equipment (cooling rollers and tunnels) and at production facilities.
Adhesion of the packaging material to the product.
Development of mildew and bacteria on products, at production and storage facilities.
Clumping and sticking together of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.) during pneumatic transportation.
Emergency stops of production lines.
Failures of electronic and electrical systems.
Quicker deterioration of bearing constructions of buildings.
The best solution to these problems is to remove excessive moisture by dessicant method during production and storage of confectionery.
This problem is solved by desiccant dehumidifiers of Desiccant Technologies Group, which is confirmed by their successful usage in the production of confectionery.
Formation of condensed moisture on the surface of production equipment (cooling rollers and tunnels) and at production facilities.
Adhesion of the packaging material to the product.
Development of mildew and bacteria on products, at production and storage facilities.
Clumping and sticking together of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.) during pneumatic transportation.
Emergency stops of production lines.
Failures of electronic and electrical systems.
Quicker deterioration of bearing constructions of buildings.
Desiccant Technologies Group, European manufacturer of high-tech industrial desiccant dehumidifiers well-accounted for in many industries, produces the most advanced equipment for the effective control of air humidity during production and storage of confectionery.
Glazing (drying)
up to 75%
up to 18°С
Cooling (in cooling tunnels)
up to 45%
8-10°С
Cooling (with rollers)
up to 40%
10°С
Conditioning / Drying:
Pastry
25-35%
28°С
Marshmallow, marmalade, chewing gum
up to 60%
35-40°С
Pre-packing / packaging:
Pastry;
40%
28°С
Chocolate;
40-50%
18 – 20°С
Other confectionery
30-40%
21 – 24°С
Storage of hygroscopic products (sugar, cocoa powder, dry cream (in powder), flour, etc.).
45-55%
20-22°С
Storage of finished products
Chocolate
up to 60%
18°С
Pastry
50-60%
28°С
Candies
70-75%
18°С
Desiccant dehumidifiers of Desiccant Technologies Group will effectively control the preset humidity mode at any temperatures.
The air which should be dehumidified (process air) goes through the desiccant rotor. Water molecules are adsorbed in a special silicagel rotor. Desiccant rotor is regenerated by the second air stream preheated to 90-140 °C. Moisture is removed from the premises in the form of warm moist air.