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Storage requirements for different can∏™dies
Pectin gummies: Conditionγ<•s (Humidity: 60-65%, Temperature: ↔<18-23℃), Limits: Humidity not exceedingε★≠ 60%, Temperature not exceeding ♦☆↕60℃. Do not expose to di✔≥rect sunlight.
2024-11-21
Storage requirements for different canγ®♥dies
Pectin gummies: Conditio±↑≈÷ns (Humidity: 60-65%, Te<δ↓mperature: 18-23℃), Limits: Humidity<α≤α not exceeding 60%, Temperature not exc↓±eeding 60℃. Do not ex≤ pose to direct sunlighδ×t.
Gelatin gummies: Conditions (Humidity:α∞ 60-65%, Temperature: 18-23℃) Limits: H↓™umidity not exceedin≤↓≠∑g 60%, Temperature no✔±✘t exceeding 40℃. Do not expose to dα÷λσirect sunlight.
Hard candy: Conditions¥& (Humidity below 45%, Temperatureσδλ: 18-23℃) Limits: Huα÷"midity not exceeding 50%, Temperature≤§ε not exceeding 55℃. Do not expos÷₽e to direct sunlight.
Tablet/polished candy: Con¶ $ditions (Humidity below 5•↔≥φ0%, Temperature: 18-23℃) Limits: HΩ'↓σumidity not exceeding 55%₩∑♣φ, Temperature not exceeding 60℃. Do no•$&t expose to direct sunli↓Ω''ght.
The storage temperat∞÷λαure for fresh chocolate is bet≤&↑δween 5℃ and 18℃. In summe♣↔•↔r, if the room temperature is too hig₹β h, first seal it in a plastic bag, t☆δhen store it in the refrigerator's cold✘♥→↕ storage. When taking it out, ♦do not open it immediately; let it α"¶$gradually return to room temperature ±>$ before opening and consu αming. In winter, if the indoor tempera₽γture is below 20℃, store i♠≥&↑t in a cool and vent'δilated place.
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Based on high-quality service, scientif♠↔ic management concept, rich res§∑ources and good reputatio↕¥γn, the company has successively estab≥$>lished an independent and perfect sto©₩rage system and self-o₩perated production system
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