What is the ideal humidity for confectionery work?

The ideal humidity for confectionery work is low humidity to prevent sugar absorption. When the humidity is high, sugar has a tendency to absorb moisture from the air, leading to undesirable effects such as stickiness, clumping, and a compromised texture of the confections. Low humidity conditions help maintain the integrity of sugar-based products, ensuring that they remain dry and easy to handle while preserving their intended quality and final appearance.

In confectionery production, particularly with chocolate and sugar candies, managing moisture levels is crucial for achieving the desired final product. Lower humidity helps to produce cleaner finishes, reduces the risk of sugar crystallization in products like fudges and creams, and ensures that formed confections retain their characteristic snap and texture without becoming too soft or gooey. This control over moisture is critical not only for the quality of the candies but also for the efficiency of the production process.