Diagnosing and controlling humidity issues in chocolate production (2024)

The US premium chocolate industry is growing and is expected to reach $17.65 billion in 2027. Demand is rising but so are the stakes. Higher-quality chocolate requires not only better ingredients but also tighter production lines to consistently yield premium results. So, when a New England Chocolate Manufacturer started noticing excessive moisture loads affecting production in their factory, they recruited a team to solve it quickly.

Controlling excessive humidity is critical to avoiding quality issues like chocolate blooming. Chocolate blooms, specifically sugar bloom happens when humidity starts to dissolve sugar crystals on the surface of the chocolate and leaves behind a white powdery-looking film. The side effect is relatively innocuous but doesn’t meet quality or consumer expectations.

PROBLEM

The New England Chocolate Manufacturer was concerned and struggled to understand why their production area was so humid. Summer months were always a challenge, but the facility house system was not keeping up... so what changed? To find out, they enlisted an Independent Engineering Firm that assessed the spaces and made a recommendation to invest in dehumidification equipment. Together they approached Model Climate, an independent seller of Munters dehumidification and climate control equipment. An investment to purchase new equipment was estimated between $750,000 and $1 million and many months to deliver. That is when Model Climateintroduced them to Polygon who they had been working with for over 20 years at that point.

SOLUTION

The Polygon team worked with all the players to best understand the issues and the information up to that point. They recommended monitoring the spaces before configuring an equipment solution. ExactAire remote monitoring technology was installed in key areas of the production facility to collect 24/7 readings on temperature, humidity, and other parameters. The idea was to develop a picture of what happened where and when.

“The facility mechanical systems were designed to supply conditioned air to all three production areas operating off return air conditions. Because the three rooms had different uses and therefore loads, our ExactAire system helped identify problem areas,” explained David Simkins, Director of Engineering and Technology at Polygon. “We put 2 sensors in each space so the consulting engineers could see changes in facility performance in real-time. With more data captured over a longer period, they would be able to adjust the design conditions appropriately.”

Weeks of continuous ExactAire data was collected and analyzed. The engineers poured over data coming from each space to track and understand moisture loads and sources. This discovery period was important to better understand how the permanent house system was functioning and where the fugitive air might be entering the rooms.

“The data and insights coming from ExactAire was very valuable in giving our Engineers the information they needed to develop real recommendations for controlling the humidity,” said Rich Gedies, Senior Sales Consultant for Model Climate. “We were able to see how conditions were changing in different spaces and when they were changing. This just wouldn’t have been possible with handle-held devices. It really accelerated the discovery process for everyone.”

With historical data, the team had more information to justify and scope a permanent solution. Securing permanent equipment could take many months. So, the team decided to implement a proof-of-concept first. Polygon designed a temporary system capable of mitigating the excessive moisture load providing 7500 cfm of dry air. In the spring of 2022, Polygon installed a desiccant dehumidifier and a pre-cooling AHU with VFD on the factory roof. Our operations technicians worked closely with the Independent Engineers to fine-tune the equipment and water flow. Together, we were able to deliver 74 deg F and 24 gr/lb consistently throughout the humid summer months for 3 seasons.

Diagnosing and controlling humidity issues in chocolate production (1)

The ExactAire monitoring remained installed to continue providing data and visibility on conditions, validate the proof-of-concept for the greater capex investment, and offer alerts and reports for all stakeholders. In June of 2023, the factory required a roof replacement. Fumes were being drawn into the facility posing a threat to employees. Facility managers decided to turn off Polygon equipment for about 1 week accepting that humidity levels would rise. You can see in the data below how conditions changed that week and then regained control once the equipment was brought back online. This short but dramatic result is a testament to the effectiveness of the system.

Diagnosing and controlling humidity issues in chocolate production (2)

RESULTS

Real-time Building Diagnostics -Using a diagnostic tool like ExactAire provides a more comprehensive picture of the problem giving everyone more information and the ability to develop better solutions. It also provided real-time alerts to help the teams keep the solution and building on track.

Affordable Proof-of-Concept -Polygon’s temporary equipment gave the client an economical way to validate the solution and mitigate any possible issues before investing in capex.

Immediate Quality Control -Combining information and temporary equipment improved product quality and production right away avoiding product loss and protecting revenues.

For more information on ExactAire Remote Monitoring, visit www.polygongroup.us/exactaire

Sources

Premium chocolate market size to grow by USD 17.65 billion from 2022 to 2027, Increasing market indulgence to drive growth - Technavio (prnewswire.com)

Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping - PMC (nih.gov)

Here's Why Your Chocolate Turns White (P.S. Don't Throw it Out!) (mypanier.com)

Diagnosing and controlling humidity issues in chocolate production (3)

"We were able to see how conditions were changing in different spaces and when they were changing. This just wouldn’t have been possible with handle-held devices. It really accelerated the discovery process for everyone.”

Rich Gedies, Senior Sales Consultant for Model Climate

Diagnosing and controlling humidity issues in chocolate production (4)

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Diagnosing and controlling humidity issues in chocolate production (2024)

FAQs

What is the humidity control for chocolate? ›

The control of relative humidity is an essential element for the conservation of chocolate creations. In order for the taste and appearance of the pralines to remain intact, this parameter should ideally be kept below 50%.

Does humidity affect chocolate making? ›

Controlling excessive humidity is critical to avoiding quality issues like chocolate blooming. Chocolate blooms, specifically sugar bloom happens when humidity starts to dissolve sugar crystals on the surface of the chocolate and leaves behind a white powdery-looking film.

What does moisture do to chocolate? ›

Without proper storage and the right humidity levels, chocolate soon lose its shine and can either sugar bloom or fat bloom, both conditions which are caused by moisture. In sugar bloom, condensation causes the sugar to absorb the moisture and dissolve.

How do you control humidity? ›

Use dehumidifiers and air conditioners, especially in hot, humid climates, to reduce moisture in the air, but be sure that the appliances themselves don't become sources of biological pollutants. Raise the temperature of cold surfaces where moisture condenses. Use insulation or storm windows.

What is the best setting for humidity control? ›

According to the Environmental Protection Agency, the best indoor relative humidity falls between 30% and 50%, and it should never exceed 60%. Other studies suggest 40% to 60% is a better range. Regardless, 60% seems to be the agreed-upon threshold for indoor humidity. A humidistat.

How do you remove moisture from chocolate? ›

One way is to either keep the AC on in the room for at least 15–20 minutes or till the temperature drops to close to 23°C before taking out the chocolate. The simpler way is to store the chocolate in an airtight container and take the container out and let it come back to room temperature before opening the container.

Can you make fudge in high humidity? ›

High humidity alters the cooking properties of sugar. Fudge can take three times as long to set up, if at all. Sugary meringue absorbs humidity. Left uncovered on a humid day, it can turn to mush.

What is the best room temperature for making chocolate? ›

Working Room

When tempering and setting tempered chocolate, the ideal workroom conditions are: Room temp: 68-72°F. Room humidity should not exceed 50%.

What is the ideal humidity for chocolate storage? ›

Chocolate will keep for up to a year at a temperature of 18°C to 20°C (64°F to 68°F) with a relative humidity level of 60%. These are the ideal storage conditions. It is not always possible in bakeries to meet the ideal, but in general, room temperature is all right.

What happens to chocolate when it's exposed to heat and humidity? ›

High temperatures, paired with high humidity, cause the sugar in the chocolate to dissolve. As the moisture evaporates, the sugar re-crystalizes, giving the chocolate a dusty appearance and off texture.

What is the humidity for cacao? ›

Cacao is best adapted to 75-86% relative humidity at 09.0 hours, and 51-72% at 15.0 hours, above this humidity level the risk of diseases is increased. Young seedlings have a shade requirement for optimal growth, but for the mature crop optimal yield can only be obtained under full sunlight.

What is the humidity for tempering chocolate? ›

Yes, air conditioning and humidity control will be vital for your commercial operation. The ideal kitchen or production space temperature for working with chocolate is 64 -70°F (18 - 21°C) and 50 - 65% humidity.

What is the best humidity for candy making? ›

That's part of why candy making is so prevalent in winter; the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air.

What is the humidity control for food? ›

Depending on the product, the relative humidity required can vary between 60 and 75%: higher values can lead to mould, while lower values may cause a decrease in weight, hardening of the pulp and non-uniformity of the product as a whole.

References

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