thermal protection for Food
Protection for chocolates and sweets
Chocolates must be kept in cool, dry places and away from strong odours
The preservation of chocolate will depend on:
-Not exceeding 60% relative humidity
-Keeping it at a temperature between 16 and 20ºC
-Avoiding the influence of odours
-NOT subjecting it to sudden variations in temperature
At temperatures of 24ºC, the fats in cocoa butter melt and rise to the surface, creating a whitish layer known as "Fat Bloom".
This is not a health risk, but means that the chocolate has lost its original tasty appearance, and leads to the suspicion that it is not suitable for consumption.
Chocolate attracts water vapour and with it any ambient odour, so it needs to be in a dry and odour-free environment.
Both our Embatuff thermal liner blankets and the Embacover pallet cover can provide protection against temperature, humidity and odours.
Bearing in mind the chocolate tolerance levels mentioned above, we recommend consulting our experts before using Embatuff
It will sometimes be necessary to add more protection or if necessary, occasionally decide not to use it.