Boxoffice-11.04.1950

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cause this is a fair median for the differ-
i
ent types of candies which themselves
have a wide range of moisture content.
The length of time that commercial ,
candy will keep fresh under properly controlled
conditions was estimated at two
months by H. Lustig, secretary of the
Association of Confectionery and Chocolate
j
Proper Storage Adds
Sales and Profits
(Continued from page 30)
Experiment Station, contended at the recent
convention of the National Confectioners
Ass'n. that this bloom need not
occur from refrigerated storage. He expressed
his conviction that the common
complaint of moisture condensation on
refrigerated candies is due to storage at
too high humidity. He explained:
"Candy stored at a relative humidity
that is too high will absorb moisture and
gain weight, but it does not become evident
there's
until the candy is removed to a warmer
room. It is also probable that a high humidity
in the warm-up room may encourage
condensation."
Saffer indicated satisfaction with his
refrigerated room, which he said is maintained
at 68^ during nine months of the
year. The temperature is dropped lower
during about a month of the warmest season.
Van Myers, concession department manager
of the Wometco circuit in Miami, Fla.,
explained in the August issue that their
air conditioned cool room is kept at a constant
temperature of 69°.
In tests made at the Georgia Agricultural
Experiment Station it was found that a
temperature of 50° or lower prevents insect
infestation during long-term storage, of
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six months or more. Woodroof pointed out
that above this "critical" figure insects are
active, rancidity and staleness develop
rapidly, flavors deteriorate and colors fade.
This gives striking emphasis to the importance
of moving candies within a short
time when they are stored under higher
temperatures.
Woodroof summed up the benefits of
refrigerated storage with the following:
lai The rate of staling and rancidity of
nut mgredients, including coconut
and chocolate, is greatly reduced.
I I
b The
aromas, flavors and many colors
are more stable,
ici The gloss or finish is more stable,
since the candy is firmer.
Id) There is less mashing or bruising in
handling, because of increased firm- |
ness.
I
(e) All of the ill-effects of too-high or
too-low humidities in the storage
room are counteracted by low temperatures.
Humidity: Careful control of the humidity
in candy storage rooms is as important
as temperature. As Balocca points
out, many types of candy are made unsalable
from being stored in a place that
is too humid.
More technically speaking, Woodroof
gave these reasons for the control of
humidities in the candy storage room:
lai The humidity determines to a great
extent the firmness, texture, gloss
or finish of the candies.
lb) The humidity in the storage room
determines the weight loss or gain
during storage.
(c) It determines to some extent the
rate of staling, fading of colors, and
retention of original flavor.
Id) It determines the occurence of musty
odor or mildew flavor.
ie> It determines whether the surface
will be hard, crusty, and dry or too
soft and sticky for handling.
The approximate humidity of 55 per cent
is recommended for short-term storage be-
!
Mfrs. of the State of New York. Lustig
pointed out that commercial manufacturers
have gone a long way in the development
of "shelf life" in candies.
To preserve taste, tenderness and finish
they use materials which prevent deterioration
and enhance stability. Some of them
are substitutes for organic raw materials,
possessing the same purity but giving
greater stability to the confection.
NEXT MONTH .
In the December 2 issue of The MODERN
THEATRE the second instollment of this orticic
on refreshment storage will cover popcorn, ice
creams and soft drink syrups.
32
The MODERN THEATRE SECTION