What would a target percent humidity be for processing food, specifically popped popcorn.
We are a contract manufacturer and our customer/supplier thinks the humidity in our processing room is causing the popcorn to go soggy after its being packaged. We do not pop the popcorn, only package it. As the popcorn sits in our warehouse it is not getting soggy (its stored in large corrugate totes with a liner, then tied) so they think this is happening in our processing room (which the popcorn is only in for maybe less than an hour). We just purchased a couple hygrometers to monitor the humidity throughout our building but not sure what our standard/target should be? We recently installed a cold air unit in that processing room as well hoping that will help.
We are in Michigan where the humidity can get pretty bad, especially around this time.
All thoughts welcome.
Thanks!!