Humidity

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Excessive humidity is always to be avoided in the storage of confections. In addition to causing the crystallization of amorphous candies, a very humid storage environment can cause crystalline confections to absorb moisture, which raises their Aw and makes them likely to develop mold during further storage. Chocolate exposed to high humidity will form sugar bloom.

The ideal humidity for storing uncoated confections is precisely at their ERH, at a temperature above the dew point for that level of humidity. These precise conditions can be achieved by proper use of packaging. (See Packaging and Display.) Centers coated with chocolate should be stored at as low a humidity level as possible, one that reflects the low ERH of the chocolate coating.