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Nut chocolates are susceptible to temperature, humidity, mechanical damage and other factors during transportation and storage, resulting in product deterioration or damage due to the presence of nuts and chocolate ingredients. The following are specific problems and targeted solutions.
Transportation problems and solutions
Temperature control of nut chocolate
Problems: High temperatures can easily lead to chocolate melting, fat precipitation, nut oxidation and deterioration; low temperatures may make the surface of the chocolate “white frost” (fat crystals).
Solution:
- Cold chain transportation: In summer or long-distance transportation, the whole process should be temperature-controlled (15-20℃), using refrigerated trucks or heat preservation boxes + ice packs.
- Zone temperature control: Winter or short-distance transportation can use room temperature transportation, but need to avoid the high temperature period (such as the afternoon).
- Temperature monitoring: Place a temperature recorder inside the package to ensure that the whole temperature is up to standard.
Moisture and humidity prevention
Problem: High humidity will easily cause chocolate to absorb moisture and turn white and nuts to become soft by moisture.
Solution:
- Packaging sealing: Use an aluminum foil bag + desiccant (such as a silica gel packet), seal it and put it into a corrugated carton.
- Moisture-proof material: Line the carton with moisture-proof film (e.g., PE film) or use moisture-proof cartons.
Shock and Pressure Resistance
Problem: Transportation bumps are easy to cause chocolate to break and nuts to fall off.
Solution:
- Cushioning packaging: lined with EPE pearl cotton, bubble wrap or inflatable bags to fill the gaps.
- Reinforcement carton: use a five-layer corrugated carton, and if necessary, add a wooden frame or winding tape.
Anti-Odor Pollution
Problem: nut chocolates are easy to adsorb the odor of other goods.
Solution:
- Individual packaging: Seal each piece of chocolate separately to avoid stringing odors.
- Partition loading: Separate from goods with odor (e.g. seafood, chemicals).
Storage Problems and Solutions
Temperature and humidity management
Problem: Improper storage environment can easily lead to chocolate frosting and nutty halo flavor.
Solution:
- Constant temperature warehouse: temperature control at 15-20℃, humidity ≤60%.
- Dehumidifying equipment: Equipped with an industrial dehumidifier or moisture absorber (such as calcium chloride).
Store away from light
Problem: Light is easy to accelerates the oxidation of chocolate and discoloration of nuts in nut chocolates.
Solution:
- Shaded packaging: Use opaque materials (e.g., aluminum foil bags, kraft paper boxes).
- Dark room storage: Use blackout curtains or a windowless design in the warehouse.
First In First Out (FIFO) principle
Problem: The backlog of nut chocolates inventory can easily lead to product expiration.
Solution:
- Labeling management: Label the production date and arrange them in batch order.
- Regular inventory: Verify inventory every month and prioritize sales of products close to shelf life.
Pest and rodent prevention
Problem: Warehouse pests are prone to nibble on packaging and contaminate products.
Solution:
- Physical isolation: Installation of anti-insect nets, sticky mouse boards.
- Regular elimination: Use food-grade insecticides (e.g., pyrethroids) to spray every month.
Packaging Optimization Recommendations
Inner Packaging:
Aluminum foil bag (light barrier, oxygen barrier) + desiccant (1-2g per bag).
Nitrogen-filled packaging (to extend shelf life and prevent oxidation).
Outer packaging:
Five-layer corrugated carton (compressive strength ≥200kg).
Printing “moisture-proof, pressure-proof, do not invert” and other warning signs.
Emergency Measures
- Abnormal temperature during transportation
If the temperature is >25℃, immediately contact the cold chain truck for transfer or store in the nearest warehouse. - Packaging damage
Slight breakage: replace the outer package, check whether the inner package is leaking.
Serious damage: scrap disposal to avoid entering the market. - Storage environment out of control
Excessive humidity: activate dehumidifier or transfer to the dry environment.
Abnormal temperature: Enable air-conditioning or heating equipment and restore standard conditions within 24 hours.
Quality Monitoring and Tracing
- Temperature and humidity records
Vehicles and warehouses are equipped with temperature and humidity sensors, and real-time data is uploaded to the cloud. - Batch management
Each batch of nut chocolates is labeled with a unique traceability code, which records the whole process information of production, transportation and storage. - Sampling system
Monthly random sampling of 10% of the inventory, testing acid price, peroxide value and other indicators.
Through cold chain transportation, moisture-proof packaging, constant temperature storage and an emergency plan, the transportation and storage of nut chocolate products can be effectively solved. It is recommended that enterprises combine their scale, choose third-party cold chain logistics or build their temperature-controlled warehouses and regularly train their employees in quality control to ensure stable product quality.
关于吉祥果
吉祥果 is a professional manufacturer focusing on the production of nut chocolates, with a modern food processing plant and strict quality control system. Our products cover a wide range of flavors and packaging specifications and are widely used in supermarket retail, e-commerce channels and gift customization. With a stable supply capacity, reliable cold chain service and strict warehousing system, Jixiangguo can provide customers with high-quality nut chocolates OEM/ODM 定制服务. We welcome global food distributors and brands to discuss cooperation.
