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Chocolates and Confections

By Peter Greweling

Published 2007

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Temperature plays a vital role in the storage of confections. Excessive warmth not only causes fat bloom on chocolate but also increases the speed of various degrading reactions, such as enzymatic activity, sugar crystallization, and microbial reproduction. Cold storage, if not managed properly, can also lead to defects such as sugar bloom from condensation and cracking due to contraction. The best temperature for ordinary storage of confections is approximately 15° to 20°C/59° to 68°F.