The classification and production of chocolate packaging

Because chocolate's own characteristics, in the packaging when required to prevent moisture absorption, prevent aroma dissipation, prevent fat melting precipitation rancidity, pollution prevention, heat and other requirements. So for chocolate packaging requirement is very strict, not only to ensure that the packaging is beautiful, and to do the packaging requirements. Chocolate that appeared on the market of packaging materials mainly include paper products packaging, aluminum foil packing, foil packing, plastic flexible packaging and composite materials. Another for paper products, paper products package of high environmental protection, is commonly used in the packaging of chocolate. The outer packing with fixed box, protection of chocolate will not damaged, enhance the show. Chocolate paper covered coated paper, white cardboard, grey board, paper and corrugated carton board, some of the resistance to water, oil, acid, high value-added functional deodorant, wafer paper paper, use scale is gradually rise, it will become a highlight of paper packaging enterprises extra attention. Second, the aluminum foil packing aluminium foil has the property of moisture, avoid light, heat preservation. Both chocolate and outsourcing, the shadow of the aluminum foil. In general, aluminum foil as the inner packing of chocolate. Chocolate is a kind of food is easy to melt, and the aluminum foil can be very effective guarantee its surface does not melt. Three, foil package that is a kind of traditional packaging materials, because of its good barrier property and ductility, has a place in the chocolate packaging, but the production process, production efficiency, application limits and price factors, such as plastic packaging such as great shock. Four, plastic flexible packaging plastic packaging function, to enrich the various display characteristics such as force, gradually become one of the most main packaging chocolate. As technology mature, cold sealing soft package because of its high packing speed, low odor, and the advantages of no pollution, easy to tear, and can satisfy the chocolate packaging process to avoid the influence of high temperature, gradually become the main chocolate of the inner packing materials. Late plastic packaging development direction of the key is to improve the existing plastic performance, develop new varieties, improving strength and barrier property, reduce consumption, reuse, recycling to protect the environment. Five, the composite packaging composite materials with a variety of composite material properties and show obvious protective ability, made easy, easy processing, composite layer is firm, low consumption, gradually become a common in chocolate and candy packaging materials. Most of the composite materials is based on the material of flexible packaging, paper-plastic composite materials currently used, lu: su composite paper and aluminum composite, etc. The inner packing with PET and aluminum foil, maintain the luster of the products, aroma, moistureproof prevent oxidation, extend the shelf life and protecting the product performance. Chocolate packaging design materials that several common, according to its different packaging style, the market also has the packing of the container class, use is made of metal material, or in combination to use composite materials. Regardless of what kind of packaging materials are in order to protect the chocolate products, improve product safety and improve health consumers to purchase desire and commodity value. So when selecting a chocolate packaging materials should be a full investigation. Chocolate quality problems appearing in the highest frequency is the frosting, metamorphism and insect. Chocolate packaging in order to realize the contents of quality guarantee, at least has the following features: ( 1) The vapor barrier packaging should have outstanding performance, internal and external water vapor intrusion prevention packaging make the chocolate be affected with damp be affected with damp metamorphism and frosting. Much of southern China's vast, air humidity is high, the packaging is the sex of the higher requirements are put forward. ( 2) Because of the high temperature and strong temperature fluctuations can promote the formation of the chocolate butter cream, thus insulating packaging stays cannot be ignored. ( 3) In view of the nut chocolate, as well as resistance to wet, packaging should also show good oxygen resistance effect. By reducing the oxygen permeability of packaging materials, reduce the oxygen content in the warehouse during the chocolate packaging, so as to control the content of the oxidation. ( 4) In the packaging process, need to adopt the way of low temperature sealing, at the same time guarantee the sealing of the packing of the whole the invasion of the insect pest put an end to the outside world.