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!

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.