Chocolate is best consumed immediately after purchase, if you really want to save, it is best to put it in a place with a temperature of 12 to 18 degrees, and it should avoid light, water and odor. Under such conditions, the oil crystals within the chocolate can remain stable, the product is solid with brittle, the appearance to maintain a bright color. Chocolate packaging is traditionally made of tin foil, but now it is replaced by aluminum foil. 8011 food foil is a good choice as chocolate packaging foil.
Why is it more suitable to use 8011 aluminum foil for chocolate packaging? This is because most of the aluminum foil paper is made by vacuum coating technology, which is cheaper and more stable chemically, while most of the tin foil paper is made by mechanical calendering method, which is more expensive and less widely used than the aluminum foil paper. 8011 aluminum foil has been more mature in the research process, and it has a good reputation in the field of food packaging, which is trustworthy. It is trustworthy.
8011 aluminum foil has the extraordinary performance of impermeability (especially for oxygen, water vapor) and light shielding, but also has the characteristics of conformability and rigidity, which can prevent the air from entering and aggravate the contamination of food, and the aluminum foil itself is non-toxic, harmless, and very convenient to use, can be recycled.