Storage requirements for different candies
Published Time:
2025-05-27
Storage conditions for pectin candy: humidity 60-65%, temperature 18-23℃; limit: humidity not exceeding 60%, temperature not exceeding 60℃. Avoid direct sunlight.
Storage Requirements for Different Candies
Pectin soft candy: Conditions (humidity: 60-65%, temperature: 18-23℃), limit: humidity not exceeding 60%, temperature not exceeding 60℃. Must not be exposed to direct sunlight.
Gelatin soft candy: Conditions (humidity: 60-65%, temperature: 18-23℃) limit: humidity not exceeding 60%, temperature not exceeding 40℃. Must not be exposed to direct sunlight.
Hard candy: Conditions (humidity: below 45%, temperature: 18-23℃) limit: humidity not exceeding 50%, temperature not exceeding 55℃. Must not be exposed to direct sunlight.
Pressed/polished candy: Conditions (humidity: below 50%, temperature: 18-23℃) limit: humidity not exceeding 55%, temperature not exceeding 60℃. Must not be exposed to direct sunlight.
The storage temperature for fresh chocolate is 5℃-18℃. In summer, if the room temperature is too high, seal it in a plastic bag first, then store it in the refrigerator. When taking it out, do not open it immediately, let it slowly return to room temperature before opening and eating. In winter, if the indoor temperature is below 20℃, store it in a cool and ventilated place.
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