ACADEMY SERIES · EPISODE 13Food · Confectionery
Humidity Control in Chocolate Panning
Behind a glossy, smooth chocolate dragee lies a coating process of several hours, and one of the key factors in its success is the moisture in the air sent into the pan. For chocolate coating, the typical target is 10–12 °C and 40–50% relative humidity, with a dew point between −3 and +2 °C. This episode covers the coating stages, the difference between sugar bloom and fat bloom, the condensation risk in the hall the product enters, the summer and winter moisture load, and the choice of energy source for silica gel rotor dehumidification.
Published: 6 October 2026Narration: Turkish and English6:10
In this video
- Dragee panning has three stages, pre-coating, chocolate coating and polishing; the typical target for chocolate coating is 10–12 °C and 40–50% RH.
- The dew point of this air lies between −3 and +2 °C; the common target of about −2 °C means only 3.3 grams of water vapour per kilogram of dry air.
- Sugar bloom is caused by moisture and forms when the product surface is below the dew point of the air; fat bloom comes from temperature swings, poor crystallisation and oil migration.
- Since the practical lower limit of condensing units is a +5 °C dew point, a near-zero target needs a silica gel rotor, sized for the year's peak moisture load plus a 15–25% margin.
- Reactivation makes up 60–75% of a rotor unit's operating cost; steam or gas reactivation typically cuts it by 40–60% compared with electric.
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