Temperature Monitoring in Chocolate Transport
Case Study Summary:
Chocolate is highly sensitive to temperature, and poor temperature control during transport can cause it to bloom—leaving a white or grey film from fat separation. This affects both appearance and taste, making products unsellable.
A leading chocolate manufacturer needed a way to ensure their product remained below 29°C during storage and shipping. To address this, they used a custom Thermax 6 Level Mini temperature indicator. These indicators were attached to each pallet to verify that chocolate had not exceeded its safe threshold.
By implementing this solution, the manufacturer could visually confirm correct handling throughout the cold chain—from production to dispatch—helping prevent spoilage and maintaining product quality upon arrival.
This case study covers:
Why chocolate’s melting point matters
Temperature’s effect on appearance and flavour
How thermal indicators work
Maintaining integrity through the cold chain
Ensuring product arrives in saleable condition
Who Should Read This:
Confectionery logistics managers
Chocolate and candy manufacturers
Cold chain quality assurance teams
Food and beverage shippers
Distributors handling temperature-sensitive goods
Exporters of premium chocolate or sweets
Note: These whitepapers and resources were developed in the United Kingdom and reference UK industry data and regulations. However, the technology, best practices, and core principles discussed are fully relevant and applicable to New Zealand businesses and operations.
Since this study the technology has been improved and we would now use the updated version of the Thermax 6 Level Mini Temperature Indicator, the WarmMark.