Stop chocolate from blooming

Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate – fat bloom, caused by changes in the fat crystals in the chocolate and sugar bloom, due to crystals formed by the action of moisture on the sugar. To prevent this happening the chocolate needs to be manufactured and stored in a dry, temperature controlled environment, as once the chocolate is spoiled it can no longer be restored to its original condition.

Calorex can offer a number of dehumidification solutions for drying and storage. Our DehuTech desiccant dehumidifiers help to maintain the crucial humidity levels throughout the production process and are ideal for low temperature and low humidity operation while our DH refrigerant dehumidifiers are self-contained with fully automatic operation providing piece of mind your space is being controlled to your needs.

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Tangerine Confectionery

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Dantherm Group

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Dantherm Group UK

Marcus Bailey

Direct: +44 (0)1621 878 539
Mobile: +44 (0)7834 180 838

General Enquiries

+44 (0)1621 856 611

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