The use of dry air during the manufacture of chocolate enables a reduction in production time by preventing condensation forming on the chilled product or the moulding equipment.
Sugar bloom and chocolate butter occurs when chocolate is exposed to high humidity during manufacture or stored in damp conditions. It can be easily avoided by following correct production and storage procedures – which invariably includes humidity control.
Packaging processes can also be improved since the dry air prevents the products from sticking to the machines and wrapping materials./p>
Control of the humidity is imperative when candy is coated. A high moisture content in the drying air causes stickiness as well as a pan-coating.