Storage Requirements for Different Candies

Pectin gummies: Conditions (Humidity: 60-65%, Temperature: 18-23°C), Limits: Humidity not exceeding 60%, Temperature not exceeding 60°C. Do not expose to direct sunlight.

Storage requirements for different candies

Pectin gummies: Conditions (Humidity: 60-65%, Temperature: 18-23℃), Limits: Humidity not exceeding 60%, Temperature not exceeding 60℃. Do not expose to direct sunlight.

Gelatin gummies: Conditions (Humidity: 60-65%, Temperature: 18-23℃), Limits: Humidity not exceeding 60%, Temperature not exceeding 40℃. Do not expose to direct sunlight.

Hard candy: Conditions (Humidity: below 45%, Temperature: 18-23℃), Limits: Humidity not exceeding 50%, Temperature not exceeding 55℃. Do not expose to direct sunlight.

Tablet/polished candy: Conditions (Humidity: below 50%, Temperature: 18-23℃), Limits: Humidity not exceeding 55%, Temperature not exceeding 60℃. Do not expose to direct sunlight.

The storage temperature for fresh chocolate is 5℃-18℃. In summer, if the room temperature is too high, first seal it in a plastic bag, then store it in the refrigerator. When taking it out, do not open it immediately; let it gradually return to room temperature before opening for consumption. In winter, if the indoor temperature is below 20℃, store it in a cool, ventilated place.

Jumping candy, also known as popping candy, jumps because it contains carbon dioxide gas that is trapped in the candy during the manufacturing process. When the candy is made, sugar is heated to a high temperature and then carbon dioxide is added under pressure. Once the candy cools and solidifies, the gas is trapped inside tiny bubbles. When you eat the candy, the moisture in your mouth dissolves the sugar, releasing the trapped carbon dioxide gas. This sudden release of gas creates a popping sensation, causing the candy to jump and crackle in your mouth. The unique texture and sound are what make jumping candy a fun and exciting treat.

What are the new trends in the candy industry going global? Creativity, health, low sugar, and customization have become new selling points.

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