decisions related to warehousing of coffee. state reason?
i want it for business management project
Answers
Chocolate is sensitive to moisture, odours and, if in contact with air and light, oxidation. The chocolate should be protected against light and air and stored in a cool, dry place at a constant temperature between 12 and 20 ° C. Never freeze or keep the chocolate below 12 ° C.
Under the above conditions, chocolate (dark chocolate and semi-sweet) can be stored for more than 12 months, while milk or white chocolate can be stored under the same conditions for 8 to 10 months.
The temperature difference should not be higher than 7 ° C when the chocolate is removed from storage. The quality of chocolate is adversely affected by sudden changes in temperature. Frequent exposure to high temperatures can cause the cocoa butter in the chocolate to rise to the surface, creating a "blooming" effect, which can make the chocolate appear cloudy gray in color.
Be aware of odours.
Chocolate is very receptive to the absorption of unknown odors. That is why chocolate should be stored in an area that does not smell damp or unusual. Good ventilation in the warehouse is essential. Chocolate should never be stored in or near products with a strong odor (eg, cheese, fish, meat, lemons, bananas,etc.
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