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Storage requirements for different candies

Storage requirements for different candies

In order to let their children eat more, some parents especially like to add sugar to milk and porridge, so that children can easily develop the habit of preferring sweets. Usually control the intake of baby snacks, sugary snacks, chocolate, jelly to eat as little as possible, so that the baby's diet to maintain low saccharification.

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Why do some chocolates turn white in the fridge?

Why do some chocolates turn white in the fridge?

1. This is the icing of chocolate or anti-frost caused by oil. The refrigerator storage environment is humid, and the sugar in chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates. Even if the package is sealed, moisture will still penetrate from the folds or corners of the outer package, causing the chocolate surface to be covered with a thin layer of gray icing. In addition, the cocoa butter grains will dissolve and penetrate into the chocolate surface to re-crystallize, causing the chocolate to appear anti-frost phenomenon. Secondly, the temperature in the refrigerator is usually below 10 ℃. Chocolate is taken out of the refrigerator. Once it is taken to the normal temperature environment, moisture will immediately accumulate on the surface, making the phenomenon of frost and anti-frost more serious. Moreover, after refrigeration, the chocolate frosted on the surface will not only lose the original mellow flavor and taste, but also conducive to the growth of bacteria, easy to mildew. After eating, it will bring harm to health. 3. The best temperature for storing chocolate is 5 ℃-18 ℃. 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. 4. The best way to preserve it is to eat it as soon as possible and avoid putting it in the refrigerator.

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How many kinds of candy?

How many kinds of candy?

Candy categories are: hard candy, sandwich sugar, inflatable sugar, gel sugar, caramel sugar, polishing sugar, gum, chocolate and chocolate products and other categories. Due to the high price of the candy, it was only available to aristocrats until the 18th century. But with the rise of the colonial trade, sugar is no longer a rare thing, many candy manufacturers at this time began to test a variety of candy formula, large-scale production of candy, so that candy into ordinary people's homes. This is an important reason why we can see so many candies today.

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Candy to buy small common sense

Candy to buy small common sense

According to the classification of candies, candies can be divided into hard candies, hard sandwich candies, cream candies, gel candies, polished candies, gum-based candies, inflatable candies and tableted candies, among which hard candies are hard and crisp candies with white granulated sugar and starch syrup as the main ingredients; milk fat candy is made of white granulated sugar, starch syrup (or other sugar), fat and dairy products, with protein not less than 1.5 and fat not less than 3.0, and has special milk fat flavor and burnt flavor. Gel candy is made of edible gum (or starch), white granulated sugar and starch sugar.

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Interpretation of Food Allergen Types in Countries of the World

Interpretation of Food Allergen Types in Countries of the World

Core tip: According to the ANZ Food Standards Agency (FSANZ), on June 27, 2016, IKEA Australia announced the recall of 8 chocolates because the products contained milk, hazelnut and almond allergens but did not declare them. Before that, Canada also recalled frozen seafood food without egg allergen, "refreshing brand" seafood products and frozen fish cakes. Recently, there have been frequent recalls of unlabeled allergen products, and food companies do not know enough about allergen ingredients and regulations in various countries. In response to this situation, the Food Partner Network provides a detailed interpretation of the laws and regulations on allergies in countries around the world.

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How many types of candy are there?

How many types of candy are there?

Maltose A disaccharide formed by the condensation of two sugar molecules with а glycosidic bonds. Is the main component of caramel. It is produced by the action of malt containing amylase on starch. Used as a nutritional agent, but also for the preparation of culture medium. From a chemical point of view: maltose (MaltoseorMaltSugar) is a chemical noun, is a disaccharide (disaccharide) class. It is white needle-like crystal. The common maltose does not crystallize, and when cooking, due to the addition of sucrose, the white maltose also turns to golden yellow, increasing its color and flavor. Maltose, also known as glutinous rice sugar, it is made of wheat and glutinous rice, sweet and delicious, nutritious,

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