Fettreif - eine Frage der Lagertemperatur
Bloom - influence of storage temperature
Fat bloom is a common occurence on stored confectionery products. As there are different mechanisms of bloom formation storage temperature has very specific influences. Filled articles in the most cases show a maximum bloom development at room temperature. Bloom results from the overlay of the migration of filling oils into the chocolate coating and of the recrystallization of the surface fat. Industial storage temperatures of below 18 deg C are proposed.