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Chocolate and Candies
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Chocolate and Candies

In chocolate and candies production plants we make systems for:

  • Production and packing area air-conditioning 18o - 20oC, 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.

Recommendations for Confectionary Products Storage Conditions

 

Storage Conditions

Product

Storage Temperature oC

Relative Humidity %

Storage Life

Milk chocolate

-20 / +18

40 %

6 - 12 months

Hard candies & Brittles

-20 / +18

40 %

1.5 - 6 months

Gumdrops

-20 / +18

65 %

2.5 - 12 months

Marshmallows

-20 / +18

65 %

2 - 9 months

Cocoa

0 / +4

50 / 70 %

1 year plus

Coffee green

1.5 / +18

80 / 85 %

2 - 4 months

Honey

10

 

1 year plus

Nuts

0 / 10

65 / 75 %

several months

Recommendations for Process Air design conditions

 

Process Conditions

Department

Storage Temperature oC

Relative Humidity %

Enrober room

27 / 29

25 / 30 %

Cooling tunnel

2 / 7

70 / 85 %

Chocolate packing room

18

50 %

Chocolate final product storage

18

50 %

Gum drying

52 / 66

15 / 25 %

Gum final product storage

10 / 18

65 %

Hard candy cooling tunnel supply air

21 / 24

35 / 40

Hard candy packing

21 / 24

35 / 40

Hard candy storage

10 / 21

40

The above tables contain information from ASHRAE Refrigeration Handbook 2010




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