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Chocopie Production line introduction: How to store chocolate?

Chocopie Production line introduction: How to store chocolate?

【概要描述】Chocolate should be stored at room temperature (approximately 18°C). If the packaging is not damaged, it can be stored for several months. The chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. The chocolate should be kept away from moisture, otherwise it will cause agglomeration.

Chocopie Production line introduction: How to store chocolate?

【概要描述】Chocolate should be stored at room temperature (approximately 18°C). If the packaging is not damaged, it can be stored for several months. The chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. The chocolate should be kept away from moisture, otherwise it will cause agglomeration.

Detail

Do you know how to store chocolate? Follow the editor of Chocopie Production line to have a simple understanding!
Chocolate should be stored at room temperature (approximately 18°C). If the packaging is not damaged, it can be stored for several months. The chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. The chocolate should be kept away from moisture, otherwise it will cause agglomeration. Chocolate can be stored in the refrigerator or frozen, but this will cause a slightly white film to form on the surface of the chocolate. This is cocoa butter, which will not cause the chocolate to taste bad, and the film will disappear when it is melted.
If we only eat a little chocolate every day, how should we store the unfinished chocolate?
1. Unless the room temperature is too high, you don't need to put the chocolate in the refrigerator. The first factor in preserving chocolate is to store it in a dry and cool place and avoid direct sunlight.
2. Don't put chocolate in places with strange smells. Since many odors are derived from some volatile substances, most of these volatile substances are fat-soluble. And chocolate happens to contain more fat components, so it is easier to absorb these volatile substances, and it is easy to smell.
To sum up, the editor of Chocopie Production line tells: an introduction to the knowledge about the storage method of chocolate.

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