ACADEMY SERIES · EPISODE 36Food
Why Do Biscuits Go Soft After Packing?
If a biscuit leaves the oven crisp but comes out of the pack soft, the cause is often the air between the two. We cover the cooling tunnel, dew point condensation and humidity control in the packing area.
Published: 9 November 2026Narration: Turkish and English2:13
In this video
- Flour and sugar take up moisture; the product passes through a cooling tunnel before packing.
- With humid air in the tunnel the biscuit softens before it is even packed.
- If the product surface is below the packing area dew point, condensation forms on it.
- This moisture gets packed and shelf life shortens.
- The answer is to control humidity in the tunnel and packing area and keep the dew point below the product surface.
More from this series
Academy Series · Ep. 1
Moisture Load Calculation
Psychrometrics & Sizing · 4 October 2026
Academy Series · Ep. 2
Relative Humidity and Health
Health & Indoor Climate · 3 October 2026
Academy Series · Ep. 3
Dehumidification Technologies
Technology Selection · 4 October 2026
Academy Series · Ep. 4
Dehumidifier Selection
Equipment Selection · 4 October 2026
Academy Series · Ep. 5
How to Calculate Humidification Load
Humidification Load · 5 October 2026
Academy Series · Ep. 6
Humidity Control in Swimming Pools
Pool Humidity Control · 5 October 2026








