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!
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