Humidity of maamoul processing area

Dear All,

We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in these mammoul products are wheat flour, vegetable ghee, and dates paste. Can anyone help? We are in the final stages of developing our new mammoul products.
What should we take into account while determining the appropriate humidity level for this area?
what is the ideal humidity range for this location?

What problems have you encounter that makes you worry much about humidity.?
FYI…Acceptable humidity range in the bakery production area is 40 to 60%.In the cooling area preferably less than minimize condensation.
Its higher in dough fermentation and proofing room 75 to 85% .

Thanks for your reply.