Dehumidification in Confectionery Production

Find your Condair Expert

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 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.

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?

We use cookies to improve your experience. By continuing to use this site, you agree to our use of cookies.

Dehumidification for confectionery

Maintaining ideal conditions in confectionery production requires precise control of temperature and humidity. Fluctuations can affect quality and process stability.