Preparations for Easter have begun, production is in full swing, and the outlook for 2025 is promising. In 2024, chocolate production reached 805 thousand tons, representing a 6% growth compared to 2023. This expansion can be seen in the egg industry: 58 million units were available in the market. For 2025, an even greater growth is projected, around 7%, according to research by Abicab (Brazilian Association of Chocolate, Peanut, and Candy Industries).
When it comes to chocolate, manufacturers’ main concern during storage is temperature. ‘To ensure the candy has a good shine and texture, tempering must be used, which is a heating and cooling technique,’ reveals Giordania Tavares, CEO of Rayflex, a national leader in fast door manufacturing in Brazil and Latin America.
To help manufacturers maintain the ideal temperature for their products, the executive has prepared two essential tips for storing Easter supplies, check them out:
- No-touch system
The ‘no-touch’ or contactless system, as the technology is also known, aims to provide a true sanitary barrier, separating clean environments from contaminated ones.
‘Hand contact for opening and closing doors can introduce a lot of contamination into production and storage spaces. This type of smart system does not require physical contact. Some options include floor sensors (induction loops) and motion radars, which allow carts to enter, as well as no-touch push buttons, which only require arm or hand movement to activate the system and allow passage, without needing touch,’ comments the CEO.
- Door for the external area
External areas such as docks and shipping operations for chocolate manufacturers also require attention, as these environments experience greater temperature variations.
‘Investing in equipment that controls internal thermal insulation, preventing heat transfer into the warehouse, is essential. Typically, these are items built with insulated panels, thus avoiding thermal exchange,’ advises Giordania.
