Confectionery Industry

Humidity Control in Confectionery Manufacturing
 “Protecting the texture, taste, and integrity of every piece.”

Confectionery Industry

Why Moisture Control Matters in the Food Industry

Chocolate and sugar-based goods are highly sensitive. Even small RH changes cause blooming, crystallization, or stickiness. Without dehumidification, packaging fails and batches are rejected.

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Benefit

Benefits of Rehoboth Systems

Consistent Quality
Prevents texture and appearance issues.
Packaging Support
Avoids sealing failures.
Reduced Downtime
Minimizes condensation.
Efficient Production
Keeps raw materials free-flowing.
Cleaner Air
Reduces microbial contamination.
Cost Savings
Fewer rejections and better uptime.

Recommended Products for Confectionery Applications

DRY-O-MENT (100–10,000 CMH)

For manufacturing floors and cleanrooms.

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Compact Series (C70–C250)

Ideal for R&D and packaging labs.

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AHU cum Dehumidifier

For integrated air handling across pharma facilities.

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