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Better, Faster, Longer-Lasting Quality and Productivity in Confectionery

Confectionery products such as hard candies, biscuits, chocolates, jellied items, sugar-coated drops or tablets, sugar and popcorn are sensitive products that often lose quality and shelf life when they come into contact with air humidity that is too high.

They can stick together, become mouldy and break apart. Machines and pipes become clogged and production, transport and storage are impeded. This is a cost and time-intensive situation that can be avoided.

Munters' dehumidification technique is one of the most effective ways to protect raw materials and products during production, storage and transport.

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