Optimum air humidity ensures quality and freshness in food production as it encourages the ripening process of certain foodstuffs. Additionally, food is protected from drying out and shrinking in weight. Here are selected examples ...
Baked goods
The best results in commercially baked goods are achieved by using different humidity levels at all stages of the baking process. High humidity levels during the fermentation of dough-based products prevents skin formation and encourages the activation process of yeast dough. During baking the humidity of the oven influences the consistency of the baking, whereas briefly increasing the humidity in the final few minutes of baking ensures a crispy, shiny surface on bread and rolls.
Cheese dairy
The aroma and flavour of cheese during the maturation period will only develop properly at a temperature of 2-15°C and a relative air humidity of 75-95%.
Fruit and vegetable storage
Fruit and vegetables have a natural moisture content. When stored in cold temperatures without a controlled humidity, fruit and vegetables might lose their moisture, resulting in the deterioration of external features such as appearance, weight and freshness. With controlled humidification, fruit and vegetables can stay fresher for longer and storage times can be prolonged without loss of weight.
