Make quality candy

To produce high-quality confectionery, precise climate control of the process is critical. Drying, cooling, and coating processes depend on air humidity levels. Munters dehumidification solutions will secure a low and controlled relative humidity level indoors, no matter the weather conditions outdoors.

You would assume that humidity can be managed with heating, but that’s not the case. Heat has no impact on relative humidity. And high temperatures can affect product quality – gels, chocolates and gums can melt. But dehumidification evaporates water from the air, without product sticking. Now that condensation is eliminated drying can take place at low temperatures, which improves product quality and saves energy. In fact, dehumidification can be 50% more energy efficient than heating.

Many candy ingredients are powdered, for example milk, cream, colors, and flavors. Their raw materials can be hygroscopic, which means there is a risk for powder clogging, during storage, and microorganism growth, if silos and storage spaces are not totally dry. By dehumidifying the air, powders can keep their shape and characteristics in silos and in powder-handling production lines.

Humidity control ensures product quality is maintained and can help extend the shelf life of finished products. Dehumidification helps prevent sticking in production and wrapping and packaging, as well as stopping chocolate bloom, enhancing product quality, appearance, and salability.