03-07

2024

The origin of candy

The origin of candy

The development history of candy can be traced back to three thousand years ago. The word "Yi" appeared in ancient Chinese books in the Han Dynasty, and caramel may be the earliest hard candy. More than 1,000 years ago BC, ancient Egyptians used honey, dates and figs to make sweets. During the Tang Dynasty, sugar cane was introduced into China from India for planting. From the end of the 16th century to the middle of the 18th century, the French proposed crystalline sugar from sugar beets. Europeans discovered cocoa in the 16th century and made cocoa into chocolate in the 19th century. Candy production technology gradually took shape in the late 19th century. Early candy mainly with sugar and liquid syrup as the main body, after boiling, with some food additives, after blending, cooling, molding and other process operations, constitute with different texture, shape, with different color, aroma, taste, different packaging, resistant to preservation, easy to carry sweet solid food. The organizational structure of the candy is amorphous or microcrystalline solid, and the quality requirements of the candy are: small water absorption, strong anti-crystallization, low sweetness, high fineness, and good shape retention.

03-07

2024

Storage requirements for different candies

Storage requirements for different candies

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.

03-07

2024

What is non-fried puffed food?

What is non-fried puffed food?

Non-fried puffed foods refer to puffed foods made by baking rather than frying. This type of food is claimed to be healthier than fried puffed foods because high-temperature baking and frying are similar in certain chemical components, such as the production of acrylamide. However, baked puffed foods may also contain additives such as sweeteners and fresheners, as well as aluminum-containing puffing agents such as potassium aluminum sulfate and ammonium aluminum sulfate. In addition, some products may use hydrogenated vegetable oil as a processing feedstock. Examples of non-fried expanded foods include non-fried potato chips, non-fried onion rings, non-fried vegetable rolls, and the like.

03-07

2024

2024 confectionery market trends

2024 confectionery market trends

< 123 >