Chocolate and Candies

In chocolate and candies production plants we make systems for:

• Production and packing area air-conditioning 18^o - 20^oC, with relative humidity control

• Cooling tunnels and enrobing machines refrigeration supply

• Tempering machines chilled water supply

• Production area ventilation

• Cold Rooms for ingredients of final products storage

Air conditioning and refrigeration are essential for successful chocolate and candies manufacturing. Proper conditions increase production volume, lower production costs and improve product quality.

Importance of Relative Humidity:

The most important issues in chocolates and candies manufacturing and handling is relative humidity.

Relative humidity requirements depend on the moisture content of the product

If relative humidity is out of the required values products become sticky and moldy, lose their original shape and texture or may acquire unpleasant spots in the surface. 

Importance of Temperature:

Temperature must not exceed product melting point (especially for chocolates) otherwise the product is ruined (texture, shape and taste degrade significantly)

Low temperature is beneficial for the product because it extends its storage life, but if this is not a requirement low temperature is no critical. Low temperature arises problems of moisture condensation on the product with unpleasant surface spots if it is transferred to a warmer place and its packaging is not tight sealed. For these reasons careful considerations about temperatures handling is necessary.