The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on the formation and d…

1. Navnath Ajarsondkar reply

   Very useful information thanks for the sharing

2. cemile reply

   thanks for the information.

3. Kevin_Woodman reply

   The best storage range is 16 20oC. Chocolate hates cycling up and down. Set for 18oC +/ 0.5oC Watch transport temperatures closely. I've seen interstate loads get heat bloom when…