~ Storing Your Wilbur Chocolate ~
Storing Conditions:
The ideal temperature for storing your chocolate and confectionery
products is 63-68 degrees F. The products will be more tolerant of temperatures
below 65 degrees F, than of temperatures above 70 degrees F. Relative humidity
should be maintained at 50% or lower. Higher relative humidities cause products
to absorb moisture, which increases viscosity and reduces product shelf life.
This is especially true of confectionery and pastel products.
It is also important that you store your product four inches off the
floor and at least four inches away from any walls. This allows proper
circulation of air around the chocolate products. It is also crucial that you
avoid storing your products near materials with strong odors. Chocolate absorbs
any nearby odor, thus altering the flavor of the product.
With proper storage, you can expect a shelf life of nine months to one
year for pastel products, one year for milk chocolates and cocoa confectionery
products, and one year to 18 months for dark chocolate.
Problems and Corrections:
During Storage, The Chocolate Develops A Dull Grey Bloom
This is known as a “sugar bloom” which is a hard white
surface film resulting from damp storage conditions or changes in temperature
causing condensation on the surface. The moisture melts the sugar in the
chocolate which then crystallizes, causing the grey dusty effect on the
surface. Make sure the storage area is at a constant cool temperature with no
dampness and good ventilation.
White Marks Appear On Demolded Items
The molds were not dried properly. Water can become trapped in molds
with heavy patterns. Make sure they are completely dry before filling.
Cracked Articles
If molded items are placed in a refrigerator that is too cold, the
chocolate contracts too fast and they will crack.
Molded Items Are Dull When Removed From Mold
The molds were greasy and not polished well, or items were left in
refrigerator too long. |
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