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03

2025-11

The difference between oats and wheat

The differences between oats and wheat include appearance, origin, nutritional composition, consumption method, and taste. Oat particles are large, light in color, and grow in cold regions. They are rich in dietary fiber, protein, vitamins, and minerals. Wheat grains are small, dark in color, and grow in temperate regions. They are rich in carbohydrates, proteins, and vitamins. Oats are usually used to make oatmeal, oatmeal Congee and other foods, while wheat can be used as flour to make various pasta.

2025-11-03

The difference between oats and wheat

03

2025-11

Candy selection tips

According to the classification of candies, candies can be divided into hard candies, hard sandwich candies, creamy candies, gel candies, polishing candies, gum based candies, inflatable candies and tablet candies, among which hard candies are a kind of hard and crisp candies with white granulated sugar and starch syrup as the main ingredients; Hard sandwich candy is a type of candy that contains a filling in its core; Milk fat candy is a candy made mainly from white sugar, starch syrup (or other sugar), oil, and dairy products, with a protein content of not less than 1.5% and fat content of not less than 3.0%. It has a special milk fat aroma and burnt aroma; Gel candy is a soft candy made with edible gum (or starch), white granulated sugar and starch syrup (or other sugar) as the main ingredients; Polishing candy is a candy with a shiny and solid surface; Gum based candy is a chewable or bubbly candy made primarily from white sugar (or sweeteners) and gum based substances; Inflatable candy is a candy with fine and evenly distributed bubbles inside the sugar body; Pressed candies are candies that are formed by granulation, bonding, and pressing. Consumers should pay attention to the following points when purchasing candy: 1. It is recommended to purchase candies in formal large shopping malls or supermarkets, as large shopping malls have strict control over the procurement of distributed products, standardized procurement channels, and guaranteed product quality and after-sales service. 2. Choose products produced by large enterprises or branded enterprises with standardized management and stable product quality. 3. Check the labels and packaging. Firstly, observe whether the outer packaging is clean and tidy, whether the printing is clear, whether the labels are complete, and whether the product is within its shelf life. Try to choose products produced recently. 4. Sensory evaluation shows that a normal candy should have (1) uniform color, pure and moderate aroma, normal taste, and peculiar odor, in line with the expected color and aroma of the product; (2) No visible impurities, no bubbles, no deliquescence, no paper sticking, tightly packed paper, no breakage or packaging phenomenon; (3) Half soft candy containing nuts, peanut kernels, etc., without sourness, insect infestation, or mold; Soft candy has elasticity and no melting or sticking phenomenon. 5. The surface of chocolate candy is smooth and delicate, without any whitening, moldy or burnt taste.

2025-11-03

Candy selection tips

03

2025-11

Storage requirements for different candies

Storage requirements for different candies Pectin gummies: conditions (humidity: 60-65%, temperature: 18-23°C), limits: humidity not more than 60%, temperature not more than 60°C. Do not let direct sunlight shine. Gelatin gummies: conditions (humidity: 60-65%, temperature: 18-23°C) limits: humidity not more than 60%, temperature not more than 40°C. Do not let direct sunlight shine. Hard candy: conditions (humidity: below 45%, temperature: 18-23°C) limit: humidity not more than 50%, temperature not more than 55°C. Do not let direct sunlight shine. Tableting/polishing sugar: condition (humidity: less than 50%, temperature: 18-23°C) limit: humidity not more than 55%, temperature not more than 60°C. Do not let direct sunlight shine. The temperature at which raw chocolate is stored is 5°C-18°C. In summer, if the room temperature is too high, seal it with a plastic bag and then store it in the refrigerator refrigerator. When taking out, do not open immediately, let it warm up slowly, and open it again when it is close to room temperature. In winter, if the indoor temperature is below 20°C, it can be stored in a cool and ventilated place.

2025-11-03

Storage requirements for different candies
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