Humidification for Bakery Cooling Tunnels

Enhancing Product Quality & Shelf Life with Optimal Humidity Control

In industrial bakeries, cooling tunnels play a crucial role in stabilizing baked goods before packaging. However, improper humidity levels during cooling can cause moisture loss, surface cracking, and texture degradation, leading to product defects and reduced shelf life.
At Ravi Engineering, we provide precise humidification solutions to maintain optimal moisture levels in bakery cooling tunnels, ensuring consistent texture, freshness, and overall product quality.

Why is Humidification Essential in Cooling Tunnels?

Prevents Excessive Moisture Loss

Retains the softness and texture of baked goods.

Reduces Surface Cracking & Hardening

Maintains a uniform and appealing crust.

Minimizes Weight Loss

Prevents excessive dehydration, maintaining product consistency.

Enhances Shelf Life

Keeps baked products fresher for longer.

Prevents Static Build-Up & Contamination

Ensures hygienic cooling before packaging

Ideal Humidity Levels for Bakery Cooling Tunnels

Bread & Buns

65–75% RH – Prevents drying and ensures softness.

Cakes & Pastries

70–80% RH – Maintains moisture content and texture.

Cookies & Crackers

50–60% RH – Prevents over-hydration while maintaining crispness.

Benefits of Ravi Engineering’s Humidification Solutions

Optimized for Industrial Bakeries – Designed for continuous high-speed cooling tunnels.
Precise Humidity Control – Maintains ideal RH levels for different bakery products.
Energy-Efficient & Cost-Effective – Reduces product waste and production costs.
Hygienic & Low Maintenance – Meets food industry hygiene standards.ion.

Ensure Perfect Cooling & Freshness for Your Baked Goods!

Contact Ravi Engineering today for a customized humidification solution for your bakery cooling tunnels