Humidity Control - Pastry Case

Decorating By Moppie Updated 20 Jun 2010 , 8:06am by jqorso

Moppie Posted 19 Jun 2010 , 12:12am
post #1 of 2

Good evening everyone!

I recently started an internship at a bakery, and we're having issues with our pastry case humidity levels. The owners don't want to spend the money to get a brand new case, so I'm wondering if there are any suggestions out there for pulling some of the overall moisture out of the air.

I was thinking a container of silica gel on the bottom shelf in the corner, away from the food. I also looked at the Damp-Rid product which looks to contain just salt.

Does anyone have any suggestions/ideas/tried & true methods? It's a bummer having to redo our pastries all the time because of the humidity.

Thanks in advance!

1 reply
jqorso Posted 20 Jun 2010 , 8:06am
post #2 of 2

How big is the case? Also, how often are you opening and closing it to put in or take out pastries? Silica gel might work, but you may need a large quantity of it. Also, I would get the reusable kind that you just dry back out in the oven.

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