Quality and Productivity in Confectionery Production
By Munters
Confectionery products include sensitive products, hard candies, biscuits, chocolates, jellied items, sugar-coated drops or tablets, sugar and popcorn. These items often lost quality and shelf-life when they come into contact with air humidity that is too high.
They can stick together, become mouldy and break apart. Machines and pipes can become clogged and production, transport and storage are impeded - a cost and time-intensive situation that can be avoided.
One of the most effective ways to protect raw materials and products during production, storage and transport is to control environmental conditions.