Conditioning Room Temperature for storing molasses, glucose and icing

Hi, I am wondering what temperature requirements are set in place for a conditioning room which is also used for proofing.

Things stored in the conditioning room is molasses, glucose and often icing.

Any help would be much appreciated.

Thanks

Hi HACCPCOR

All the material you have mentioned are  expected to absorb moisture rapidly.and if in liquid form will become solid as well.

I have worked in a company which stored chocolate in the temperature control room just to ensure freshness and longer shelf life. The condition room was operated at 12 -15 ⁰C. This will keep these ingredient in a free flow state so these can be use in processing easily. it will also not accelerate browning of glucose and o icing.

Having said that I have not use the condition room for any of the ingredients you have mentioned. 

Kind regards

Dr Humaid Khan

Managing Director 

Halal International Services

Beverly Hills Australia 

I would say the humidity is more important for the icing sugar as that will absorb moisture from the air and clump.  Do you mean glucose syrup or glucose (i.e. dextrose)?  If you mean syrup and also this would apply to molasses, you may need a warmer temperature to enable effective flow in any pipe work so overall, warm (c. 25oC) and very dry may be your best option but it depends on what you're using it for and how you're using it next / how quickly you want to use it.