Compound sugar row molding equipment: chocolate preservation

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Suzhou Mingjin Machinery 

Equipment Co.,Ltd.

Contact:Mr. Ni  

Mob86-137-7187-1106

Tel: 0086-512-66575853

Web:www.choco-equipme.net

Add:No.128,Yong’an Rd., 

          Xuguan Ind. Park, 

          Xuguan Town, Huqiu Dist., 

          Suzhou, Jiangsu, P. R. China 

          215151


Compound sugar row molding equipment: chocolate preservation

Release date:2017-02-21 Author: click:

Compound sugar row molding equipment: chocolate preservation

In general, ordinary chocolate brand products shelf life of about a year, but with the content of different, time will increase or decrease. Especially the addition of fresh milk (or milk composition is higher), hazelnut chocolate products, because of its high unsaturated acid content, nuts and other easily oxidized by air, it is relatively shortened the preservation time of chocolate. Therefore, fresh milk or nuts chocolate should pay attention to preservation, or easy to degenerate. There is also a common situation, some chocolate, although not expired, but the surface appears frost, which is due to improper preservation caused. If the storage environment is wet, the sugar in the chocolate is easy to be dissolved by the surface of the water, to be left after the evaporation of sugar crystal sugar. The surface of the frosted chocolate can still eat, although it will lose the original mellow flavor and taste, but the human body and no harm. The optimum temperature for storing chocolate is 5 ° C to 18 ° C. Chocolate equipment


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Contact:Mr. Ni    

Mob86-137-7187-1106

Tel:  0086-512-66161341

E-mailadmin@choco-equipme.com 

Web:www.choco-equipme.net

Add:No.128,Yong’an Rd., Xuguan Ind. Park, Xuguan Town, Huqiu Dist., Suzhou, Jiangsu, P. R. China 215151

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