In our traditional perception, chocolate is usually wrapped in tin foil, but now it is replaced by aluminum foil. Because most of the aluminum foil papers nowadays are manufactured using vacuum coating technology, they are low in cost and stable in chemical properties. Most of the foil paper is made by mechanical calendering, which is relatively expensive and far less widely used than aluminum foil. In addition, when packaging chocolate with aluminum foil, it can seal, protect against moisture, protect from light and heat insulation.
We all know that chocolate is best to open the bag and eat it. If you want to save it, it is best to keep it at 12-18 degrees, avoiding light, water and odor. Even though chocolate is a non-corruptible food, when the temperature reaches 20 degrees, the cocoa butter melts and separates. When it is frozen again, it will condense a white creamy substance on the surface, which is neither aesthetic nor taste. Therefore, the chocolate is best wrapped in aluminum foil and stored in a freezer.
The aluminum foil produced by HTMM is mainly used for food packaging and pharmaceutical packaging. Machinable range thickness: 0.006mm-0.1mm, width: 200mm-1400mm, can be customized according to customer needs. The aluminum foil produced by HTMM has the following four performance advantages:
1, clean, uniform color, no spots, flat without pinholes.
2, non-toxic and tasteless, safe and hygienic.
3, with excellent moisture resistance and high barrier capacity, can be shaded.
4. Strong mechanical properties, high anti-blasting performance and strong puncture and tear resistance.