How to Select Candy

1. Packaging

High-quality candies have moisture-proof packaging, clear trademarks, candy names, and manufacturer names. The candy packaging is tight, compact, and neat, without any cracks or looseness. High-end candies may have multiple layers of exquisite packaging. Ordinary candies generally have only one layer of packaging, and some may not even have the manufacturer's name on the wrapper, indicating poor quality.

2. Appearance

High-quality candies have a smooth, flat surface, without cracks, defects, sticking, impurities, and good transparency. Filled candies should not have exposed fillings. Candies that are incomplete in size, sticky, and lack transparency are considered inferior.

Each type of candy has its unique aroma. If a candy loses its inherent aroma, its quality has changed, and consumers should not purchase it.

3. Taste

Good candies have a smooth and moderate sweetness without any off-flavors. Cream candies, meringue candies, and chocolate candies should have a delicate texture. Inferior candies have a bitter taste and other unpleasant flavors. Good candies have intact packaging; hard candies should be firm and crisp; soft candies should be soft and chewy; and filled candies should not have exposed fillings. All candies should not be sticky or stick to the wrapper. If there is a sandy texture, it's not recommended to buy them.

4. Number of Pieces

Candies produced by regular manufacturers have a certain number of pieces per kilogram, with uniform size. For candies with less than 100 pieces (blocks) per kilogram, a difference of 2 pieces is allowed; for 100-200 pieces, a difference of 4 pieces is allowed; and for more than 200 pieces, a difference of ±6 pieces is allowed. If the number of candies purchased does not meet the above values, the quality is poor.

5. Sugar Crystallization and Melting

Slightly sticky candy wrappers indicate slight melting; significant deformation indicates severe melting. A white sandy layer of 1-2 mm on the candy surface indicates slight sugar crystallization; 3-5 mm indicates severe sugar crystallization. Sugar crystallization is the phenomenon of sucrose in candy dissolving and recrystallizing. Severe sugar crystallization makes the candy become a crumbly and easily broken sandy mass, and should not be purchased.

5 Considerations When Choosing Candy

1. First, observe the outer packaging for any damage, cleanliness, clarity of printing, and integrity of the label. Candies produced by regular manufacturers have complete and clear product labels, indicating the product name, manufacturer name, address, ingredient list, net content, product type, execution standard code, and expiration date. Do not purchase products with poor packaging printing quality, blurry lettering, incomplete labeling, or missing production dates.

2. The candy's color should be normal, uniform, and bright; the aroma should be pure; the taste should be moderately strong; and there should be no off-flavors. The candy's shape should be correct, the edges neat, without chipped corners or cracks; the surface should be bright and smooth, with clear patterns; and the size and thickness should be uniform, without any significant deformation. The candy should be free from any visible impurities.

3. Choose name-brand products from well-known manufacturers sold in large shopping malls and supermarkets.

4. Choose recently produced products with intact packaging. Especially for candies containing dairy products, exceeding the shelf life can easily cause spoilage, resulting in a yellowish appearance and off-flavors. Additionally, damaged packaging can contaminate the product.

5. Try to eat less candy before bedtime. Brush your teeth after eating candy to prevent cavities.