Comments (0) Please log in to add your comment. Transcript of China's Open Door Policy (Causes and Results) China's Open Door Policy Before the Open Door Policy, many countries were beginning to try to gain control of the trade in different parts of China.
Chocolate is best kept in dry places without strong odours and with good ventilation. The temperature should be 18-20 degrees C (65-68 degrees F). Humidity should be below 50% as it causes sugar bloom, which is a grey or white layer of sugar crystals on the surface of chocolate. Sugar bloom generally does not render the chocolate inedible, but the taste definitely suffers.
âAnother approach is to limit the amount of fat that is present in a liquid form by storing the product in cool, but not too cold, conditions. 18 degrees Celsius is ideal.â. Chocolate is very sensitive to fluctuations in temperature. âJust a few degrees make a big difference,â Reinke noted in the release. âAt 5 degrees, basically, all cocoa butter is solid; and above about 36 degrees everything is liquid.â On top of this, the type of crystals in the chocolate plays an important role.