Effects of Uncontrolled Humidity
The generally followed practice is to store the chocolates and candies in air-conditioned storehouses. The duration between manufacturing process and consumption can vary between one week to a year. Thus, it is extremely important to maintain chocolate quality during this time.
However, in spite of storing chocolates in air-conditioned space hotels, airlines, and supermarkets regularly lose large quantities due to deterioration in quality. The main cause for this loss and damage is humidity, which air-conditioning cannot often control effectively. Chocolates also give up moisture on storage.
Chocolates should be stored at 35±5% RH at 25°C (77°F) for it to retain its original flavour and aroma.
Ideally, a dehumidifying system in conjunction with air-conditioning system should be installed to provide the optimum condition for safe storage of chocolates and avoid spoilage.
Chocolates not only need to be stored in cool, dry spaces but also need humidity control during processing, coating and packaging. Bry-Air Dehumidifiers have helped many chocolate manufacturers to maintain optimum required humidity conditions in production, packaging, and storage.
