Basic Instructions

• Storage: Chocolate products should be stored in air-conditioned areas (Temperature 22°C max, Relative Humidity 70% max), away from odors and insects.
• Melting: The product is chopped into small pieces and placed in special containers. It should be stirred continuously during melting.
• Cooling: Printed or coated products can be cooled at room temperature or placed in the fridge with temperatures 13-15°C for printed and 15-17°C for coated.
• Preservation: Products with imitation chocolate should be kept at a temperature of 25°C max and relative humidity 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