Storage requirements for different candies


Release time:

2023-12-26

Storage requirements for different candies Pectin fudge: best conditions (humidity: 60-65%, temperature: 18-23 ℃), limit: humidity not exceeding 60%, temperature not exceeding 60 ℃. Do not allow direct sunlight. Gelatin soft candy: the best conditions (humidity: 60-65%, temperature: 18-23 ℃) limit: humidity does not exceed 60%, temperature does not exceed 40 ℃. Do not allow direct sunlight. Hard candy: best conditions (humidity: below 45%, temperature: 18-23 ℃) limit: humidity not exceeding 50%, temperature not exceeding 55 ℃. Do not allow direct sunlight. Tabletting/polishing sugar: best conditions (humidity: less than 50%, temperature: 18-23 ℃) limit: humidity does not exceed 55%, temperature does not exceed 60 ℃. Do not allow direct sunlight. The optimum temperature for storing raw chocolate is 5°C -18°C. In summer, if the room temperature is too high, it is best to seal it with a plastic bag and then store it in the refrigerator. When taking it out, do not open it immediately, let it slowly return to temperature, and then open it for consumption when it is close to room temperature. In winter, if the indoor temperature is lower than 20 ℃, it can be stored in a cool and ventilated place.

Storage requirements for different candies

Pectin fudge: best conditions (humidity: 60-65%, temperature: 18-23 ℃), limit: humidity not exceeding 60%, temperature not exceeding 60 ℃. Do not allow direct sunlight.

Gelatin soft candy: the best conditions (humidity: 60-65%, temperature: 18-23 ℃) limit: humidity does not exceed 60%, temperature does not exceed 40 ℃. Do not allow direct sunlight.

Hard candy: best conditions (humidity: below 45%, temperature: 18-23 ℃) limit: humidity not exceeding 50%, temperature not exceeding 55 ℃. Do not allow direct sunlight.

Tabletting/polishing sugar: best conditions (humidity: less than 50%, temperature: 18-23 ℃) limit: humidity does not exceed 55%, temperature does not exceed 60 ℃. Do not allow direct sunlight.

The optimum temperature for storing raw chocolate is 5°C -18°C. In summer, if the room temperature is too high, it is best to seal it with a plastic bag and then store it in the refrigerator. When taking it out, do not open it immediately, let it slowly return to temperature, and then open it for consumption when it is close to room temperature. In winter, if the indoor temperature is lower than 20 ℃, it can be stored in a cool and ventilated place.

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