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| APPLICATION:
Chocolate
Storage
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FFPs - Frequently Faced Problems |
Chocolates have a tendency to become stale and rancid, loose colour,
aroma and flavour when not stored properly. Large quantities are also
lost due to fungus, mold growth, sticking to wrapper, breakage, crumbling
and sogginess.
The problem is compounded for Hotels, Airlines, Supermarkets, who
have to stock a large quantity and variety of expensive chocolates
for their guests and customers.
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| General
Recommendation : |
Chocolates should be stored at 35±5% RH at 25°C for it
to retain its original flavour and aroma.
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| Our
Solution : |
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The generally followed practice is to store the chocolates and candies
in air-conditioned storehouses. Most of them are held between one
week to about a year between manufacture and consumption. It is, thus
extremely important that the chocolate or candy does not lose its
quality during this time.
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However, in spite of storing chocolates
in air-conditioned space, hotels, airlines and supermarkets regularly
lose large quantities due to deterioration in quality.
The main cause for this loss and damage is humidity, which air-conditioning
cannot often control effectively. Chocolates also give up moisture
on storage.
Ideally, a dehumidifying system in conjunction with air-conditioning
system should be installed to provide the optimum condition for
safe storage of chocolates and avoid spoilage.
Chocolates not only need to be stored in cool, dry spaces but also
need humidity control during processing, coating and packaging.
Bry-Air dehumidifiers have helped many chocolate manufacturers to
maintain optimum required humidity conditions in their production,
package and storage.
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| References
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- MAS (Malaysian Airlines), Kuala Lumpur
Airport, KL, Malaysia
- Park Royal Hotel, Delhi, India
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