We are making flavored powder seasoning from some time.
The product stays fine through out winter / dry season but starts caking during summer / humid season.
To counter it we have installed HVAC system that maintains 50-55%RH in production area. The raw material warehouse still remain exposed to high humidity.
We also use 2% Silicone dioxide. The moisture percentage is around 3% in end product but still it becomes hard.
I think It might due to icing sugar as we use around 25-30% icing sugar and don't grind it in our facility, we purchase it in powder form.
Usually it does caking in raw material warehouse within 2-3 Days. The MC in fresh Icing sugar is 0.15% and stored icing sugar is around 0.4%.
Can anyone in this regard, what can be the source of caking in my final product.
Ufuk Ayyıldız reply
postedHi,
What is your pack material?
And did you check product moisture after 3 days, after it clumped?
Also you should check your warehouse moisture.
Food R&D Emeritus reply
postedTry blending 3% cornstarch in your icing sugar to servr as separating agent before using it in the seasoning mixes.