The preparations for Easter have begun, productions are in full swing, and the outlook for 2025 is promising. In 2024, chocolate production was 805 thousand tons, representing a 6% increase compared to 2023. This expansion can be seen in the egg industry: 58 million units were sold in the market. For 2025, even greater growth is projected, around 7%, according to the Abicab (Brazilian Association of the Chocolate, Peanut, and Candy Industry) survey.
When it comes to chocolate, the main concern of manufacturers during storage is temperature. "To give the sweet 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 the manufacturing of quick doors 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 health barrier, separating clean environments from contaminated ones.
"The touch of hands for opening and closing doors can lead to a lot of contamination inside production and storage areas. This type of smart system does not require physical contact. Some possibilities are floor sensors (induction loops) and motion radar, which allow the entry of carts, as well as 'no touch' push buttons, which only require arm or hand movement to activate the system and grant passage, without the need for contact," comments the CEO.
- Door to the outside area
The external area, such as the docks and shipping of the chocolate manufacturers' operation, also requires care, as the environment experiences greater temperature fluctuations.
"Investment in equipment that controls internal thermal insulation to prevent heat transfer into the warehouse is essential. Usually, these are panels with insulators, thus preventing thermal exchange," advises Giordania.
