Strict observation of humidity and temperature control during chocolate production is essential. From the drying of cocoa beans, chocolate making, packaging and storage, this series of processes is simple to say, but the control of humidity is only increasing, why is it so troublesome? What? Because chocolate absorbs moisture! Once the chocolate is destroyed by moisture, it will not return to its normal state, so there is no so-called "silky" taste. 1. Drying of cocoa beans Cocoa beans have a moisture content of 60% during fermentation and must be reduced to 7.5% by drying. Traditionally, drying is done by drying the beans in the sun, but there are now special drying chambers that can control the temperature. The proper way to dry cocoa beans is to constantly turn the cocoa beans to prevent mold and to get enough air. Usually the harsh drying usually takes one to two weeks, then they are thrown into the bag and transported to the chocolate producer.  2. Chocolate making A very important step in chocolate making is the chocolate coating, which is cast by hand or mold and then soaked. The temperature and humidity of the production environment during this period is particularly important. To maintain the temperature at 24~27 °C, the relative humidity is usually 50%. This precise condition can only be maintained by an industrial dehumidifier. And for chocolates that also need to cover nutty chocolate, it is more important to keep the air dry, because too much humidity will make the nuts deteriorate and affect the quality of the chocolate. By means of the dry air of an industrial dehumidifier, it is possible to obtain a coated nut chocolate which is both glossy and delicious. 3. Packaging It is necessary to control the moisture during packaging, as too much moisture can cause frosting on the chocolate surface.  4. Storage The white color of the chocolate surface "bloom" is the fat and sugar crystals, because the chocolate absorbs moisture during storage, which will affect the surface. This chocolate affects both aesthetics and taste. And nowadays, with the development of supermarkets, the storage time of retail chocolate will be greatly extended. If the humidity control in the warehouse is not done, it is possible that consumers can eat inferior chocolate.  The most important thing is to control the humidity control in chocolate production with an industrial dehumidifier. Chocolate is not degraded at any time. It can achieve the anti-saturation of chocolate, minimize the loss of color, aroma and taste, and reduce the possibility of mold.  Organic Fresh Ginger,Fresh Ginger,Dry Ginger Shunwang Agricultural Products Co., Ltd. , http://www.qd-foods.com