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Chocolate | Moisture control | Bry-Air Dehumidifier

Chocolate Storage

Moisture Control during Chocolate Storage

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Effects of Uncontrolled Humidity

  • Becomes stale and rancid
  • Loses colour, aroma and flavour
  • Fungus and mold growth
  • Sticks to wrapper
  • Breakage, crumbling and sogginess

Causes of Uncontrolled Humidity

The generally followed practice is to store the chocolates and candies in air-conditioned storehouses. The duration between manufacturing process and consumption can vary between one week to a year. Thus, it is extremely important to maintain chocolate quality during this time.

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.

General Recommendations

Chocolates should be stored at 35±5% RH at 25°C (77°F) for it to retain its original flavour and aroma.

Bry-Air Solution

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 production, packaging, and storage.

Partial Reference list

  • MAS (Malaysian Airlines), Kuala Lumpur Airport, KL, Malaysia
  • Park Royal Hotel, Delhi, India
  • Bry Air newsletter pahwa_logo
  • bryair_logo
  • DRI Logo
  • Delair Logo
  • Bry Air tds_logo
  • accentium logo
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