Milk chocolate is primarily transported in protective packaging to maintain its quality and prevent damage during transit. This typically involves a multi-layered approach.
Here's a breakdown of the common transportation process:
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Primary Packaging: Milk chocolate bars or pieces are individually wrapped, often using:
- Aluminum foil: This provides a barrier against light, moisture, and odors.
- Composite films: These offer similar protection and can be tailored for specific requirements.
- Paper or plastic trays: These provide structural support and prevent breakage.
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Secondary Packaging: The individually wrapped chocolates are then grouped and packaged in larger containers, such as:
- Mill- and corrugated board cartons: These protect the chocolates from physical impacts and crushing.
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Securing the Cartons: To enhance stability during transportation:
- Plastic or metal strapping: This tightly secures the cartons, preventing them from shifting or collapsing.
Essentially, the process focuses on shielding the chocolate from:
- Temperature Fluctuations: Chocolate is sensitive to heat and can melt or bloom (develop a white coating). Controlled temperature transportation is sometimes necessary, particularly in hot climates or over long distances.
- Physical Damage: Crushing, impacts, and vibration can damage the chocolate's shape and appearance.
- Moisture and Odors: Chocolate can absorb moisture and strong odors, affecting its taste and texture.
Therefore, sturdy packaging is key to prevent all of these issues.
