The Importance of Temperature Control in Chocolate Display Cases
This unique design showcase features a welded glass front, ideal for displaying high-end gourmet chocolates. This refrigerated and humidified display case can also be used for pastry, bread, salad, and hot and cold prepared foods.
Chocolate is a delicate food and requires professional equipment to preserve its organoleptic properties. It is essential to understand how a chocolate display case works.
The temperature of the chocolate display case is critical for the preservation of the confections. The temperature and humidity control system keeps the food safe, limiting unsafe bacteria growth. This prevents spoiled or unappetizing foods from being sold, saving you money on wasted products.
Refrigeration provides a consistent temperature throughout the display area. This is important because fluctuations in temperature can cause condensation, sugar bloom, or stains on the products. It is also essential to keep the refrigerated display cases away from heat sources or direct sunlight.
The insulated tunnels used in chocolate displays provide the best protection for your merchandise. They use foamed-in-place zero ozone depletion-potential polyurethane insulation to maintain a cold curtain over the products. Some models are single-heated, while others feature a double-heated model that provides even better protection and stability for your products. The ice cream is accommodated in 12-degree forward tilted basins that give it more visual impact and promote its appeal.
Chocolate and pralines are like authentic jewels that must be presented with a worthy showcase. That doesn’t just mean a beautiful design but also impeccable preservation that keeps their organoleptic properties intact and guarantees a high-quality taste experience for the customer.
Humidity is one of the most critical aspects when preserving chocolate. Chocolate readily absorbs moisture, which can lead to sugar bloom and texture deterioration.
Refrigerated chocolate display cases must have humidity controls to maintain the quality of your confections. This is because the moisture in the air can cause chocolate to melt and lose its distinctive odors. To ensure proper storage, look for a showcase with unique fan-assisted airflow and vents. Experiment with the vent positioning until you get the right level of humidity control. A box of soda bicarbonate placed in the case can also help reduce humidity levels and prevent condensation.
Chocolate must be adequately cooled to complete the crystallization process and achieve an appetizing appearance. This can be accomplished by using a cooling tunnel, but this is an expensive device that may only sometimes be needed. To achieve the same results, commercial chocolate can also be cooled by placing it in a refrigerator.
However, this method can cause a buildup of fat crystals on the surface of the chocolate, which makes it look stale and dull. Additionally, refrigerated chocolate can be damaged by high radiation levels and yellow wavelengths from regular retail display lighting.
Display cases with full LED lighting can mitigate these issues and provide a more attractive presentation for your chocolate. LED lights turn on instantly and can be dimmed to create different moods and atmospheres in your store. In addition, these lights are more energy efficient and can save you money on your electricity bills. This can be particularly beneficial for businesses that operate late at night.
Whether you’re offering chocolate bars or pastries, selecting the right refrigerated display equipment for your bakery is vital. Look for one engineered with unique fan-assisted airflow to ensure optimal temperature and humidity control, as well as problem-free refrigeration performance day in and day out.
When storing chocolate at room temperature, proper packaging is also essential to help preserve its original taste and quality. Store chocolate tightly wrapped or in resealable plastic bags to protect it from moisture and external odors, as well as prevent it from absorbing unwanted flavors and scents from other foods in the refrigerator.
It’s also important to be mindful of how long chocolate is stored at room temperature, as prolonged exposure can result in sugar bloom or texture changes. Therefore, freezing chocolate is generally recommended only as a last resort when unable to consume it within a reasonable timeframe.