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Fat blooming and sugar blooming are two common problems when both manufacturing and storing chocolate. Both kinds of blooming can occur a few hours after production and sometimes during storage if the ambient air is too humid. The relative humidity should not exceed 60 % RH during manufacture and storage.
Using dry air when cooling chocolate products in cooling tunnels prevents condensation forming on products and inside the tunnel. This enhances hygiene levels and products do not become sticky or stick to the conveyor belt.
It is necessary to maintain control over the ambient humidity when sugar-coating products. Quality is impaired if the ambient humidity is too high and products readily stick to one another. During the damp season, the humidity also means that the drying time– and hence, the coating time – is extended. With dehumidification, you ensure that the same drying time and quality are applicable all year round.
The packaging process can be improved using dry air as this ensures that products do not become stuck on machinery or wrappings. Boxes and stacking trays become stuck in packaging machines if they are damp
Sugar becomes sticky or even dissolves if the ambient humidity is too high. When storing sugar loose, or in sacks it is a good idea to control the ambient humidity on the storage premises. If sugar is stored in silos, these silos can be ventilated with dehumidified air.