Candy quality assessment involves the following aspects:
1. Packaging
High-quality candy features moisture-resistant wrappers with clear logos, product names, and manufacturer details. Packaging is secure, compact, and neat, free from tears or loose edges. Premium candies often have multi-layered, exquisitely designed packaging. Ordinary candies typically have basic, single-layer packaging; some even lack manufacturer labels, indicating poor quality.
2. Appearance
High-quality candies feature smooth, even surfaces free of cracks, imperfections, sticking, or impurities, with good transparency. Filled candies should not reveal their filling. Candies that are irregularly sized, sticky, or lack transparency are inferior.
3. Aroma
Each candy variety possesses a distinct aroma. If a candy loses its inherent fragrance, it has undergone a qualitative change and should not be purchased.
4. Taste
Good candy offers a smooth, moderate sweetness without off-flavors. Buttercream, meringue, and chocolate candies should have a delicate texture. Inferior candies exhibit burnt bitterness or other unpleasant tastes.
5. Condition
Good candy has intact packaging. Hard candies should be firm and brittle; soft candies should be pliable and elastic; filled candies should not leak filling. All candies should be non-sticky to teeth and paper. Avoid purchasing candies with sugar bloom.Sanding occurs when sucrose in candy dissolves and recrystallizes. Severe sanding renders candy brittle and crumbly.
6. Count
Candy from reputable manufacturers has a specified count per kilogram with uniform size. For products under 100 pieces (pieces/blocks) per kilogram, a tolerance of ±2 pieces is allowed;For 100-200 pieces per kg, a deviation of 4 pieces is allowed; For over 200 pieces per kg, a deviation of ±6 pieces is allowed. If the candy's piece count does not meet these values, its quality is substandard. 7. Melting and Recrystallization Slightly sticky surface wrapping indicates minor melting; noticeable deformation due to melting indicates severe melting.A white powdery layer 1-2mm thick indicates mild recrystallization; 3-5mm thick indicates severe recrystallization. Recrystallization occurs when dissolved sucrose in candy re-forms crystals. Severe recrystallization renders candy brittle and crumbly, making it unsuitable for purchase.
How to select different types of candy?
Hard Candy: Crisp-textured candies should have a glossy, translucent surface that doesn't stick to the wrapper, free of large bubbles or impurities. Crunchy candies should be pure white or exhibit the characteristic color of their variety, offering a crisp texture that doesn't stick to teeth or paper, with uniform air pockets visible when cut.
Milk Candies: For gelatinous candies, the surface should be smooth, with a delicate, creamy texture that is neither too soft nor too hard. They should not stick to teeth or wrappers and possess elasticity. Non-gelatinous candies should have a fine surface and cross-section with uniform crystallization, free from roughness. They should be of moderate hardness, non-sticky to teeth or wrappers.
Buttercream Candy: For gelatinous types, the surface should be smooth, with a delicate, smooth texture and a pleasant firmness. It should not stick to teeth or paper, be easy to chew, and contain no impurities. For granular types, the surface should be smooth, with a delicate, smooth texture and a moderate firmness. The cross-section should show uniform, fine crystals, not stick to teeth or paper, be free of roughness, and contain no impurities.