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.
Retains the softness and texture of baked goods.
Maintains a uniform and appealing crust.
Prevents excessive dehydration, maintaining product consistency.
Keeps baked products fresher for longer.
Ensures hygienic cooling before packaging
65–75% RH – Prevents drying and ensures softness.
70–80% RH – Maintains moisture content and texture.
50–60% RH – Prevents over-hydration while maintaining crispness.
Contact Ravi Engineering today for a customized humidification solution for your bakery cooling tunnels
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