1, protect the product's luster, fragrance and shape, extend shelf life.
It is very important to maintain the appearance of the candy and chocolate for a certain time. For example, the fruit hard sugar should have good transparency and the corresponding fruit aroma. The chocolate surface should have good brightness and the smell of cocoa. These qualities depend largely on the efficiency of packaging, packaging and packaging. Degree. It
There are different amounts of reducing sugar in all kinds of sweets. This reductive sugar has the nature of absorbing air and water easily, so the candy can absorb water and gas in varying degrees in wet environment. Once the candy sucks tide, it will become sticky and lose its proper transparency. Chocolate products are a kind of heat sensitive food, and also a product of high fat content.

2, prevent microorganism and dust pollution, improve product hygiene and safety.
Chocolate products are highly protein foods. It is particularly important to prevent microbial contamination from kernel or nut chocolate products, because nutrients in protein and chocolate are excellent microbial cultures. These products, if contaminated by bacteria, accelerate the rate of production of insects and metamorphism during storage. So as to lose the value of the commodity. Therefore, strict packaging can avoid microbial contamination and ensure product hygiene and safety.