Storage requirements for different candies

Storage requirements for different candies
Pectin soft candy: the best condition (humidity: 60-65%, temperature: 18-23 ℃), limit: humidity not more than 60%, temperature not more than 60 ℃. Do not allow direct sunlight.
Gelatin soft candy: the best condition (humidity: 60-65%, temperature: 18-23 ℃) Limit: the humidity shall not exceed 60%, and the temperature shall not exceed 40 ℃. Do not allow direct sunlight.
Hard candy: the best condition (humidity: below 45%, temperature: 18-23 ℃) Limit: the humidity shall not exceed 50%, and the temperature shall not exceed 55 ℃. Do not allow direct sunlight.
Tablet pressing/polishing sugar: the best condition (humidity: below 50%, temperature: 18-23 ℃) Limit: the humidity shall not exceed 55%, and the temperature shall not exceed 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 better to seal it with a plastic bag first, and then store it in the refrigerator freezer. When taking it out, do not open it immediately, let it slowly warm up, and then open it for eating when it is close to room temperature. In winter, if the indoor temperature is lower than 20 ℃, store in a cool and ventilated place.