The date of production of small packages is generally coded on the reverse side.

1. 2257, which means the production date is May 7, 22, and the shelf life is 52 weeks, that is, one year, as shown in the blue text box:

2. The first code after the production date indicates the place of origin, and B stands for Beijing, as shown in the blue text box:

In order to trace the responsibility of this batch of products afterwards and avoid confusion, each batch of products has a corresponding batch number. It is a set of numbers or letters plus numbers used to identify "batch". Generally, it consists of two digits of the year, month and day of the production time.

Extended information

Storage methods of chocolate

1. Storage at room temperature

If the weather is not very hot, keep chocolate in a cool, dry and clean room temperature and cool place, away from direct sunlight, water and other smells. When storing chocolate, temperature and humidity are the most important.

The storage temperature of pure chocolate is 5 ~ 2℃, and the humidity is controlled at 82 ~ 85℃. The storage temperature of compound chocolate is 8 ~ 18℃, and the humidity is controlled at 78℃.

2. Seal the refrigerator with plastic bags to keep it fresh

If the room temperature is too high, you can also seal it in the refrigerator with plastic bags to keep it fresh. Don't take it out immediately after opening it. Don't store chocolate directly in the refrigerator to avoid frost, and eat it after the temperature rises.