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.
Temperature control is one of many factors and variables that should be considered as you prepare product for customer distribution. The decisions you make about these items can help to prolong the beauty and shelf life of your confections.
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