The product of fondant chocolate wrapped and methods to improve the shelf life of fondant and chocolate to make a product fondant chocolate packed

摘要

The product of the conflict of chocolate wrapped and methods to improve the shelf life of fondant and chocolate to make a product fondant chocolate fondant chocolate wrapped products preparation and the method described here provide stability and life of Prat Eleira substantially increased.The packaged product and method is particularly suitable to extend the stability and shelf life of chocolate confectionery items that comprise a first component and a second component that chocolate contains a food ingredient, such as nuts, cookies, BISC Eights, liquors, fruit fillings, fillings containing fat, and combinations of these.The acondicionamentocompreende a container formed of injection molding thermoforming rigid having at least a flattened area surrounded by a peripheral edge sealing.A membrane, which is substantially impu00e9rvia to oxygen and moisture, is sealed by the sealing edge peripheral container is formed of a thermoplastic laminate including at least an oxygen barrier layer, which is positioned between at least a polymeric layer and internal At least a polymeric external layer.The barrier layer is substantially impu00e9rvia to oxygen and is effective to enhance the properties of balteira moisture from the container. The container and the membrane seal has a transmission rate of oxygen of less than 5 cm ^ 3 ^ / m ^ 2 ^ per day and a transmission rate of water vapor which is less than 5 g / m ^ 2 ^ per day. Chocolate confectionery product with superior stability