Shelf Life Library: Collection
Shelf Life Library: Collection
We've collected all 10 articles in our Shelf Life Series in one convenient spot. Start at the beginning if you're a student or brand-new chocolatier, or jump around according to your interests and experience level.
Still have questions? Chocolate Academy™ Chefs are here to help your business succeed. Just reach out via the contact form.
This first article in our guide to shelf life will give you a quick look at common shelf life problems seen in chocolate confections and what causes those issues.
Our second article in the shelf life guide looks at the preservation methods available to chefs and confectioners for extending shelf life by adjusting both internal and external factors affecting the finished product.
This is the third article in our series on shelf life. We'll look at the basic reasons a chef or chocolatier would want to extend the shelf life of their products and some reasons they might not want to.
This fourth article in our guide to shelf life will explore water-binding ingredients and look at how moisture affects shelf life.
This is the fifth article in our shelf life guide. Here, we will offer a concise introduction to the concept of water activity (AW) as it relates to shelf life.
This sixth article in our guide to shelf life takes a look at one accurate and convenient way to measure water activity: an Aw meter.
In the seventh article in our guide, we'll explore why measuring water activity might not be necessary for you right now or, if it is, what the options for determining water activity are
While the concept of water activity is fascinating, sometimes it's best to start with the basics. The eighth article in our series explores something every chocolatier should be aware of no matter where they are in their career: good hygiene practices.
The ninth article in our collection of shelf-life articles discusses ideal conditions for storing and packaging your chocolate creations. If your products don't last as long as you think they should, this is a good topic to explore before you start to worry about measuring water activity.
In this tenth and final article in the series, we'll look at factors a chocolatier should consider when setting shelf life goals and evaluating their products.
Meet the Chef!
Much of this information was prepared by Chef Russ Thayer of Chocolate Academy™ Montreal, who says, "Profitable pastry chefs and confectioners understand which preservative “tools” they have in their toolbox, how they work, and how best to apply them in their work. The challenge lies in balancing all of the aspects of shelf life to have exactly the results you are after. Shelf life means something different to each and every chef, so take the time to determine what that means for you, and then apply the principles covered to help you achieve those goals. All the best in your sweet chocolate journey, and never stop learning!"
