Storage requirements for different candies

2023-03-27

Storage requirements for different candies
Pectin soft candy: optimal conditions (humidity: 60-65%, temperature: 18-23 ℃), limit: humidity not exceeding 60%, temperature not exceeding 60 ℃. Do not allow direct sunlight.
Gelatin Soft Candy: Best Conditions (Humidity: 60-65%, Temperature: 18-23 ℃) Limit: Humidity not exceeding 60%, Temperature not exceeding 40 ℃. Do not allow direct sunlight.
Hard candy: The best conditions (humidity: below 45%, temperature: 18-23 ℃) Limit: humidity not exceeding 50%, temperature not exceeding 55 ℃. Do not allow direct sunlight.
Tablet pressing/polishing sugar: optimal conditions (humidity: below 50%, temperature: 18-23 ℃) Limit: humidity not exceeding 55%, temperature not exceeding 60 ℃. Do not allow direct sunlight.
The best temperature for storing raw chocolate is 5 ℃ - 18 ℃. In summer, if the room temperature is too high, it is best to seal it with a plastic bag and store it in the refrigerator freezer. When taking out, please do not open it immediately, let it slowly warm up, and open it for consumption when it is close to room temperature. In winter, if the indoor temperature is below 20 ℃, store it in a cool and ventilated place.

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