Complex sugar bar molding equipment: preservation of chocolate

Complex sugar bar molding equipment: preservation of chocolate

Generally speaking, the shelf life of ordinary chocolate brand products is about one year, but the time will increase or decrease with different contents. In particular, the addition of fresh milk (or milk composition is higher), hazelnut chocolate products, due to the high unsaturated acid content, nuts and so on are easy to be oxidized by the air, which relatively shorens the storage time of chocolate. Therefore, fresh milk or nut chocolate should pay attention to preservation, otherwise it is easy to deteriorate. There is also a common situation, some chocolate, although not expired, but the surface of the white frost, which is mostly due to improper preservation. If the storage environment is wet, the sugar in the chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates. Frosted chocolate can still be eaten, although it will lose the original mellow flavor and taste, but it is not harmful to the human body. A good temperature for storing chocolate is 5 ° C to 18 ° C.