The mention of freezing chocolate
products not too long ago was looked upon by candy makers as taboo. The two
main concerns were “the product will bloom” or “the taste will be lost.”
Today, with new
freezing systems and a better understanding of how to freeze products, it has
become commonplace in the industry. Some of the largest manufacturers freeze
products to keep up with seasonal demands.
In this excerpt from RCI’s 2010 spring regional
conference, RCI member Mike Koch, of Morely Candy Makers/ Sanders Candy, offers 4 simple steps for successfully freezing and thawing chocolate, plus maximum
storage times for both filled pieces and solid chocolates.
Freezing:
1. Prepare
the product
·
Shrink wrap or wrap as tight as
possible, making the package air tight.
·
Double shrink wrapping stock boxes is
the best method if you use that type of packaging.
·
If you don’t have a shrink wrapper, a
double layer of plastic wrap will work.
2. Maintain
a stable freezing and thawing process.
·
Most household or small commercial
freezers can consistently maintain temperatures with short thaw cycles, if any.
·
Opening and closing freezers increases
humidity in the units, thus the need for defrosting.
·
Larger operations should utilize
freezers that have defrosting cycles.
·
Proper freezer drainage and regular maintenance
is key to ensuring stability.
·
Evaluate defrosting time regularly. If
this process takes too long, product packaging could get wet. If it is too
short, the cost of freezing will increase due to the use of power.
Thawing:
This may be
the most important part of freezing.
1. Remove product from the freezer
·
When
removed from the freezer, product should be stored at 60 degrees Farenheit, with limited humidity.
2. Create air
movement around the thawing package
·
Smaller operations can remove a stock
box from the freezer and place it on a counter with a small fan blowing on the
package.
·
Larger operations can put a pallet on
a rack with a fan blowing on one end.
·
Do not open the package or remove the
wrap until the product temperature rises up to the room temperature.
·
When opened at room temperature, the
product will look and taste the same as it did before freezing.
For best results, thaw and sell frozen products within the recommended times below.
·
Filled pieces and truffles should be
3-4 months.
·
Solid chocolate pieces should be 6-8
months
Freezing is not for
everyone, but for the companies that do freeze and do it right, it is a major
part of their planning and operations. You cannot cut corners or hurry this
process. It is a way for smaller confectioners to purchase products and reach
the minimum manufacturer requirement. It will increase your shelf life a few
months and will not harm the products.
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