Moisture Control for Chocolates and Candies

Humidity control for confectionery manufacturing is crucial. Uncontrolled humidity can ruin the texture of chocolates, hard candies, and other confectionery items. It makes them sticky and visually unappealing.

The main ingredient of confectioneries is sugar, which is hygroscopic in nature and quickly absorbs moisture from the surrounding environment. Additionally, when humidity is high, confectionery products regain moisture, becoming stickier and more prone to mould formation. A similar process occurs with biscuits, which absorb moisture from the air and lose their crispness.

Some Common Problems During Confectionery Manufacturing

Disfiguration
Uneven coating
Sugar bloom
Sticks to wrapper
Breakage and sogginess
Change in flavour

Application Areas

Caramel manufacturing
Coating and processing
Pnuematic conveying
Packaging
Storage and transportation

Some Common Problem Areas

Chocolates: The common problem in chocolate manufacturing is blooming. During the packaging process, chocolates absorb moisture from the surrounding air, causing fat and sugar crystals to rise to the surface. Moisture makes the chocolate sticky, and the wrapper sticks to it.

Biscuits: Moisture also affects biscuits. Crispness is lost and they become soggy. After baking, biscuits need to be cooled before packaging. For cooling, they are kept in hot rooms with temperatures around 40-50°C. During this stage, they tend to regain moisture. The moisture level in the ‘Hot Room’ therefore needs to be controlled so that biscuits do not absorb moisture from their surroundings.

Candies: The two basic ingredients in candy are sucrose and corn syrup, which are highly hygroscopic. Moisture makes the candy sticky, runny or mouldy. The sticky candies clog high-speed packaging and processing machinery, slowing the process and causing hygiene issues. Moisture can slow down the coating process as it tarnishes its taste and glossy appearance.

Additionally, the storage life of candies is affected by humid conditions. A candy is usually stored between the time of manufacture and consumption for between one week to a year. Candies can become stale and sticky if not stored properly during this period.

The Bry-Air Solution

For the production, packaging, and storage of all confectionery items, stringent conditions of air, temperature, and humidity are required. Dehumidifiers for confectionery help maintain optimum humidity levels in confectionery manufacturing. The Bry-Air desiccant dehumidifiers maintain optimum confectionery manufacturing humidity. In spite of ambient conditions, they can maintain RH at 1% or lower, thereby improving the quality of confectionery items.

Frequently Asked Questions

Why is humidity control important for confectionery manufacturing?

Humidity control for confectionery manufacturing helps prevent moisture absorption, stickiness, mould growth, chocolate blooming, and loss of texture. Bry-Air dehumidifiers can maintain RH at 1% or lower regardless of ambient conditions, helping protect product quality during production, packaging, and storage.

How does moisture affect chocolates and candies?

Excess moisture can make chocolates and candies sticky, affect their appearance and texture, and contribute to mould growth. Effective moisture control for chocolates and candies helps maintain product quality and improve shelf life.

How do dehumidifiers help in confectionery manufacturing?

Dehumidifiers for confectionery help remove excess moisture from the air and maintain controlled relative humidity. This helps minimise moisture-related issues during confectionery production, cooling, packaging, and storage.

How does humidity affect caramel manufacturing?

Caramel manufacturing is one of the key application areas for confectionery humidity control, alongside coating and processing, packaging, and storage and transportation. As with other confectionery products, uncontrolled humidity can affect texture and processing consistency, making caramel manufacturing humidity an important factor to manage.

Can dehumidifiers prevent chocolate blooming?

Yes. Dehumidifiers for confectionery can help control moisture in production and packaging areas. By reducing excess moisture exposure, they can help minimise conditions that contribute to chocolate blooming and surface-quality issues.

How does confectionery manufacturing humidity affect candy packaging?

High humidity can make candies sticky, causing them to adhere to packaging materials and interfere with high-speed packaging machinery. Controlled confectionery manufacturing humidity helps reduce moisture-related packaging problems.

How does moisture control improve the shelf life of confectionery products?

Candies are typically stored between one week and one year between manufacture and consumption, and can become stale or sticky without proper humidity control. Effective moisture control for chocolates and candies helps prevent excess moisture absorption during production, packaging, and storage, preserving texture, appearance, and quality over the full storage period.

Our Airgineers Can Help You Select The Right Product!

Humidity Control for Confectionery Manufacturing

Some Common Problems During Confectionery Manufacturing

Application Areas

Some Common Problem Areas

The Bry-Air Solution

Frequently Asked Questions

Other Applications

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