How do you store chocolate? 2
chocolate-machines.com
chocolate-machines.com
2017-09-14 18:43:11
1. Icing or anti frost
Chocolate is not suitable for keeping in a moist environment. The good temperature for storing chocolate is between 5 and 18 degrees centigrade. YOQ CHOCOLATE MACHINERY the most poupular chocolate equipment supplier china.
In a humid environment, sugar in chocolate is easily dissolved by surface moisture, leaving sugar crystals when water evaporates. Even the sealed packaging, water or from the outer edges of the folded or infiltration into the office, the chocolate surface is a thin layer of white icing was covered. In addition, the cocoa oil grain will dissolve, penetrate to the surface of chocolate, recrystallization, lead to chocolate appear "anti frost" phenomenon.
Secondly, the temperature in the refrigerator is usually below 10 degrees celsius. Chocolate removed from the refrigerator, once taken to normal temperature environment, moisture will soon accumulate in the surface, and use frost, anti frost phenomenon is more serious. Surface frosting of chocolate will not only lose the original mellow flavor and taste, but also conducive to the propagation of bacteria growth, easy to mildew, metamorphism. After eating, it can cause harm to health.
2. Chocolate tastes bad
Wonderful chocolate taste, in particular crystal fat molecules arranged, and the temperature inside the refrigerator is low, if the storage of the chocolate in the fridge, due to temperature changes, the crystal structure of fat contained in chocolate will change, it will make the chocolate lose delicate texture, rough; and, at low temperature the chocolate sugar crystallization, delicious feeling will also greatly reduced.
In addition, once the chocolate is taken out of the lower temperature refrigerator and brought to the normal temperature environment, the moisture will soon accumulate on the surface, causing the phenomenon of chocolate frosting and anti frosting. YOQ CHOCOLATE MACHINERY provide automatic chocolate ball mill refiner.
3. How should chocolate be preserved?
The temperature for storing chocolate is between 5 and 18 degrees centigrade, and the good humidity is between 50 and ~60 degrees.
1, winter temperatures generally less than 20 degrees, chocolate can be stored in a cool and ventilated place.
2, if the summer temperature is high, easy to melt chocolate, this time can be placed in the refrigerator, set the storage temperature must keep constant temperature constant, chocolate with a plastic bag sealed, placed in the refrigerator freezer (lower chamber, a freezing chamber is arranged on the upper right), just remove the chocolate from the ice box, do not immediately open. Let it slowly back to temperature close to room temperature and then open, the outer layer of chocolate is not covered with a layer of water.
Can chocolate be put in the fridge? Not to say "no", we should pay attention to the method, of course, suggest how much to buy, how much to eat, do not store for a long time, so that it will affect the original flavor of chocolate.
Chocolate is not suitable for keeping in a moist environment. The good temperature for storing chocolate is between 5 and 18 degrees centigrade. YOQ CHOCOLATE MACHINERY the most poupular chocolate equipment supplier china.
In a humid environment, sugar in chocolate is easily dissolved by surface moisture, leaving sugar crystals when water evaporates. Even the sealed packaging, water or from the outer edges of the folded or infiltration into the office, the chocolate surface is a thin layer of white icing was covered. In addition, the cocoa oil grain will dissolve, penetrate to the surface of chocolate, recrystallization, lead to chocolate appear "anti frost" phenomenon.
Secondly, the temperature in the refrigerator is usually below 10 degrees celsius. Chocolate removed from the refrigerator, once taken to normal temperature environment, moisture will soon accumulate in the surface, and use frost, anti frost phenomenon is more serious. Surface frosting of chocolate will not only lose the original mellow flavor and taste, but also conducive to the propagation of bacteria growth, easy to mildew, metamorphism. After eating, it can cause harm to health.
Wonderful chocolate taste, in particular crystal fat molecules arranged, and the temperature inside the refrigerator is low, if the storage of the chocolate in the fridge, due to temperature changes, the crystal structure of fat contained in chocolate will change, it will make the chocolate lose delicate texture, rough; and, at low temperature the chocolate sugar crystallization, delicious feeling will also greatly reduced.
In addition, once the chocolate is taken out of the lower temperature refrigerator and brought to the normal temperature environment, the moisture will soon accumulate on the surface, causing the phenomenon of chocolate frosting and anti frosting. YOQ CHOCOLATE MACHINERY provide automatic chocolate ball mill refiner.
3. How should chocolate be preserved?
The temperature for storing chocolate is between 5 and 18 degrees centigrade, and the good humidity is between 50 and ~60 degrees.
1, winter temperatures generally less than 20 degrees, chocolate can be stored in a cool and ventilated place.
2, if the summer temperature is high, easy to melt chocolate, this time can be placed in the refrigerator, set the storage temperature must keep constant temperature constant, chocolate with a plastic bag sealed, placed in the refrigerator freezer (lower chamber, a freezing chamber is arranged on the upper right), just remove the chocolate from the ice box, do not immediately open. Let it slowly back to temperature close to room temperature and then open, the outer layer of chocolate is not covered with a layer of water.
Can chocolate be put in the fridge? Not to say "no", we should pay attention to the method, of course, suggest how much to buy, how much to eat, do not store for a long time, so that it will affect the original flavor of chocolate.
For more information, you can click chocolate conching machinery supplier.