Bakers use sugar icing for many bakery goods. However, sugar is extremely hygroscopic and therefore absorbs moisture very readily.
At relative humidity levels above 55% the sugar sticks together, clogging up conveyors, hoppers and other equipment, and causing lumps to form in the finished icing product.
The commercial implications can be considerable, with many tonnes an hour of sugar passing through the plant, the cost of wastage can soon mount up if product has to be rejected. Cleaning down clogged-up equipment is expensive interrupts the production schedule.
Munters desiccant dehumidifiers deliver dry air to the conveyor systems and into the silo area where the sugar is stored. This is sufficient to maintain a satisfactory RH level and ensure free-flow of powdered product, resulting in no caking or lumping of the icing.
Segments within Food & beverage
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Areas of expertise
- Weighing, Mixing, Blending
- Storage Below 0°C / 30°F
- Storage Above 0°C / 30°F
- R&D Labs and Clean Rooms
- Product Freezing
- Product Coating
- Product Drying
- Powder Conveying
- Inlet Air Treatment
- Human Comfort
- Climate Control
- Energy-Saving Ventilation
- Evaporative Cooling
- Factory Cooling
- Gas Cooling