The preparations for Easter have begun, productions are in full swing, and the scenario for 2025 is promising. In 2024, chocolate production was 805 thousand tons, representing a 6% growth compared to 2023. This expansion can be seen in the egg industry: there were 58 million units in the market. For 2025, an even greater growth is projected, around 7%, according to Abicab’s research (Brazilian Association of Chocolate, Peanut and Candy Industry).
When it comes to chocolate, the main concern of manufacturers during storage is temperature. ‘For the sweet to have a good shine and texture, tempering must be used, which is a technique of heating and cooling,’ reveals Giordania Tavares, CEO of Rayflex, a national reference in high-speed door manufacturing in Brazil and Latin America.
To help manufacturers maintain the ideal temperature of the products, the executive has prepared two fundamental tips for Easter supplies storage, check it out:
- ‘No touch’ System
The ‘no touch’ or contactless system, as the technology is also known, aims to provide a true sanitary barrier, dividing clean from contaminated environments.
‘Hand contact for door opening and closing can bring a lot of contamination into production and storage spaces, this type of intelligent system does not require physical contact. Some possibilities are floor sensors (induction loop) and motion radar, allowing the entry of carts, and also ‘no touch’ pushbuttons, which only require arm or hand movement to activate the system and release passage, without the need for touching,’ comments the CEO.
- Door to the external area
The external area such as docks and the chocolate manufacturers’ operations also need attention, as the environment experiences a greater temperature variation.
Investing in equipment that controls internal thermal insulation, preventing heat transfer into the warehouse, is essential. Typically, these are items constructed from panels with insulation, thus avoiding thermal exchange,” advises Giordania.
