Dehumidification in Confectionery Production

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Benefits

Dehumidification is key in confectionery production. Moisture makes sugar sticky, so dry air keeps products workable, speeds drying, and ensures reliable packaging.

Prevents stickiness

Avoids products sticking together or to packaging during processing

Reduces clumping

Prevents raw materials like sugar or powder from clumping during storage

Improves shelf life

Reduces moisture-related spoilage and extends product durability

Dehumidification in confectionery production

Top of page Benefits Use cases FAQs

Hygroscopic ingredients

In the processing of hygroscopic substances, continuous dehumidification is essential to maintain product quality. Materials like starch, flour, and sugar can absorb moisture, leading to clumping, chemical changes, and loss of usability. Effective dehumidification prevents these issues and ensures consistent production.

Avoiding ice formation

In industrial settings, consistent air dryness is crucial—for example, in chocolate production where shaping bars demands very low relative humidity. Adsorption dryers meet these strict requirements, ensuring equipment reliability even below zero. Modern systems also offer significant energy and cost savings for large-scale operations.

Gelatine drying

Effective air drying is essential in food and luxury goods production, such as baked goods, bouillon cubes, chocolate, and gelatine products. High or fluctuating humidity can disrupt processing and storage, while dehumidifiers help prevent sticking and ensure a smooth, continuous production flow.

Use cases

Prevent evaporative losses

Organic materials have an internal moisture content and will lose moisture to the atmosphere when exposed to air with a low humidity. Humidifiers are used to create an environment with perfect balance between the material’s internal moisture content and the air’s relative humidity.

Prevent condensation and mould

By combining a professional ventilation system with the Condair DA adsorption dryer, it is possible to achieve optimal results in preventing condensation and mould.

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Projects and references

HumidificaciÃ³n Ferrero

Nestlé EspaÃ±a S.A.

Kayseri Sugar Factory

Kayseri Sugar is a factory in a coordination with the farmers from the beet cultivation stage to the harvest stage with the 3 big factories, RD projects, nature, good agriculture and quality production-based sustainability policies, the value giving to farmers and human resources, understanding of water and energy-saving, zero waste target, healthy and safe food production, social responsibility, awareness and innovative practices.

Mondelez Int.

Halo Foods

Established by Peter Saunders in 1976 in Aberaeron, Wales, Halo Foods originated as a honey farm. The company now manufactures a range of cereal, nut, and confectionary bars, including its inaugural brand, Skinny Bars.The Skinny Bars range includes a selection of low-calorie cereal and and nougat based treats and is available in major grocery, discount and retail stores across the UK and Ireland.Condair DA desiccant dehumidifiers are helping maintain the ideal humidity for production and storage at Halo Foods.

Downloads

Application brochure

Food manufacturing humidification en uk document · 2,1 MB

Frequently asked questions

How does low humidity improve confectionary production?

What are the benefits of continuous dehumidification in the confectionary production chain?

Why is dehumidification important in confectionery production?

Get free expert advice

If you want to explore your options for humidity control, Condair's expert sales engineers will visit your site, review your project and talk you through their recommendations.

Alternatively, if you would prefer a call or online meeting, our team are always happy to discuss possible solutions and offer free technical advice.

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