Are you using the right
size gel pack?
What are you doing to prevent condensation from turning your shipping box into a soggy mess?
What are you doing to prevent condensation from turning your shipping box into a soggy mess?
Shipping chocolate in the summer is tricky, but not
impossible with the right supplies. Pulled from an article in RCI's Kettle Talk magazine, shipping experts from InsulTote by Innovative Energy, Inc. shared a list of must-have
supplies and important considerations to ensure your precious cargo is properly
packaged.
summer
shipping toolbox
When shipping temperature-sensitive products,
like chocolate, frozen gel packs are a given. Maximize the life of your gel
packs by equipping yourself with the following summer shipping tools.
- Insulated box liners
- Large frozen gel pack(s)
- Dry ice (for shipping frozen items)
- Shrink wrap
- Absorbent pads
- Packing tape
choosing THE RIGHT GEL PACK
When choosing gel packs, look for the largest size you can afford to ship. One large gel pack will provide better performance than several smaller ones. For example, if you place four ice cubes next to one big block of ice both at room temperature, the ice cubes will melt faster than the block of ice. The larger the mass, the longer it will take to thaw.
When choosing gel packs, look for the largest size you can afford to ship. One large gel pack will provide better performance than several smaller ones. For example, if you place four ice cubes next to one big block of ice both at room temperature, the ice cubes will melt faster than the block of ice. The larger the mass, the longer it will take to thaw.
with
air comes heat
It is equally as important to fill your box as full as possible, allowing the energy from the gel pack to focus on keeping the enclosed products cold and not the surrounding air. If using an insulated box liner, press down on it to release air before sealing. For added protection, taping the outside of the box at every seam will also slow down the infiltration of air.
It is equally as important to fill your box as full as possible, allowing the energy from the gel pack to focus on keeping the enclosed products cold and not the surrounding air. If using an insulated box liner, press down on it to release air before sealing. For added protection, taping the outside of the box at every seam will also slow down the infiltration of air.
Liner
Storage
Extend the life of your gel packs by storing insulated liners, in a cool place prior to use. Starting with cool air inside each bubble means the gel pack doesn't have to work overtime to cool down the air inside the liners.
Extend the life of your gel packs by storing insulated liners, in a cool place prior to use. Starting with cool air inside each bubble means the gel pack doesn't have to work overtime to cool down the air inside the liners.
SHIPping WITH DRY ICE
To save on shipping cost, you may want to use dry ice for frozen items that will be in transit for more than 24 hours. A combination of dry ice and gel packs is the best insurance. Dry ice will keep the gel pack frozen the first day and after the dry ice evaporates, the frozen gel pack will keep the contents of the package cool for the second day. The amount of dry ice depends on the size of package, freight carrier requirements and transit times. If using dry ice, do not tape the outside seams of your boxes to allow the carbon dioxide gas to escape as it evaporates.
To save on shipping cost, you may want to use dry ice for frozen items that will be in transit for more than 24 hours. A combination of dry ice and gel packs is the best insurance. Dry ice will keep the gel pack frozen the first day and after the dry ice evaporates, the frozen gel pack will keep the contents of the package cool for the second day. The amount of dry ice depends on the size of package, freight carrier requirements and transit times. If using dry ice, do not tape the outside seams of your boxes to allow the carbon dioxide gas to escape as it evaporates.
Using dry ice is not
always recommended for foods that are not frozen, as it may give off an odor
that could be absorbed by foods, such as chocolate. To keep dry ice from
effecting the flavor of your product, carefully cover your product with shrink
wrap and only use dry ice when necessary. To ensure product meets your quality
standards, taste test it after it's been packaged with dry ice for 48 hours.
CONTROLling CONDENSATION
The space between the inside of a corrugated box and the outside of an insulated liner may condensate in warmer weather. Occasionally this may be enough to dampen a corrugated box and cause it to become soft. To avoid this, place an absorbent pad in the bottom of the corrugated box under the insulated liner. Absorbent meat pads can be found online and are an inexpensive way to abate excess moisture.
The space between the inside of a corrugated box and the outside of an insulated liner may condensate in warmer weather. Occasionally this may be enough to dampen a corrugated box and cause it to become soft. To avoid this, place an absorbent pad in the bottom of the corrugated box under the insulated liner. Absorbent meat pads can be found online and are an inexpensive way to abate excess moisture.
Shipping in warm weather is definitely a
challenge, but when successful, it can surprise and delight your customers and
create new sales opportunities.
Crave
more?
If you like what you read here, look for the "Subscribe now" box
on the right to enter your email address and start receiving weekly tips, like
this, delivered straight to your email inbox. Plus, review past blog posts for quick
and actionable tips to apply to your business. RCI's Tip of the Week blog is
just one of the many resources we offer to help candy makers refine their
craft and build upon their business and marketing practices.
