How to choose candy

1. Packaging

High-quality candy has moistur"≥€‌e-proof packaging, clear trademarks, c★£andy names, and manufacturer nam₹>πes. The packaging is ti& §ght, neat, and without cra↑§cks or looseness. Pre±‌↓<mium candies often h₹φπave multiple layers of¶‌ exquisite packaging. Ordinary ca &¥¥ndies usually have only one la♥♥≤yer of packaging, and some may e←←¥ven lack the manufacturer's★× name, indicating poor qual↑≈✔€ity.

2. Appearance

High-quality candy has a smoot↓©h and even surface with∏§©§out cracks, defects, stic∞∑×$kiness, or impurities,≥☆ε and good transparency. Fille♣•βd candies should not leak filling. If ¥β§<the candy is incomplete iΩγ$n size, sticky, or lacks traλ&÷nsparency, it is consider✘™ed inferior.

Each type of candy has its unique ar$£×oma; if a certain candy loses its in€>herent fragrance, it indicates a qua☆×εεlitative change and should not be p&​≥urchased by consumers.α&↕&

3. Taste

Good candy has a sweet taste that is s §mooth and moderate wiφ™thout any off-flavors. Milk¥↕ candies, protein candie®πs, and chocolate candies should have a≤♥< delicate texture. Infer★​↑ior candies may have burnt or b'α‌↕itter tastes along with othe​<r unpleasant flavors. Good candies a↑✔→↓re well-packaged; hard cand&$"×ies should be hard aπ₩•<nd brittle; soft candies should be↑$✘ soft and elastic; filled ca>>αndies should not leak filling. All ¶φ' candies should not stick to teeth or p♥↓aper. If there is any crys✔★✘tallization present, it is advisable n§λ¶ot to purchase.

4. Quantity

Candies produced by reputable €←₹manufacturers have a specific ₩∑← quantity per kilogram with unifo¥"rm sizes: for less than 100 pieces (b☆☆∏locks) per kilogram, a varia↕¥λnce of 2 pieces is allowed; for 10♣Ω€0-200 pieces, a variance πσ¶φof 4 pieces is allowed; for more tha↕≈n 200 pieces, a variance of  εε up to 6 pieces is allowed. If the qua✘↕≥ntity of purchased candy does not mee€≈t these standards, its quality is poor.♥σ↓"

5. Melting and crystallization

If there is slight stickin$βess on the surface packaging paper of   the candy, it indica ±§tes mild melting; if it starts t★∏o dissolve and deform significa✔"¶λntly, it indicates severe me÷€¶lting. A white sandy l₽>±∏ayer on the surface at dista÷"nces of 1-2 meters indicat£↓↑¶es mild crystallization; at dist•Ωασances of 3-5 meters indicatσ es severe crystallization. Crystall‌✘ization occurs when s✔<®ucrose in the candy dis &∞ solves and then re-cry≥ §stallizes. Severe crystallizat≥↑λion makes the candy crumbly and frag÷÷ile; such products are no•  t advisable to purchase.

Five considerations when∑♥♠φ selecting candy

1. First observe whether the o ±πuter packaging is damaged or cle∏£Ωan; check if the pri↔£↓↓nting is clear and if ®₩labels are complete and legitimβε♥δate. Products from reputable manuf​✔∞‌acturers should have compl✔©ete labels indicating produc>↔πt name, manufacturer name, address, i←•∞∑ngredient list, net weight, p ÷δroduct type code standards followed εγβby expiration date etc.; avo>✘↕id purchasing products wit$α₹h poor printing quality where∑ δ text is unclear or inc←↔✘omplete labeling inclu± ‍ding missing production dat₩λes.

2. The color of the candy should be n™₹&ormal, uniform and bright with pure arλ®∞±oma; flavor intensity sho•'♣uld be moderate withβ∑out any off-flavors; the sh®φ←φape should be proper←$‌© with neat edges free from chi≈©ps or cracks; surfaces must Ω be shiny smooth with c≠™÷lear patterns while being uniform in​® size and thickness withou<↕ t obvious deformation‌‌; no visible impurities should be p✔§resent.

3. Choose branded products produced€ε by well-known companies♥∏φ sold in large malls or supermarket£δ£♥s.

4. Select recently produced productεγ‍♥s with intact packaging e‍¶≠specially those containing dairy in₽>gredients as they can spoil easily past÷↕ their expiration date showing yellow>✘ing appearance with off-flavorsγ≤ additionally damaged paΩ€↔$ckaging can lead to contamination.

5. Try to eat less c®₩★andy before bedtime; brush your teet☆≠h after consuming swe•≤ets to prevent cavities.