The Basics of Properly Storing Wholesale Sweets for Resale

Knowing how to store large deliveries of wholesale sweets is a must if you want to retail them successfully. Even a slight mishap in storage can result in alterations to taste and texture that can completely ruin the flavour of these sweets.

Before anything else, talk with your suppliers to learn how to properly store the particular sweets you’re buying from them. They are, after all, in the business of moving huge batches of wholesale sweets to retailers around the country.

There are, however, a few basic storage pointers that are universal when it comes to storing confectionery for the long-term.

Keep it Away From Direct Sunlight

Never, ever place confectionery where it is exposed to direct sunlight. Keeping foodstuffs away from direct sunlight is pretty standard advice as sunlight melts, distorts, ruins the texture and promotes microbial growth. You should invest in a dark, cool storage room or warehouse where you can safely store your supplies of wholesale sweets. As for items on display, make sure that the layout of shelves is arranged in such a way that sunlight does not reach them no matter what time of the day it is.

Never Mix Different Sweets

Storing different kinds of confectionery in the same container is a recipe for disaster.
Each variety is different – from the ingredients used to the way those ingredients are prepared. Mixing any of these ingredients together, even accidentally, can ruin the flavour. Even if the sweets themselves do not touch each other, the ‘fumes’ can blend with each other in the container. This particular problem becomes even more serious when one of the products contains even a slight amount of water. The result: aromas and flavours mixing together when they should not. Simply put, make sure that you store each product in its own separate container.

Store Sweets in an Airtight Vacuum

Large batches of wholesale sweets keep longer if they are not exposed to humidity and the various spores floating about in the air. Airtight containers are good at keeping bad stuff out, but you also have to consider the bad stuff that is already in the air that was trapped inside the container. This is usually not a problem when you first receive the packages from suppliers, as they tend to be stored in vacuum or sterilised packs. Once you open the packages, however, you should store them in vacuumed, airtight containers.

Slowly Acclimate Frozen Sweets

Some confectionery, like solid bars of chocolate, can be frozen – but thawing them is a bit trickier than simply taking them out of the freezer. You need to slowly raise the temperature over a gradual period of time. If they warm up too fast, you risk condensation forming – resulting in sugar bloom that ruins the taste, texture and appearance. This is especially problematic for chocolate-based confectionery.

For small batches, simply wrapping a chilled dishtowel around a box or tray will suffice to slow down the warm-up process. For larger batches, though, you will need to place them in an environmentally controlled room or container. This will allow you to slowly warm them while reducing the risk of sugar bloom.

One final piece of advice: when the label says confectionery may be stored at room temperature, that means below 65 degrees Fahrenheit or 18 degrees Celsius.

Keep these pointers in mind and you shouldn’t have too many problems with storage of your confectionery.