Correct humidity contributes to a better end product with less wastage and failure in many production processes in the food industry. What is correct varies by application.
For example: when baking bread you start with a high humidity during the fermentation of the dough, this stimulates the activation process of the yeast dough and prevents skin formation. During baking, the humidity of the oven affects the consistency of the baking and prevents a crust from bursting too quickly. By briefly increasing the humidity during the last few minutes of baking, the bread will become nice and crispy and it will get its shiny surface. In the production of biscuits, such as waffles, a correct humidity (>75%rH) ensures that the waffles rise well without drying out.
It is also more pleasant for the staff to work, because with the correct humidification of the production area, where all raw materials are placed in the mixing container, the flour dust precipitates and does not get into the air. As a result, it does not float around in the air and the bakers suffer less from irritated airways and eyes or a baker's allergy. Also (electrical) equipment is less likely to be damaged.
Other applications include: mushroom cultivation, cheese ripening and production, meat processing, sausage production and fish processing.