Fat bloom is recognized as a grayish coating on the surface of the chocolate. It can develop on dark, milk, or white chocolate, but is most evident on dark and milk. When touched lightly with the finger, it has a greasy appearance and is easily wiped off or smeared. Fat bloom is caused by:
Sugar bloom has a grayish appearance and in a mild for may resemble fat bloom but is not easily removable with the touch of a finger and has no greasy feel. In a more severe form, it has a crystalline appearance and is rough to the touch. It can form on milk, dark, and white chocolate. When viewed under a microscope, small sugar crystals are noticeable. Sugar bloom is caused by:
The high ends of the following timelines are for product maintained in the optimal recommended environment.
Date Code - 42740050
4 - The year 2014
274 - The 274 date of Julian calendar EX: 274 (Oct. 01, 2014)
0050 - Internal lot Tracker Code
Products should have a minimum of 2-3 months shelf life upon receipt.