Selmi Chocolate Machinery

shelf life

Picture of Ozgur Goral
shelf life
by Ozgur Goral - Wednesday, 2 June 2010, 12:29 AM
Hi Everybody,

I'm getting prepared to start my small chocolate business. I'd really appreciate your help.

I'm planning to use a Selmi Plus or Futura tempering machine to manufacture some solid mostly dark chocolates.(%65-70) I've heard that the shelf life won't last that long with Selmi. Is that true? What's the average shelf life for a solid chocolate? I also would like to know

1) How the mould quality affects the shelf life
2) How boxing/wrapping affects the shelf life?
3) Are there any tips about my situation?

Thanks in advance,

Picture of Melanie Boudar
Re: shelf life
by Melanie Boudar - Thursday, 15 July 2010, 12:39 AM
I've had bars I molded on Selmi for 6 months or more, packaged in see thru food grade plastic.Usually they sell before thats an issue and we keep them in a 60- degree showcase.
The Selmi crystallizes the chocolate properly so why why would Selmi have anything to do with shelf life?
Picture of ruth fisch
Re: shelf life
by ruth fisch - Monday, 28 March 2011, 9:10 PM

I used a wine cooler to keap the bars at 55 f