Does anyone have any suggestions for maintaining a lower moisture level in a walk-in cooler? I'm currently working as a baker/decorator at a small bakery in my area, however, I'm new to the industry, so I'm not always sure what the "norm" is. They seem to be having major issues with condensation on all of their iced cakes. I know that sugar is hygroscopic and absorbs moisture, but nobody else I've talked to seems to be having a problem with this. We've had the refrigeration people out to check it out, but all they could offer was a rubber flap at the entrance to the walk-in to cut down on the temperature fluxuation, but it has not helped. It makes decorating incredibly difficult......crumb coating, then having to soak up the moisture first before adding the second layer of icing, but it still slips all over the place because the cake is still condensating. Is refrigerating a bad idea all together for cakes???
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10/5/08 at 12:30am