ZHONGSHAN HEYING PRINTING & PACKAGING CO., LTD

Chocolate bag

The utility model belongs to the field of food packaging bags

The self sealing zipper bag is adopted, and the effect is that when the chocolate in the bag is not finished, the zipper can be sealed for next consumption, which is not only convenient, hygienic, but also environmentally friendly.

Chocolate has brown, light brown, bright and bright appearance, firm and crisp colloidal structure, smooth taste, slightly sweet, high nutritional value, contains protein, fat and sugar, as well as rich minerals such as calcium, iron and phosphorus. It is a food with high calories and is suitable for nutrition and heat supplement for men, women, the elderly and children. However, the quality of chocolate is different, especially the vast majority of chocolate products sold on the market are not cocoa, but cocoa butter. Consumers should know more about the marks on the packaging of chocolate and its products.

In terms of chocolate varieties, in addition to milk chocolate, white chocolate and dark chocolate, there are many flavors of sandwich chocolate.

Milk chocolate: raw materials include cocoa products, powdered sugar, dairy products, spices and surfactants, containing at least 10% cocoa slurry and at least 12% milk.

White chocolate: the ingredients are basically the same as milk chocolate. It includes sugar, cocoa butter, solid milk and spices. It does not contain cocoa powder, so it is white.

Dark chocolate: cocoa paste with sweetener and cocoa butter. Its board hardness is large, its cocoa butter content is high, the average content is 27%, and the milk content is less than 12%.

Nut chocolate: all kinds of whole, half or broken nuts are mixed with pure chocolate in a certain proportion and made into rows, blocks and granules of various specifications and shapes by casting process.

Polished chocolate: there are two main types:

First, take the bulky rice flour products, sugar or nuts as the core, use the rolling hanging garment forming and polishing process on the outside, cover a layer of chocolate, and then polish to make products with very bright surface and different shapes such as round, oblate and oval.

Second, chocolate is used to make cores of different shapes. Sugar syrup is repeatedly hung on the surface of the chocolate core, the surface is covered with a thin layer of sugar coating, and then polished to make sugar coated chocolates of different shapes.

Sandwich chocolate: all kinds of baked products or appropriate candy products, covered with a layer of pure chocolate to form a product with core material sandwiched in the middle of chocolate.