Sugar bloom. Causes and prevention methods

Sugar bloom. Causes and prevention methods

Sugar bloom appearance is grayish patina; the initial stages of diabetes graying graying resemble fat, but if you fly to sugar bloom finger touch, it is not lubricated and feel does not seem that the surface of the fat or oil. In the later stages of development of sugar bloom looks "crystalline", as if frosted; touch the raid quite rough, and when viewed under a microscope, you can see the fine crystals of sugar. This plaque can appear in the dairy, and dark chocolate. In the initial stages of diabetes bloom on the surface of the chocolate may appear very thin layer of sugar syrup, and at a later stage in the product can become very sticky. After some time the sugar crystals formed in this syrup. The reasons may be:

1.  Storing chocolate in wet areas or near wet walls.

2.  The condensate is precipitated during production, which may occur due to the increased humidity of the air in the cooler or because the temperature of the chocolate entering the packaging shop is below the dew point for the air in this room.

3.  Use hygroscopic ingredients (for example, low-grade sugar or brown sugar).

4.  When extracted from a refrigerated storage, chocolate products are not protected by reliable packaging.

5.  Using wet packaging materials.

6.  Storage at higher temperatures such chocolate products, in which the filling level of the equilibrium relative humidity is high (such as in sweet), and water vapor evolved can not evaporate due to the tight packing.

Store chocolate in a humid environment. Dark chocolate surface starts to absorb moisture when the relative humidity exceeds 82-85%, and milk chocolate - 78%. These figures are relative humidity sufficiently approximately as much depends on the amount of milk solids in the composition, the total fat content and the presence of small amounts of other Sakharov.

The time during which the chocolate was in a humid environment, has a significant impact on the appearance of its surface - if the sa
Harned graying had time to manifest itself in an insignificant degree, then the surface can only slightly fade. With prolonged storage, a greater penetration of moisture occurs, and the first consequence is the formation on the surface of an adhesive layer, which may not particularly spoil the appearance of the products as a whole. When the products are in less humid conditions, the sugar syrup film dries up to form sugar crystals, which causes the surface to become gray. It happens that the crystals are visible to the naked eye, and under the microscope, even with a slight increase, they are always visible.

With chocolate, packaged in a wrapper or box, this process is somewhat different. Obviously, impenetrable termozapayanaya package provides reliable protection, and the use of the wrapper, wrapped overlapping, or boxes with wax seal corners or bends are permeable, and chocolate products that are closer to these areas, there is a sugar bloom. When storing the boxes near the damp wall most strongly affected chocolate products that were closest to the wall.

Modern organization outlets leads to the fact that confectionery products, especially chocolate bars, candy bars and packages caramel are practically outdoors, and protects only the roof or canopy booth. If an item in a shop dismantled very quickly, it is not a problem, but in other cases, such conditions can cause damage to the product, not packed in protective wrap.

Sugar bloom is caused by condensation ( "dew"). There are several ways of such a bloom. If the chocolate is cooled under such conditions that the temperature of extracted coolant is lower than the product dew point in the packaging shop, the chocolate is deposited on the moisture, and subsequently there is a sugar bloom.

The last such phenomenon occurred in the summer months, often enough, but in our time, such problems are avoided by the improved construction of coolers and air conditioning in packing plants.

Sometimes because of poor design or cooler during defrost the cooling coils in the air coolers is high humidity, resulting in the same processes as storage in moist environments.

Improper cooling conditions can be detected by measuring the temperature of the surface of products using thermoelectric needle and placing the hygrometer inside the cooler.

Wet packaging materials. In factories where work is organized properly, this happens very rarely, but it happens that cold chocolate products stacked in wet box. Problems can be caused by excess adhesive as well as the use as a gasket unseasoned container board; resulting in products with the same thing happens as when stored in humid environments.

Removing the product from the refrigerated chambers. In the case where the boxes with chocolate after storing at temperatures below 10 ° C are in a normal atmosphere, the outer surface of the container can be deposited a significant amount of moisture. Required or sustain such boxes in the intermediate room, where the air is dry enough, or wrap the boxes with polyethylene and do not remove it until their temperature reaches room temperature.

From time to time from the tropical and subtropical regions, where chocolate boxes typically stored in cold rooms, the complaints received. This is due to the fact that the production of the boxes that have been printed before their temperature became equal to the ambient temperature, precipitated condensate, and the resulting sugar bloom occurs.

Storage in a tropical climate. When stored in a warm chocolate fondant or semisolid fillings, packed in impermeable overwrap formed humidity inside the package, and the syrup from leaking into the filling glaze layer. As a result, on the surface of the chocolate occurs sugar bloom, and in some cases mold.

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