You’ve
made a delicious product covered in chocolate and now it is time to package it.
Have you considered how the temperature of the packaging room or area will
affect your product?
This
week’s tip is to control the temperature of your packaging room or area in
order to protect the integrity of your products. Oftentimes the focus of room
temperature is on the cooking or kitchen area but the temperature and relative
humidity of the packaging area is important as well. For example, conditions
with high humidity will lead to moisture condensation which will eventually
result in sugar bloom on the product’s surface. Additionally, conditions that
are too warm could melt your products.
Confectionery
experts recommend that the packaging area be maintained at 65° to 70°F with a
relative humidity of maximum 65 percent. To help with control, install a
thermometer that measures both temperature and relative humidity and assign an
employee to check the measurements on a regular schedule.
