Moisture control in manufacturing and packaging confectionery
clicks:284 update:2011/7/20
The confectionery industry is one of the major players in the food processing business. Confectionery includes items that are rich in sugar i.e. chocolates, candies, lollies, toffees and some varieties of snack foods as well. While the Indian confectionery industry has picked up pace in the last couple of years, it still has many challenges to tackle, moisture amongst many others. Moisture is a major hindrance during processing, packaging and storage, leading to decreased shelf life, change in texture, mould formation, loss of crunch and so on.
Uncontrolled humidity / moisture during the manufacturing and coating process of confectionery (chocolates, candies sweet snacks) typically causes -
Change in the structure / dimension of the film core interface
Grainy and irregular coating
Increase in residual moisture content and improper adhesion i.e. degradation of coating quality presence of moisture
Sugar bloom and change in flavour
Moisture problems
Chocolates!! The very mention of the word sets the taste buds tingling of young and old alike. It builds bridges, breaks the ice and well one can get poetic or downright hungry at the mention of chocolates. Behind the scene, the manufacturing process of chocolates and candies right from the point when cocoa is bought in, to the packing and shipping out stage demands stringent humidity and temperature control.
Moisture spoils the chocolates. When it is tempered, moisture or steam usually gets into it. And chocolate once spoiled by moisture cannot be restored to its original condition. Hence the importance of keeping chocolates free from dampness during manufacturing process. The various stages in chocolate manufacturing where humidity control is a must are mainly chocolate coating areas, packing rooms and storage areas.
