Aluminum Foil for Chocolate Packaging
Aluminum foil for chocolate packaging provides chocolates with a perfect environment with a maximum relative humidity of 65%. The water vapor in the air has a great influence on the quality of the chocolate. The special storage time is long. The chocolate products that have not reached the seal are prone to the so-called frosting phenomenon, and even deteriorate after the water vapor is absorbed.
Advantages to use aluminum foil for chocolate packaging:
As chocolate picks up taints and odours incredibly easily, it is important to have a wrapper which will exclude them. Aluminum Foil is probably the most effective for this.
Chocolates are often stored for long periods. When they are exposed to light or moisture, their surface can quickly lose its glossy appearance. Milk chocolate, in particular, gets a white dusty coating if it is exposed to air. If we use paper to wrap chocolates, air and moisture can pass through it.
Aluminum foil however, does not allow the passage of air, moisture and light. Aluminium foil has another advantage in that it is very easy to use, and can be folded tightly to the chocolate surface.