Basic Instructions

Storage

• Chocolate products must be stored in air-conditioned areas (Temperature 22°C max., Relative Humidity 70% max.) away from odors and insects.
• Avoid direct exposure to sunlight.

Melting

• For melting, the product is cut into small pieces and placed in special containers (bain marie) or other methods are used (oven with air or microwave).
• The chocolate must be stirred constantly during melting.
• Do not proceed to the next stage if the chocolate has not completely melted.
• If solid chocolate needs to be added, wait until it melts completely before proceeding.

Cooling

• Printed or coated products can be cooled at room temperature (up to 25°C max.) or placed in the refrigerator.
• The refrigerator temperature for printed products should be 13-15°C and for coated products 15-17°C.
• Air circulation in the refrigerator is recommended for printed products.

Preservation

• Products with chocolate imitation must be preserved in air-conditioned areas with a temperature of 25°C max. and relative humidity of 60% max.

Summary

• Storage: 22°C max., RH 70% max
• Melting: 40-45°C
• Printed: 13-15°C
• Coated: 15-17°C
• Stabilization: 2-3h (16-18°C)
• Preservation: 25°C max., RH 60% max